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Vegan Scallops
These vegan scallops are made with King Oyster mushrooms and pan fried in vegan butter. Tender and meat, perfect with pasta and veggies.
Prep Time
15
mins
Cook Time
1
hr
30
mins
Total Time
30
mins
Cuisine:
Vegan Seafood
Diet:
Vegan
Servings:
2
servings
Author:
Nija Clark
Ingredients
6 to 8
Large Trumpet mushrooms
- also known as king oyster mushrooms
1
1" x 4" -piece
Kombu seaweed
- alternatively you can use dulse seaweed
1
cup
Non chicken broth
- we use Edward & Sons' Not-Chick'n Bouillon Cubes
½
cup
Rice wine
2
teaspoon
White miso paste
1
teaspoon
Maple syrup
1
teaspoon
Vegan Worcestershire sauce
- we use Kroger brand which has no anchovies
2
teaspoons
Sesame oil
2
teaspoon
Tamari sauce
Salt
- to taste
Instructions
Cut the mushrooms into 1 ½ inch cylinder pieces, saving the tops for a different recipe.
With a sharp knife, lightly score both flat sides of the mushroom pieces with an X shape
Cut seaweed into strips with a sharp knife or kitchen scissors
In a bowl, combine rice wine, broth, tamari, maple syrup, worcestershire sauce and seaweed
Heat combined ingredients in a pot over medium heat stirring occasionally until the miso dissolves.
Add the mushrooms and reduce the heat to a simmer, stirring occasionally for 30 minutes
Remove from heat and let ingredients marinate for 1 hour continuing to stir occasionally
Using a slotted spoon remove mushrooms from sauce mix and place on a paper towel lined plate
Reserve remaining sauce for later
Sprinkle lightly with salt
Add the sesame oil to a skillet over medium heat
Add the mushrooms and cook, turning each mushroom to brown each side
Serve over rice with the remaining sauce
Trim the remaining seaweed strips with kitchen scissors and serve along side of rice
Enjoy