When you think of scallops, you might not think there is any way to make them vegan. Well, think again! Making vegan scallops is not only easy, but they’re much better for you than regular scallops while still getting you full from all the fiber!
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Who wants a plant based “scallop” dinner?🤗🤯😜 I’ve been wanting to make this meal for a loooong time and now I know why☺️ It’s a veganized version of a dish a friend used to make and the difference is hardly detectable. I was really surprised to learn that the king oyster mushrooms have such similar texture to real scallops after cooking. If you ever want to impress someone with a vegan dinner, make them this 👆🏼😊 Seriously… “SCALLOPS”: (Serves 2) 4-6 large king oyster mushrooms 1 Tbsp olive oil (optional) Salt and pepper Clean the mushrooms with a wet paper towel. Cut off the cap and the very bottom and cut the remaining stem into 1 inch pieces. Score top and bottom with a knife. Heat up a pan to medium-low, add oil if using, then place the mushrooms in the pan on one of the scores sides. If not using oil, place the mushrooms directly in the hot pan, make sure it’s a non stick pan. Cook low and slow until the bottom is golden brown, about 3-5 minutes. Using tongs, turn over the mushrooms onto the other scored side and cook for another 3-5 minutes, until golden brown. Take off the heat and season with salt and pepper. Keep warm. SAUCE: 1 large shallot, diced 4 garlic cloves, minced 1/4 cup chopped parsley 1/2 cup homemade cashew milk or 1/2 cup any unsweetened non dairy milk, mixed with 1 Tbsp corn starch 2 tsp lemon juice Salt and pepper Use the same pan you cooked the mushrooms in and preheat it to medium. Add shallot and a few Tbsp water (or a tsp of oil if using). Cook the shallot until it becomes translucent. Add garlic and cook for another minute. Add parsley, lemon juice, salt and pepper and stir. Add cashew milk (or ND milk + corn starch) and whisk until the sauce thickens. Adjust salt and pepper and take off the heat. 👇🏼CONTINUED IN COMMENTS👇🏼 #scallops #veganscallops #kingoyster #mushrooms #dinner #mealideas #fancydinner #plantbased #vegan #cleaneating #healthy #diet #weightloss #intermittentfasting #hawaiiliving #forksoverknives #veganinspo #ahealthynut #thrivemags #letscookvegan #bestofvegan #plantfood #eatplants #veganfoodlovers #eatmoreplants #feedfeed #feedfeedvegan @thefeedfeed #huffposttaste #veganfoodshare #veganfoodspot
A post shared by Easy Plant Based Recipes (@balancedmixedplate) on Oct 26, 2018 at 8:19am PDT
Ingredients
For these vegan scallops, you will need king oyster mushrooms. They tend to be a little pricey, but normally not any more than regular scallops.
You will also need:
Recipe
Start by cutting the oyster mushroom into one-inch pieces and scoring them on the top. In a saucepan, combine the rest of the ingredients and whisk while it’s heating up so the miso paste dissolves into the mixture. Put the mushrooms into the broth and simmer them for 30 minutes. Once the 30 minutes is up, save the liquid but take out the mushrooms and dry them on a paper towel. Heat up a skillet with some sesame oil, or plain if you don’t have any, and sear the mushrooms on each side until they’re golden brown. Serve the scallops with the poaching liquid as the sauce and enjoy!
