Vegan Mushroom Scallops
Author:These Vegan Scallops are easy to make of marinated king oyster mushroom stems served with flavorful lemon garlic butter! This plant-based recipe is gluten-free, low carb, perfect to make ahead and can be served as appetizers, tossed in vegan pasta or salad, over mashed potatoes or with bruschetta or avocado toast on the side.
Ingredients
- 1 lbs (450 g) oyster mushrooms King Oyster Mushrooms
Marinade
- 1 cup (240 ml) hot vegetable broth
- 1 tbsp tamari or soy sauce or coconut aminos if soy-free
- 1 tbsp miso paste or sub more tamari/soy sauce
- 1 tsp maple syrup or other syrup or sugar
- ½ nori sheet chopped, or other seaweed flakes
Lemon Garlic Butter
- 3 tbsp vegan butter or canola or olive oil
- 3-4 garlic cloves pressed
- 1 lemon the juice of it
- salt and pepper to taste
- ½ bunch of fresh parsley
Instructions
*Note: Feel free to check out the step-by-step pictures at the top of the post!
- Cut the stems of the oyster mushrooms into about 1-inch (2.5 cm) thick slices. Optionally, score the cut-sides crosswise with a sharp knife. (You can use the caps of the mushrooms for another recipe like creamy risotto or mushroom wellington).
- Mix together all the ingredients for the marinade in a container.
- Place the mushroom slices in a large bowl, pour the marinade over them and toss to coat. Set aside covered for at least 30 minutes (or refrigerate overnight).
- Heat a tablespoon of the vegan butter in a skillet or non-stick pan. Add the marinated mushrooms and sauté for about 6-8 minutes per side until golden brown.
- Meanwhile, melt the remaining vegan butter in another pan. Press in the garlic and sauté for a minute. Season with lemon juice, a little salt and pepper.
- Drizzle the lemon garlic butter over the vegan scallops and garnish with fresh parsley.
- Serve over pasta, salad, mashed potatoes, bruschetta or avocado toast as desired. Enjoy!
Notes
- Storage: Leftover scallops can be stored in a sealed container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Then, if needed, simply reheat in a skillet or microwave.
- More information on the recipe are mentioned in the blog post above!
Nutritions
Serving: 1Serving | Calories: 89.5kcal | Carbohydrates: 8.2g | Protein: 3.3g | Fat: 6.1g | Saturated Fat: 1.5g | Sodium: 281.5mg | Potassium: 367.8mg | Fiber: 2.5g | Sugar: 1.7g | Vitamin A: 689.2IU | Vitamin C: 20.1mg | Calcium: 19.8mg | Iron: 1.4mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!