Bethany's Vegan Kitchen

These succulent vegan scallops have lots of umami flavour, they’re easy to make, and would be a wonderful addition to all sorts of dishes. I chose to serve them on top of some garlicky, creamy pasta, and I’ll include that recipe in this blog post too

Serves: Two Cook time: 15 minutes, with an additional 12 hours marinating

You’ll need:

1. 225g king oyster mushrooms,each one sliced into three or four medallions
2. One tablespoon water
3. One tablespoon soy sauce
4. Two teaspoons of fish-free fish sauce
5. 5g roasted seaweed
6. Half a teaspoon of miso paste
7. One tablespoon of dairy-free butter

Method:

• Start by frying the mushrooms in a dry frying pan over a medium heat. Once the frying pan has warmed up, add the mushrooms and fry them for three or four minutes on each side. Once cooked remove them from the pan and allow them to cool to room temperature
• Whisk together the water, soy sauce, fish sauce, seaweed and miso paste until well combined. Place the fried mushroom pieces into an airtight container and pour the marinade over them
• Marinate the mushrooms for at least a couple of hours, overnight is best if you have the time
• Melt the butter in a large frying pan over a medium heat. Remove the mushrooms from the marinade (don’t discard the marinade) and add them into the frying pan
• Strain the marinade, keeping the liquid and discarding the seaweed. Fry the mushrooms for four minutes on each side, once you’ve flipped them, add the reserved marinade into the pan and let it cook down. Then they’re ready to serve

I served them with some creamy garlic pasta. They worked perfectly with the pasta, so if you’d like to serve them like this too, I’ll also include the recipe for that below

Creamy Garlic Pasta

Serves: Two Cook time: 12 minutes

You’ll need:

1. Two tablespoons of dairy-free butter
2. Three small cloves of garlic, minced
3. 175ml dairy-free cream
4. 25g dairy-free parmesan, I used Prosociano by Violife
5. One teaspoon of dried parsley
6. 150g (this is the dry, uncooked weight) pasta
7. Salt and black pepper to taste

Method:

• The pasta and the sauce will both cook for roughly the same amount of time, so once the pasta starts to cook you can work on making the sauce
• Melt the butter in a large frying pan over a medium heat. Once it’s melted, add in the garlic and cook for two minutes
• Next, add in the cream and lower the heat to medium low. Add in the parmesan and the parsley, and season to taste with salt and black pepper. Let the sauce gently cook for ten minutes
• Once the pasta is cooked, drain it thoroughly and place it into the frying pan. Stir well to coat the pasta in the sauce. When you’re ready to serve, spoon the pasta into bowls and then top with the vegan scallops