With the holiday season coming, thanksgiving, Christmas, then new year one after another. I think we all deserve a little something fancy, BUT still secretively easy! These vegan "scallops" are made of king oyster mushrooms, simply marinated with easy to get ingredients and then pan-seared for that beautiful golden brown color and crispy edges.
Crispy Vegan Bacon Bits -
6 oz extra firm tofu
- Thinly slice the tofu into 1/8" pieces, marinate in the rest of the ingredients for 30 minutes;
And the flavors were unreal! King oyster mushrooms, or king trumpet mushrooms resemble the texture of scallops perfectly, smooth, chewy, and savory. I served them with a truffle oil infused purée that's creamy from a sunflower cream cheese base with a hint of sweetness from the peas.
Finally, I sprinkled on a handful of crispy, smoky tofu bacon bits to complete the luxury experience ;) If you make this please let me know what you think! You can also find me on Instagram @veganbunnychef where I post video recipe tutorials.
INGREDIENTS:
Vegan Scallops -
6 large king oyster mushrooms
1 cup warm water
1 tablespoon white miso paste
6 large king oyster mushrooms
1 cup warm water
1 tablespoon white miso paste
1 nori sheet, shredded
2 tablespoon caper brine
1 tablespoon rice vinegar
1 tablespoon rice vinegar
1 tablespoon tamari/soy sauce
1 tablespoon flaxseed oil
1 tablespoon flaxseed oil
6 oz extra firm tofu
1/2 cup vegetable stock
1/2 tablespoon coconut amino
1 tablespoon tamari/soy sauce
1 tablespoon tamari/soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Truffle Pea Purée -
1 cup frozen peas, defrosted
1/2 tablespoon chopped fresh mint
1 cup frozen peas, defrosted
1/2 tablespoon chopped fresh mint
3 cloves garlic
1 tablespoon olive oil
2 tablespoon truffle oil
1/4 cup Sunflower seed cream cheese
1 tablespoon olive oil
2 tablespoon truffle oil
1/4 cup Sunflower seed cream cheese
Salt and pepper to taste
TO MAKE:
Crispy Vegan Bacon Bits- Thinly slice the tofu into 1/8" pieces, marinate in the rest of the ingredients for 30 minutes;
- In a non-stick frying pan, heat a large drizzle of oil over medium heat, fry tofu pieces till cripsy brown, about 3-4 minutes per side, remove and break them into small bits;
Truffle Pea Puree
- In a food processor, add all ingredients and blend until completely smooth. Set aside;
- In a food processor, add all ingredients and blend until completely smooth. Set aside;
Vegan Scallops
- Slice mushroom crosswise into 1" thick rounds. Score the tops and bottoms of each "scallop" with a criss-cross pattern;
- In a large bowl, whisk together the marinade ingredients. Marinate for at least 1 hour, up to 4 hours;
- Slice mushroom crosswise into 1" thick rounds. Score the tops and bottoms of each "scallop" with a criss-cross pattern;
- In a large bowl, whisk together the marinade ingredients. Marinate for at least 1 hour, up to 4 hours;
- Heat a large drizzle of oil in a non stick pan over medium high heat, add mushrooms and pan sear on each side until the edges get a nice, golden brown color, about 5-6 minutes per side;
- Plate the "scallops" with pea puree and tofu bacon bits;
- Enjoy!