Vegan Oyster Mushroom "Scallops"

Updated: 5 days ago

Recipe by Sarah Ottino (@veganrecipesandvibes)

Vegan oyster mushroom "scallops" over a bed of arugula in a white bowl.
A close up of vegan oyster mushroom "scallops" over a bed of arugula in a white bowl.

Yield: 6 scallops | Prep time: 10 minutes |

Cook time: 15 minutes | Total time: 2 hours 25 minutes

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Another Seaspiracy recipe: vegan oyster mushroom "scallops"! These vegan scallops are a great substitute for the real thing. They are tender, meaty, and have that seafood umami flavor that we all know and love. The trick to making sure these don't turn out chewy is soaking them. I've tried soaking them for different times, and it seems like 2 hours is the sweet spot (any less and they'll be chewy, and more they'll be too mushy). DO NOT SKIP THE SOAK! This is key for making sure these vegan scallops turn out tender and flavorful.


Ingredients:

  • 2-3 oyster mushroom stems

  • 3 tbsp vegan butter

  • 1 tbsp vegan fish sauce

  • 1 tsp garlic powder

  • Salt to taste

  • Seaweed flakes for topping (optional)

Directions:

  • Slice the oyster mushroom stems into 1 inch pieces (I was able to get 6 slices from 3 stems).

  • Soak the oyster mushroom slices in luke-warm water for 2 hours (DO NOT SKIP THIS STEP!).

  • After they are soaked, remove them from the water and slightly dry them.

  • Score both sides of the mushrooms (take a knife and gently make tiny slices in a checkered pattern, about 1 cm deep).

  • Heat a skillet over medium.

  • Melt the vegan butter in the pan, and add your oyster mushroom pieces.

  • Cook the oyster mushrooms on medium heat, occasionally basting them with the melted butter (take a spoon, scoop up some of the butter, then pour it on top of the mushrooms).

  • Flip the oyster mushrooms, and continue to cook until they are slightly browned on both sides.

  • Serve immediately over greens or with your choice of side.

  • Optional: top with some seaweed flakes for an added seafood flavor.

Tips and Tricks:

  • You can usually find vegan fish sauce at Whole Foods, Sprout's, or Natural Grocers. But if you can't find any, try Woon Heng's homemade fish sauce recipe! Or you can skip the fish sauce altogether since the oyster mushrooms already have a slight umami flavor to them.

  • These do not store well. They become chewy as they cool down, so I'd recommend to enjoy them immediately.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 2 (3 scallops each)

  • Calories: 232

  • Total Fat: 17g

  • Carbs: 15g

  • Protein: 8g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.


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