Recipes
Vegan ‘Scallops’
Are you looking for an original fish substitute? Cut the stem of the king oyster mushroom into pieces about 2 cm thick and you will be hard-pressed to see the difference between a real scallop and this vegan scallop.
What do you need?
- 6 king oyster mushrooms
- 1 tbsp capers
- 1 pinch salt
- 2 cloves garlic
- 1 tbsp oil
- 30 g unsalted (vegan) butter
- 1 lemon
- 5 g fresh flat leaf parsley
- 1 tsp soy sauce
How do you make this dish?
- Cut the caps off the stems. Save these for another dish. Cut the stems into pieces of approx. 2 cm.
- Finely chop the garlic and parsley. Cut the lemon in half. Cut one half into slices or wedges.
- Heat the oil in a frying pan and fry the vegan ‘Scallops’ for 3 minutes each side over a medium heat.
- Lower the heat, add the butter, garlic and capers and fry for a further 2 minutes. Turn regularly. Spoon the butter over the vegan ‘Scallops’ for extra flavour.
- Add the soy sauce, squeeze one lemon half over the vegan ‘Scallops’ and turn off the heat.
- Serve the vegan ‘Scallops’ as desired.
TIP Delicious with pasta, as an appetizer or starter.
TIP Would you like the vegan ‘scallops’ to taste more like fish? Add chopped seaweed/nori instead of capers.
Enjoy your meal and, above all, savour the mushrooms!
