Vegan Scallops with Pea Puree and "Bacon" Bits
Here's how you can make vegan scallops that look and taste like real scallops! This recipe is so much easier than it looks and tastes amazing!
Ingredients
- For the vegan scallops:
- 500 g King oyster mushrooms
- 2 Nori sheets
- 2 Tbsps flaxseed oil
- salt and pepper
- Optional - lemon juice
- For the green pea puree:
- 500 g green peas frozen
- 3 garlic cloves mashed
- ½ cup soy milk unsweetened
- 1 Tbsp olive oil
- sea salt and pepper to taste
- chives and/or mint fresh, chopped
- For the vegan bacon bits:
- some smoked tofu slices cut into tiny bits
- some oil for frying
Instructions
- For the vegan scallops:
- Cut the King oyster mushrooms into ~2cm thick cylinders (see photos). You won't use the caps, so you can save them for later.
- Add a Nori sheet on the bottom of a medium casserole.
- Place the mushrooms in the casserole and drizzle with flaxseed oil. Season with salt and pepper and cover them with the second Nori sheet. Now, it's best to leave these marinate overnight, but you can let them sit this wat for just 2 hours.
- When ready, take the mushrooms out of the casserole and fry them on both sides until golden. Serve on top of the pea puree. Squeeze some lemon juice on top before serving.
- For the green pea puree:
- Put the green peas in a small pot and boil until tender. Alternatively, you can steam them. Once they're soft (~15mins), remove from heat, add soy milk, garlic, olive oil, salt and pepper and mash using an immersion blender. You can also use a normal blender or a food processor for this. Serve with fresh chopped mint or chives on top.
- For the vegan bacon bits:
- Cut the smoked tofu into tiny bits and fry them in a non-stick pan for a couple of minutes, until crispy, Remove on a paper towel then serve on top of the pea puree.
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