Go Back
–+ servings
Sautéed garlic scapes in a pan with a glossy soy and sesame glaze

Sautéed Garlic Scapes

Easy vegan sautéed garlic scapes, the curly stalks of hardneck garlic, cooked until tender and sweet with a glossy soy and sesame finish. Ready in 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Choose Serving Size 4

Equipment

  • Large skillet
  • Wooden spoon
  • Sharp knife

Ingredients 

  • 1 lb garlic scapes trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tsp sesame oil toasted
  • 1 tbsp sesame seeds toasted
  • Salt and black pepper to taste
  • Chili flakes optional

Instructions

  • Rinse the garlic scapes, trim off the flower buds and any woody ends, then cut into 2-inch pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the scapes and cook for 5 to 7 minutes, stirring often, until bright green and tender-crisp.
  • Stir in the soy sauce, maple syrup, and sesame oil. Cook for 2 to 3 more minutes, until glossy and lightly caramelized.
  • Season with salt, pepper, and chili flakes if using.
  • Sprinkle with toasted sesame seeds and serve warm.
  • Serve warm as a side, tossed through pasta or grains, piled on rice, spooned onto toast with hummus, or folded into scrambled eggs or tofu.
  • To keep them for winter, freeze chopped raw scapes flat on a tray then bag them, or blitz into a paste with a little oil and freeze in cubes — add straight from frozen to soups, stews, stir-fries, and rice.

Notes

Use the thinner, curlier scapes for the most tender result. Skip the glaze for a simpler version with just oil and salt. Blend raw scapes into pesto, or freeze a puree in ice cube trays for winter.