Vegan Scallops with Pea Puree and "Bacon" Bits
These vegan scallops made from king oyster mushrooms look and taste remarkably like the real thing, served over a creamy green pea puree with crispy smoked tofu "bacon" bits. Easier than it looks and full of flavor (just plan ahead for the marinating time).
Ingredients
For the vegan scallops:
- 500 g King oyster mushrooms
- 2 Nori sheets
- 2 tbsp flaxseed oil
- salt and pepper
- lemon juice optional
For the green pea puree:
- 500 g green peas frozen
- 3 cloves garlic mashed
- 8 tbsp soy milk unsweetened
- 1 tbsp olive oil
- salt and pepper to taste
- chives fresh, chopped
For the vegan bacon bits:
- 4 slices smoked tofu cut into tiny bits
- 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.
- Place a nori sheet on the bottom of a medium casserole dish.
- Place the mushrooms in the casserole and drizzle with flaxseed oil. Season with salt and pepper, then cover them with the second nori sheet. It's best to let these marinate overnight, but you can let them sit this way 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 and squeeze some lemon juice over them 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 (~15 mins), remove from heat, add the soy milk, garlic, olive oil, salt and pepper, and mash using an immersion blender. You can also use a regular blender or a food processor for this. Serve with fresh chopped 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 onto a paper towel, then serve on top of the pea puree.
Notes
The mushrooms need to marinate between the nori sheets to develop their seafood-like flavor, so factor in the resting time (ideally overnight, minimum 2 hours). Leftovers keep in an airtight container in the fridge for up to 2 days; reheat the scallops in a hot pan to crisp them back up.