Vegan Scallops

Vegan Scallops

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From:, March 2019

King oyster mushrooms stand in for shellfish in this look-alike vegan scallop recipe. The seaweed in the recipe helps add that characteristic flavor of the sea, while tamari and vegan Worcestershire amp up the umami.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 large king oyster mushrooms
  • 1 cup no-chicken broth
  • ½ cup dry white wine
  • 1 (6 inch) piece dulse or kombu seaweed
  • 2 teaspoons white miso paste
  • 2 teaspoons low-sodium tamari or soy sauce
  • 1 teaspoon pure maple syrup
  • 1 teaspoon vegan Worcestershire sauce
  • Pinch of salt
  • 2 teaspoons sesame oil


  • Prep

  • Ready In

  1. Cut mushroom stems crosswise into 1-inch pieces—you should have at least 16 pieces total. (Reserve the caps for another use.) Using a sharp paring knife, score both flat sides in a cross-hatch pattern.
  2. Whisk broth, wine, seaweed, miso, tamari (or soy sauce), maple syrup and Worcestershire in a small saucepan. Heat over medium heat, whisking occasionally, until the miso dissolves, 1 to 2 minutes. Add the mushrooms and reduce heat to maintain a bare simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and let cool, stirring occasionally, for 1 hour.
  3. Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt.
  4. Heat oil in a medium nonstick skillet over medium-high heat. Add the mushrooms and cook, turning once, until browned on both sides, about 3 minutes total. Serve the mushroom "scallops" with the sauce, if desired.

Nutrition information

  • Serving size: 4 "scallops"
  • Per serving: 98 calories; 3 g fat(0 g sat); 5 g fiber; 14 g carbohydrates; 7 g protein; 84 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 107 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 3 mg iron; 116 mg sodium; 935 mg potassium
  • Nutrition Bonus: Folate (21% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetable, ½ fat

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