Name: Vegan Scallops
Total time: 1 h 40 min
Ingredients: 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

Directions

Step 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.

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Step 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.
Step 3

Using a slotted spoon, transfer the mushrooms to a paper-towel-lined plate and pat dry. Sprinkle with salt.
Step 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.

Tips

Learn more about how to make these vegan scallops.

Nutrition Facts

Serving Size: 4 "scallops"

Per Serving:

98 calories; protein 7.4g; carbohydrates 14g; dietary fiber 5.1g; sugars 2.7g; fat 3.2g; saturated fat 0.5g; vitamin a iu 106.6IU; folate 84.4mcg; calcium 7.3mg; iron 3mg; magnesium 40.4mg; potassium 935.5mg; sodium 116.4mg; thiamin 0.3mg.

Exchanges:

3 vegetable, 1/2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts