Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Lemon and Garlic Oyster Mushroom Scallops [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Mushrooms are usually served as a side dish, but they are also great substitute for meat in a lot of plant-based recipes. Their meaty texture makes them great to use as a base for the scallops, like in this lemon and garlic vegan scallops recipe.

Lemon and Garlic Oyster Mushroom Scallops [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

91

Serves

2-3

Ingredients

  • 1 pack Mycopia Trumpet Royale Mushrooms
  • 2 tablespoons lemon juice
  • 3 tablespoons garlic minced
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 cup vegetable broth
  • 1 tablespoon vegan butter or refined coconut oil
  • 1 teaspoon water
  • 1 teaspoon arrowroot powder
  • 2 tablespoons non-dairy milk

Preparation

  1. Slice the stem of each mushroom into ¼ inch thick slices, so that they resemble scallops.
  2. In a resealable container or plastic bag add the mushrooms, lemon juice, garlic, onion powder, parsley, salt, pepper, paprika, vegetable broth and seal it. Shake to mix all of the ingredients together and store in the refrigerator overnight.
  3. Heat a medium sized pan over medium high heat until the pan is very hot.
  4. Add 1 tablespoon vegan butter or coconut oil to the pan and swirl around the pan as it melts.
  5. Immediately place each mushroom on the pan and sear for 3 minutes.
  6. Flip the mushrooms over and sear for another 3 minutes.
  7. Remove the mushrooms from the pan.
  8. In a separate bowl, pour the water and stir in the arrowroot powder little by little making sure that all of the powder is dissolved.
  9. Add about ½ cup of the marinade onto the pan, the arrowroot liquid and the milk and stir continuously until the marinade starts to thicken.
  10. Remove the sauce from the heat.
  11. Plate the mushrooms and drizzle the sauce on top. Serve alongside your favorite side dish or vegetables.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Puerto Rican classics made vegan. Desiree Rodriguez is the creator of Rican Vegan, a wellness and food blog that specializes in creating vegan and vegetarian recipes that are inspired by traditional Latin dishes. She provides health and wellness tips as well as healthy and flavorful recipes for anyone who is looking to eat a plant-based diet. Head over to RicanVegan.com for more recipes.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Buttery Cornbread Squares [Vegan, Gluten-Free]

Buttery Cornbread Squares [Vegan]

Tempeh Black Bean Burgers With Creamy Dill Sauce [Vegan, Gluten-Free]

Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges [Vegan]

Chocolate Cashew Pudding [Vegan, Gluten-Free]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Lemon and Garlic Oyster Mushroom Scallops [Vegan]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX