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These tacos are all about the vegan scallops, but there’s more to it than that. They come together in a soft tortilla wrap with some leaf lettuce, diced avocado, some vegan mayo, quick pickled onion, and a dash of sriracha sauce.

Scallop Tacos [Vegan]

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For the Marinaded Vegan Scallops:

  • 6 large king oyster mushrooms
  • 1 1/2 cups vegetable broth
  • 6 tablespoons dry white wine
  • 6 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons tamari
  • 5 g (6-inch strip)Kombu
  • 1 1/2 tablespoons brown rice miso
  • 1 1/2 teaspoons vegan Worcestershire sauce
  • 1 1/2 teaspoon maple syrup

For the Searing Ingredients:

  • 2 tablespoons refined avocado oil
  • 1 tablespoon vegan butter
  • 2 tablespoons freshly squeezed lemon juice (Half lemon)
  • salt and pepper to taste

For the Taco Assembly:

  • 4 soft tortilla shells (Homemade is best!)
  • 1 avocado, diced
  • 4 leaf lettuce leaves
  • vegan mayo, to taste
  • sriracha sauce, to taste
  • vegan scallops


For the Marinating:

  1. Remove the top cap and rough bottom end of each king oyster mushroom and cut the remaining stalk into approximately 3/4" or 2 cm thick slices. Keep the top caps for another favorite mushroom dish!
  2. Cut a diamond cross-hatch pattern in the top and bottom of each 'scallop', being careful not to cut too deeply and set aside while preparing the marinade.
  3. Combine all marinade ingredients in a small saucepot and bring to a boil before reducing to a simmer and covering for about 10 minutes.
  4. Let cool completely before pouring into a bowl just big enough to hold all of the 'scallops' and the marinade.
  5. Add the 'scallops' to the marinade bowl and place a smaller bowl or plate (that fits inside the bowl) on top of them to make sure they are submerged in the marinade. Leave on the counter for 3 to 4 hours.

For Searing the 'Scallops':

  1. Remove 'the scallops' from the marinade and dry them as best as you can with some paper towels so that they will sear well instead of steaming. Season the tops and bottoms with salt and pepper to taste.
  2. Add the avocado oil to a heavy skillet over medium heat and place the scallops in the pan flat-side down. Sear for 3 to 4 minutes before checking for a good sear without burning. Flip them over to sear the other side.
  3. Reduce heat and add vegan butter to the pan to coat the 'scallops'. Squeeze the juice from half a lemon over the 'scallops' and remove them to a warm plate.

Assembling the Vegan Scallop Tacos:

  1. Prepare four tortilla wraps by filling with leaf lettuce, diced avocado, and 'scallops' and garnishing with Spicy Cashew Avocado Mayo and sriracha sauce. Really, though, get creative!


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