I can't even express how excited vegan foods make me!
Vegansim has been such an amazing journey for me - I've never felt better and more active - and the things you can do
with simple, healthy, plant-based ingredients is just so mind-blowing! I keep discovering new ways to (re-) create
stunning, scrumptious & veg-tastic meals that come extremely close to "the real things", but without all the nasties!
And this week I found that the world is literally a vegan Oyster - Mushroom! Come meet:
Oyster Mushroom Scallops (on top of Avocado-Pesto-Pasta)
For the Oyster-Scallops, you'll need:
- 3 Oyster Mushrooms
- 2 cloves of Garlic, chopped
- 3 Tablespoons vegan Soy Sauce
- 1 Teaspoon Miso Paste
- 1 Teaspoon Kelp Powder (alternatively you can use crumbled Nori Sheets)
- 150ml vegetable stock
- 1 Teaspoon Brown Sugar
- 1 Tablespoons Vegetable Oil
- 1 Tablespoon Vegan Butter / Margerine
- Salt & Pepper to taste
Gently brush mushrooms clean before you remove the caps (use them in another dish!) and slice the stems into about 2cm thick scallop shaped slices. In a container with lid, thouroughly mix the garlic, soy sauce, miso paste, kelp powder, veg stock, sugar & 1 tablespoon of vegtable oil. Add the mushroom slices, close the lid & shake until they're covered in marinade. Set aside - ideally keep in fridge for 3-4 hours.
After the mushroom slices have marinaded well, take them out of the container & gently pat them dry with a clean kitchen towel. In a pan, melt 1 tablespoon of vegan butter and start frying off the mushroom slices until edges get golden brown (about 3-5 min.).
Season with salt & pepper to taste - and enjoy!
These vegan Scallops are an excellent addition to a White Wine Sauce:
In a small pot, heat 1 Tablespoon of Vegan Butter / Margarine. Once melted, add 1 Tablespoon of Flour and stir well with a whisk while slowly adding 100ml vegan-friendly White Wine & 50ml vegan Single Cream (such as Alpro or Oatley). Whisk until sauce thickens and becomes creamy. Add some chopped, fresh herbs such as Dill or Parsley before drizzling the sauce over the Scallops.
For an extra punch, you can also add 1/2 spoon of English mustard to the sauce!
For the Avocado-Pesto , simply blend following items into a sauce:
- 1 medium Avocado
- 30g Basil
- 5 Tablespoons Olive Oil
- 50g Walnuts
- 3 heaped Tablespoons of Nutritional Yeast (alternatively & if you got it at hand: vegan Parmesan)
If the mixture seems a little too thick, add a couple of tablespoons unsweetened plant milk before adding it to your cooked pasta.
To serve, plate the Avocado-Pesto-Pasta in a deep pasta dish & add Scallops (incl. White Wine Sauce Drizzle) on top.
Garnish with some fresh, chopped herbs of your choice!
And as always, make sure you share your re-creations with me!
Vegansim has been such an amazing journey for me - I've never felt better and more active - and the things you can do
with simple, healthy, plant-based ingredients is just so mind-blowing! I keep discovering new ways to (re-) create
stunning, scrumptious & veg-tastic meals that come extremely close to "the real things", but without all the nasties!
And this week I found that the world is literally a vegan Oyster - Mushroom! Come meet:
Oyster Mushroom Scallops (on top of Avocado-Pesto-Pasta)
For the Oyster-Scallops, you'll need:
- 3 Oyster Mushrooms
- 2 cloves of Garlic, chopped
- 3 Tablespoons vegan Soy Sauce
- 1 Teaspoon Miso Paste
- 1 Teaspoon Kelp Powder (alternatively you can use crumbled Nori Sheets)
- 150ml vegetable stock
- 1 Teaspoon Brown Sugar
- 1 Tablespoons Vegetable Oil
- 1 Tablespoon Vegan Butter / Margerine
- Salt & Pepper to taste
Gently brush mushrooms clean before you remove the caps (use them in another dish!) and slice the stems into about 2cm thick scallop shaped slices. In a container with lid, thouroughly mix the garlic, soy sauce, miso paste, kelp powder, veg stock, sugar & 1 tablespoon of vegtable oil. Add the mushroom slices, close the lid & shake until they're covered in marinade. Set aside - ideally keep in fridge for 3-4 hours.
After the mushroom slices have marinaded well, take them out of the container & gently pat them dry with a clean kitchen towel. In a pan, melt 1 tablespoon of vegan butter and start frying off the mushroom slices until edges get golden brown (about 3-5 min.).
Season with salt & pepper to taste - and enjoy!
These vegan Scallops are an excellent addition to a White Wine Sauce:
In a small pot, heat 1 Tablespoon of Vegan Butter / Margarine. Once melted, add 1 Tablespoon of Flour and stir well with a whisk while slowly adding 100ml vegan-friendly White Wine & 50ml vegan Single Cream (such as Alpro or Oatley). Whisk until sauce thickens and becomes creamy. Add some chopped, fresh herbs such as Dill or Parsley before drizzling the sauce over the Scallops.
For an extra punch, you can also add 1/2 spoon of English mustard to the sauce!
For the Avocado-Pesto , simply blend following items into a sauce:
- 1 medium Avocado
- 30g Basil
- 5 Tablespoons Olive Oil
- 50g Walnuts
- 3 heaped Tablespoons of Nutritional Yeast (alternatively & if you got it at hand: vegan Parmesan)
If the mixture seems a little too thick, add a couple of tablespoons unsweetened plant milk before adding it to your cooked pasta.
To serve, plate the Avocado-Pesto-Pasta in a deep pasta dish & add Scallops (incl. White Wine Sauce Drizzle) on top.
Garnish with some fresh, chopped herbs of your choice!
And as always, make sure you share your re-creations with me!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy