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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Vegan "Scallops" and Crushed Edamame on Toast

Vegan "Scallops" and Crushed Edamame on Toast

These ridiculously realistic vegan “scallops” are such a treat. They’re served with a beautifully fresh, summery edamame pea smash, bursting with lemon zest and fresh parsley. There’s just something so sophisticated about this dish and yet, since it’s really just mushrooms on toast, I’d 100% eat this for breakfast!

The first time I ever saw anyone make vegan scallops from king oyster mushrooms was probably Derek Sarno from Wicked Healthy. Once again - that guy is changing up the entire vegan game! They have such a beautifully bouncy, meaty texture - just like scallops, and they really do feel like a sea side treat, despite being mushrooms!

This recipe calls for Kombu, which is a specific kind of dried seaweed. It’s used in dashi, a kind of Japanese broth, and it imparts such a sea-side flavour to the mushrooms. If you have the time, marinade them for even longer. You won’t regret it.

Serves 2

For the Scallop Marinade
280ml water
4 cloves garlic (peeled and crushed)
3 tbsp dark soy sauce
1 tbsp brown rice miso
6g slice kombu
1 tbsp ume plum seasoning or paste
1 tsp light brown sugar

For the Scallops
2 large king oyster mushrooms
30g vegan butter
juice of 1/2 lemon
small bunch parsley
salt and pepper to taste

For the Crushed Edamame Peas
140g frozen, shelled edamame peas
2 tbsp lemon juice
zest of 1/2 lemon
20g vegan butter
1/2 tsp garlic powder
1 tbsp nutritional yeast
1/4 red chilli (finely chopped)
1 tbsp parsley (roughly chopped)
1/2 tsp flaky sea salt
grind black pepper

To Make the Marinade
In a small saucepan, mix all the marinade ingredients together. Place over a medium heat and bring to the boil. As soon as the marinade reaches a boil turn off the heat. Cover and leave the flavours to combine for 10 minutes.

After ten minutes, remove the kombu and discard or clean and freeze for use again. Place the saucepan back over medium/low heat and bring to a simmer. Allow to simmer for 10 minutes.

While simmering, slice the mushrooms into roughly 1 inch thick discs (you’ll need 6 scallops). Do not use the cap - reserve it for a nice mushroom risotto or mushrooms on toast. Place the mushrooms in a small but deep baking tray.

Once simmered and slightly reduced, pour over the sliced mushrooms. Cover and leave to marinade for at least one hour. Meanwhile, make the edamame smash!

To Make the Edamame Smash
Combine all the ingredients in a food processor and blitz until you reach your desired consistency (I like to keep mine quite chunky for texture!). Set aside.

To Make the Scallops
Remove the scallops from the marinade one by one and place on a plate. Using a sharp knife, score the top and bottom of each scallop with 6 bisecting lines to create a diamond pattern.

Place a small frying pan over a medium heat. Add the vegan butter and allow to melt. One by one, place the scallops in the hot butter, circle side down. Fry for a good 3-5 minutes before carefully lifting to see if the bottom is brown. If it looks brown and nicely cooked, flip the scallop and repeat on the other side. Once cooked, reduce the heat to the lowest while you plate up.

Toast 2 slices of good bread and drizzle with extra virgin olive oil. Top each with a good few spoonfuls of the crushed edamame mixture then top with 3 scallops. Drizzle again with olive oil, a sprinkle of flaky sea salt, a good squeeze of lemon juice and some fresh parsley.

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