Disclosure: I was given some Trumpet Royale mushrooms from Mycopia Mushrooms to create this recipe.
Watch how to make these Lemon and Garlic Vegan Scallops.
Below is a transcript of the video above. The full recipe is listed after the transcript.
Mushrooms are usually served as a side dish, but did you know that they are also great substitute for meat in a lot of plant-based recipes. They’re meaty texture makes them great to use as a base for the scallops in this lemon and garlic vegan scallops recipe.
I’m using Mycopia’s Trumpet Royale mushrooms because their stems are thick enough to pass as scallops when you slice them. You can find these mushrooms at your local Whole Foods and Safeway stores. They come in 4 ounce and 8 ounce tills. I want to thank Mycopia mushrooms for providing the mushrooms for this recipe. I’ve included a link to their website below where you could get more information on their trumpet royale mushrooms.
I’m going to take this cluster of mushrooms and pull them apart to separate each mushroom. To clean the mushrooms just trim the ends off, then cut the stem crosswise into quarter-inch thick slices. Set them aside as you make the marinade.
Add vegetable broth, lemon juice, garlic, onion powder, dried parsley, paprika, salt and pepper into a resealable container and stir together until combined. Add the sliced mushrooms to the marinade. Cover and shake the container so that the mushrooms are completely covered. Marinate overnight in the refrigerator.
Heat a pan over medium-high heat. The pan must be hot so that the mushrooms can sear evenly. Add some vegan butter to the pan and once it’s melted, add the mushrooms and cook for 2 to 3 minutes. Flip them over and then cook another 2 to 3 minutes. Remove the seared mushrooms from the pan and with some of the leftover marinade I’m going to make a sauce to serve on top of the mushrooms.
Lower the heat and pour some of the marinade onto the pan. Then stir in some plant-based milk and some cornstarch mixed with water and continue stirring until the sauce thickens. Then remove the pan from the heat serve the mushrooms with a side dish such as rice or pasta. This recipe is great for anyone who misses eating scallops or if you have a seafood allergy.
Learn more about Mycopia Mushrooms and their mushroom varieties here.
- 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 low sodium vegetable broth
- 1 tablespoon vegan butter or refined coconut oil
- 1 teaspoon water
- 1 teaspoon arrowroot powder
- 2 tablespoons non-dairy milk
- Slice the stem of each mushroom into ¼ inch thick slices, so that they resemble scallops.
- 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.
- Heat a medium sized pan over medium high heat until the pan is very hot.
- Add 1 tablespoon vegan butter or coconut oil to the pan and swirl around the pan as it melts.
- Immediately place each mushroom on the pan and sear for 3 minutes.
- Flip the mushrooms over and sear for another 3 minutes.
- Remove the mushrooms from the pan.
- 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.
- 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.
- Remove the sauce from the heat.
- Plate the mushrooms and drizzle the sauce on top. Serve alongside your favorite side dish or vegetables.