This Vegan Garlic Butter Mushroom Scallops recipe is an exclusive from The Ultimate Guide to Vegan Roasts: Feast-Worthy Recipes Everyone Will Love by Romy London. Click here to find out where you can order the book.
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Vegan Garlic Butter Mushroom Scallops from The Ultimate Guide to Vegan Roasts by Romy London
Ingredients
- For the Scallops
- 14 oz 400 g king oyster mushrooms
- 4 tbsp 56 g vegan butter
- 4 tsp 20 g crushed garlic
- Pinch of sea salt
- 2 tsp 4 g fresh thyme
- For Serving
- Parsnip and Miso Mash - page 124
- Teriyaki Seitan Steak - page 91
Instructions
- Slice the king oyster mushrooms into ½- to 1-inch (1- to 2.5-cm) pieces. Use a small sharp knife to cut a crisscross pattern into the surfaces of the slices, about 0.04 to 0.08 inch (1 to 2 mm) deep.
- Melt the vegan butter in a large, nonstick pan over medium heat. Add the garlic and a pinch of salt. Set the mushroom slices into the pan flat and fry for 3 for 4 minutes, until the bottoms become golden. Flip and repeat on the second side.
- When the second side is just about done, sprinkle in your fresh thyme, and cook for 1 minute. Remove from the heat and serve immediately. Spoon the melted garlic butter and thyme over the mushroom scallops when serving.
- Serve alongside parsnip mash and a delicious teriyaki seitan steak.
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Reprinted with permission from The Ultimate Guide to Vegan Roasts by Romy London, Page Street Publishing Co. 2022. Photo credit: Romina Callwtiz
Click here to order your copy.
About the Author
Romy London is a food blogger specializing in vegan recipes, as well as a professional food photographer. She appeared on the Netflix British cooking competition show Crazy Delicious and lives in Surrey, England.
About the Book
Vegans rejoice! Pot roasts, Wellingtons, meatloaves and more are back on the table with The Ultimate Guide to Vegan Roasts (Page Street Publishing; March 8, 2022; $21.99). Romy London’s ingenious plant-based roasts make every meal feel like a special occasion, whether it’s a holiday or just another weeknight.
Showstopping recipes such as Smoky Jackfruit Seitan Brisket, crunchy Nut-Crusted Zesty Tofu and flaky Mushroom and Lentil Wellington are just some of the festive main dishes readers will enjoy– and they’re even more delicious when smothered in any of the flavorful sauces and gravies, such as Red Wine Gravy, Brandy Peppercorn Sauce and Lemon and Tarragon Cashew Cream. With Romy’s guidance, it’s easy to round out a vegan feast with standout side dishes like Maple-Roasted Sweet Potatoes, Pecan and Apple Stuffing and Creamy Cauliflower Bake with Caramelized Onions.
These recipes pack in the vegetables and protein, making them every bit as filling and delicious as traditional roasts. With expert advice on how to mix and match the components of the feast, plus essential tips and techniques to ensure a perfect roast, these meals will delight everyone at the table, vegan or not.
The Ultimate Guide to Vegan Roasts is divided into 5 parts:
- Center Stage Veggie Roasts
- Tofu and Co. Heroes
- Seitan Showstoppers
- Standout Sidekicks
- Sauces, Dips and Co.
