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Vegan Scallops


1 cups warm water

1 tsp Vegetarian Base OR 1 "Not Chickn" bouillon cube 

1 TBS miso paste 

½ cup white wine

1 tsp kelp granules 

1 teaspoon Tamari

1 TBS olive oil

1 tsp lemon juice

1 tsp sea salt


3 large king oyster mushrooms

1 pat of vegan butter

Green Pea Puree:

1 cup fresh or defrosted green peas

1 clove garlic

1 Tbsp chopped sweet onion

1 TBS fresh mint leaves

1 TBS olive oil


Mix all the ingredients for Marinade and set aside. Mix all the ingredients for the pea puree in a blender and set aside. Cut the stem of the Mushrooms crosswise into 1 inch thick "coins". Lightly score cut surface of mushroom coin with a knife to make a cross hatch pattern. Soak the cut mushroom pieces in the marinade for 1-2 hours then rinse and pat dry. Sauté in light olive oil at med high heat for 6-8 minutes per side until golden. Add one pat of Vegan butter to pan for last minute to coat the scallops. Serve on top of green pea puree and enjoy!

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