Vegan "Scallop" and Cherry Tomato Pasta

DESCRIPTION

These vegan “scallops” are made of marinated king oyster mushrooms that, when sliced, resemble actual scallops in both the shape and texture. They’re pan-seared and then cooked with cherry tomatoes and pappardelle in a light yet umami-rich sauce. This dish will be a hit with vegans and omnivores alike!

INGREDIENTS

Vegan “scallops”

• 6 large king oyster mushrooms
• 240ml hot vegetable stock
• 1 tbsp soy sauce
• 2 tbsp white miso
• 1 tsp kelp granules
• 1 tsp oil

Other ingredients

• 112g pappardelle
• 250g cherry tomatoes
• 2 tbsp chopped parsley
• 2 cloves garlic, minced
• 120ml white wine
• 1 tbsp butter
• 1 tsp olive oil
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

Prepare the “scallops”

1. Slice the top off the oyster mushrooms and reserve them for another recipe as we’re using only the stems for this one. Slice the stems into 1 inch-thick discs.
2. In a large mixing bowl, add vegetable stock, soy sauce, white miso and kelp granules, and whisk until smooth.
3. Add the mushrooms and let marinate for at least 20 minutes or overnight.
4. Heat up 1 tsp oil in a nonstick skillet over medium heat. Sear the marinated mushrooms for 5-6 minutes on each side until golden brown. Remove from heat and set aside.

Cook the pasta

5. Heat up olive oil and butter in a large nonstick skillet over medium heat. Add garlic and sauté until fragrant.
6. Add cherry tomatoes and cook until the skins begin to split, about 3 minutes, stirring frequently. Crush a few with the back of your spatula.
7. Deglaze the skillet with white wine. When most of the liquid has evaporated, season to taste with salt and pepper.
8. Reduce heat to low and add pappardelle, parsley, seared mushrooms and 1-2 tbsp of reserved pasta cooking water. Toss to combine and remove from heat.
9. Divide into serving bowls and garnish with more parsley. Serve immediately.

NOTES

• Kelp granules can be found in Asian grocery stores or health food stores. If you can’t find it, you may substitute it with 1 sheet of sushi seaweed.
• To make this dish vegan, substitute butter with vegan butter and use an egg-free pasta instead of pappardelle.
• If you can’t take alcohol, you may substitute the white wine with vegetable stock or water.

© Chloe Ting Recipes – https://chloeting.com/recipes/vegan-scallop-and-cherry-tomato-pasta