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This vegan scallop recipe is the best you’ll ever find! It’s incredibly easy to make and created with king trumpet mushrooms that have the absolute best texture.
This vegan scallop recipe has loads of flavor and is super simple to make and I’ll take you step by step- first starting with where to buy the ingredients.
The star of the show are these king trumpet oyster mushrooms which can sometimes be hard to find at regular grocery stores.
I personally bought my mushrooms (and all my other mushrooms) from my local Asian Farmers Market. I live in Georgia in the USA and there are two stores called H-Mart and Nam Dae Mun.
One pack of 3 large King Trumpet mushrooms was only $3; I’m telling you these farmers markets are the best option to purchase these mushrooms!
I personally love king trumpet mushrooms, they (along with oyster) have to be one of my favorites. They can replicate so many meat alternatives such as my delicious vegan bacon recipe, or can even be cut into mock shrimp bits!
Check out my easy to follow and delicious vegan bacon recipe!
What you’ll need- Vegan Scallops
- King Trumpet Mushrooms
- Lemon
- High Quality Olive Oil- I used Garlic Infused
- Garlic
- Fresh Thyme
- Italian Seasoning
- Onion Powder
- All Purpose
- Garlic Powder
- Paprika
- Black Pepper
- Salt
- Water or Veggie Broth
How to make the best vegan scallops
Step One:
Grate your garlic or finely mince it.
Cut the top and bottom ends off your mushrooms. Now, slice each scallop into about 1.5 inch slices. Score each side of the mushroom slice so the flavor can properly penetrate.
Toss the mushroom bits with 3 teaspoons of olive oil and 1/2 tsp of garlic powder and sprinkle of black pepper and salt. Let that sit aside for now.
Step Two:
Go ahead and heat up a pan with the olive oil and toss in the garlic and fresh thyme. Once that has sauteed for about 2 or so minutes, add in your king trumpet mushrooms and the dry seasoning. Allow each side to sautee and cook for about 2-3 minutes on each side or until nice and golden brown.
Once each side has browned, go ahead and add in the veggie broth or water and lemon juice, cover and allow to cook for about another 5-7 minutes covered on medium low heat.
Step Three:
The vegan scallops are finished once each side is brown and the inside is nice and tender and soft on the inside. Enjoy with you side of choice and eat while warm!
How to store vegan scallops
These vegan scallops can last anywhere in between 5-7 days in the fridge but up to 2 weeks if frozen in ziploc bags making it perfect for meal prep!
Don’t know what to pair these vegan scallops with? Don’t worry, I got you! You can pair them with a garlicky side of creamy mashed potaoes or this roasted red pepper pasta, and it also tastes amazing with white jasmine rice!
Serve alongside some of my spicy scotch bonnet hummus , or my simple and flavorful Jamaican style Quinoa and peas.
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to your Pinterest board for later.
Check out these other vegan “meat” recipes you’ll love
Vegan Jamaican Brownstew “Chicken”
The BEST Vegan Scallops
Ingredients
- 2 King Trumpet Mushrooms
- 4 Garlic Cloves
- 4 Fresh Thyme
- 1/4 Whole Lemon wedge
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Onion Powder
- 1 Teaspoon All Purpose
- 1 Teaspoon Garlic Powder split into 1/2
- 1/8 Teaspoon Paprika
- Black Pepper to taste
- Salt to taste
- 4 Tablespoons Olive Oil
- 3 Teaspoon Olive Oil
- 1/2 Cup Veggie Broth or water
Instructions
- Cut the top and bottom ends off your mushrooms. Now, slice each scallop into about 1.5 inch slices. Score each side of the mushroom slice so the flavor can properly penetrate. Toss the mushroom bits with 3 teaspoons of olive oil and 1/2 tsp of garlic powder and sprinkle of black pepper and salt. Let that sit aside for now.
- Go ahead and heat up a pan with the olive oil and toss in the garlic and fresh thyme. Once that has sauteed for about 2 or so minutes, add in your king trumpet mushrooms and the dry seasoning. Allow each side to sautee and cook for about 2-3 minutes on each side or until nice and golden brown. (Try not to crowd the mushroom in the pot so they cant sautee/fry properly)Once each side has browned, go ahead and add inthe veggie broth or water and lemon juice; cover and allow to cook for about another 5-7 minutes covered on medium low heat.
- The vegan scallops are finished once each side is brown and the inside is nice and tender and soft on the inside. Enjoy with you side of choice and eat while warm!
