The vegan version of scallops with Greek King Oyster Mushrooms!

Difficulty: Medium
Preperation time: 40′
Servings: 4
Vegan choice

INGREDIENTS
Vegan Scallops
• 4 big greek King Oyster Mushrooms
• 3 tbsp. olive oil

For the vegan Scallops broth
• 5 cups of water
• 3 tbsp. soy sauce
• 1 vegetable cube
• 1 tbsp. tamari sauce
• 1 nori sheet
• 1 tbsp. mirin

For the seaweed sauce
• 1 tbsp. brown sugar
• 2 tbsp. soy sauce
• ¼ cup of water
• 2 tbsp. Spiroulina flakes
• 5 broken nori sheets
• ¼ cup canola oil
• 1 ½ tbsp. sesame oil

METHOD
Vegan Scallops
Add the water to a medium-sized pot along with all the stock ingredients in the water and mix until all the ingredients are combined.
Meanwhile, cut the stems of the King Oyster Mushrooms into 2.5 cm thick pieces.
We place them in the aromatic water. Let it come to a gentle boil and simmer for 25-30′. When they are ready, drain them and set them aside.
Heat the olive oil in a pan. Add the mushrooms, leaving enough space in the pan so they don’t touch each other. Sauté on both sides until they get a nice golden brown color, about 3-5 minutes per side.

For the seaweed sauce
Mix all the ingredients in the food processor until they are homogeneous.

We serve the vegan scallops together with the seaweed sauce.

• Sluuurrp •
Dinner tonight provided by: Mushrooms’ Art