Seared Vegan 'Scallop' Skewers
Introduction
Today's recipe is a delightful vegan twist on traditional seared finger food. We'll be creating Seared Vegan 'Scallop' Skewers, using king oyster mushrooms to mimic the succulent texture of scallops. This dish is infused with Asian-inspired flavors and is perfect for impressing guests or enjoying a special meal at home.
Ingredients
- Large king oyster mushrooms (sliced into 1.5 cm rounds)
- 2 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 1 tsp grated ginger
- 2 tbsp olive oil
- Fresh lemon juice
- Bamboo skewers, soaked in water
- Fresh parsley or cilantro, for garnish
- Black sesame seeds, for garnish
Instructions
- In a small bowl, mix tamari, maple syrup, garlic, and ginger to create the marinade.
- Brush both sides of each mushroom slice with the marinade.
- Heat olive oil in a skillet over medium-high heat.
- Sear mushroom slices for about 2 minutes on each side or until golden and tender.
- Thread the seared mushrooms onto the soaked bamboo skewers.
- Drizzle with fresh lemon juice and garnish with parsley or cilantro and black sesame seeds before serving.
Enjoy these beautifully seared vegan 'scallop' skewers as a sophisticated starter or a light main course. They're sure to captivate your taste buds and add an elegant touch to any dining occasion.
Hiroshi
Nutritionfacts | Calories: 120, Fat: 7g, Carbohydrates: 10g, Protein: 4g |
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Preparation Time | 20 minutes |
Allergy Information | Soy, Sesame |