EASY VEGAN GARLIC DILL SCALLOPS

Mushrooms are so versatile. Ever since we went vegan, we can’t get enough. There are so many different varieties to choose from! Some have a texture very similar to meat when cooked in the right way. For this recipe we used one of our favourites – baby king oyster mushrooms! They’re pan fried in garlic butter and served on a bed of creamy garlic dill sauce!

GARLIC DILL SCALLOPS

Recipe by plantbasedrelationshipCourse: DINNER, LUNCH
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes

These oyster mushroom scallops are so delicious.

Ingredients

  • 2 packs of baby king oyster mushrooms (sliced into half inch discs)

  • 1/2 of a red onion (diced)

  • 4 cloves of fresh garlic (diced)

  • 1/2 a cup of raw cashews

  • 1/2 a tbsp of fresh dill

  • 1 tbsp of pine nuts

  • 1 cup of water

  • A generous pinch of salt

  • A generous pinch of black pepper

  • 2 tbsp of vegan butter

Directions

  • Heat a large skillet on medium low heat. Heat a small sauce pot on low heat.
  • Add half the vegan butter to each pan.
  • In the skillet throw in your sliced mushrooms.
  • In the saucepan add half of your diced garlic and all of your diced red onion.
  • In a blender, combine your raw cashews and water. Pulse until smooth.
  • Pour your cashew base into your sauce pot and add your chopped fresh dill. Season well with a pinch of salt and pepper.
  • Add the other half of your diced garlic and pine nuts into your skillet with your mushrooms. Season with salt and pepper and toss.
  • Start your plating by spooning a large scoop of your sauce onto your plate.
  • Set mushrooms down onto your sauce base and top with your sautéed pine nuts and garlic.
  • Sprinkle with a touch more chopped dill. Serve and enjoy!!
%d bloggers like this: