CREAMY VEGAN SCALLOP SPAGHETTI

Creamy and Spicy Vegan Scallops Spaghetti

Here, King Oyster Mushrooms (Eryngii) are used as a delicious vegan substitute for scallops, while soya cream creates a rich, creamy sauce flavored with garlic and chilies. The mushroom scallops have an amazingly similar texture, making this healthy vegan pasta both satisfying and flavorful. Served with super greens like kale, spinach, broccoli, and zucchini, this is a must-try vegetarian meal.

Ingredients for Mushroom Scallops

• 2 King Oyster Mushrooms (Eryngii)
• 1 tsp lemon juice
• 1 sheet nori, shredded finely
• ½ tsp chilli flakes
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt to taste
• ¼ tsp black pepper powder
• Dash of mirin or white wine

Instructions – Marinate the Mushroom Scallops

1. Remove the mushroom caps.
2. Finely chop one mushroom cap for the sauce and reserve the other for another recipe.
3. Cut the mushroom stems into approximately 2 cm thick slices.
4. Using a sharp knife, gently score a criss-cross (chequered) pattern on both sides.
5. Combine all marinade ingredients in a bowl.
6. Add mushroom slices and coat well.
7. Marinate for at least 30 minutes.

Cook the Mushroom Scallops

1. Heat 1–2 tbsp oil in a frying pan.
2. Sear both sides until lightly golden.
3. Do not overcook.
4. Remove and keep warm.
5. Reserve any leftover marinade for the sauce.

Cook the Pasta

1. Cook 100–150 g spaghetti according to packet instructions.
2. Reserve some pasta water.
3. Drain and keep aside.

Ingredients for the Sauce

• 1 finely chopped mushroom cap
• 2 garlic cloves, grated
• 1 tbsp chopped onion
• 1 tbsp dairy-free butter
• ½ tsp chilli flakes
• 100 ml soya cream
• ¼ tsp lemon juice
• Salt and black pepper to taste
• 1 tbsp chopped coriander
• 1 tbsp olive oil
• ½ sheet nori, finely shredded
• 1 tsp all-purpose flour

Prepare the Sauce

1. Heat oil and butter.
2. Sauté onion and garlic for 1–2 minutes.
3. Add chopped mushroom and cook for 1–2 minutes.
4. Add leftover marinade.
5. Add chilli flakes and nori.
6. Add coriander, salt, and pepper.
7. Add flour and cook for 1–2 minutes.
8. Pour in soya cream.
9. Add reserved pasta water until desired consistency.
10. Finish with lemon juice.

11. Simmer the sauce for 3–4 minutes.
12. Adjust seasoning.
13. Toss cooked spaghetti into the sauce.

Serve

Your creamy vegan scallops spaghetti is ready.

• Serve in a bowl.
• Top with the mushroom scallops.
• Garnish with chopped coriander.
• Serve with blanched asparagus and a fresh garden salad.

Note

This recipe is completely vegan. Non-vegans may substitute soya cream and vegan butter with regular cream and butter.