Looking for a tasty, vegan replacement for sea scallops? Look no further than to this recipe for Miso Glazed Vegan Scallops. Hearty and plump king oyster mushroom stems are delicately seasoned and seared to perfection. The savory umami flavor of the miso glaze, makes each bite irresistible. Place atop gently wilted spinach that has been drizzled with just the perfect amount of spice. This delicious, super easy vegan mushroom recipe will even satisfy any meat lover.
Vegan Scallops
If you scroll my website, you will find plenty of sea scallop recipes. However, I have been longing to create a recipe using mushrooms as a vegan alternative. As far as aesthetics, you cannot tell the difference. If cooked properly, these Miso Glazed Vegan Scallops will be tender and very similar in texture to the traditional bivalve.
Honestly, these mushroom scallops with miso glaze will take under 10 minutes from prep to plate, making for one quick vegan meal.
Why King Oyster Mushrooms?
The stems of this larger-sized mushroom, when cut correctly, will mimic that of a sea scallop. They are native to parts of Asia, Europe, the Mediterranean and the Middle East. King oyster mushrooms have a dense, firm texture and incredible flavor.
They are also available in mini-sized. Mini king oyster mushrooms work well as an alternative to bay scallops. If you cannot locate king oyster mushrooms in your local grocery store, most Asian markets have them in stock.
How to Prepare Miso Glazed Vegan Scallops
PREP – Prepare the vegan scallops wiping with a damp paper towel then cut into 1 1/2″ to 2″ rounds. Score one side of each mushroom scallop. Season simply with kosher salt and black pepper.
SEAR – Add a touch of olive oil to the bottom of a cast iron pan. Sear on each side for about 2 to 3 minutes.
MISO GLAZE – Using a 1:2 ratio, combine miso with water. Once the scallops have seared, flip scored end down. Add the miso mixture and allow to cook to form a glaze. This will only take a minute, or so.
SERVE – Place the Miso Glazed Vegan Scallops atop a nestled bed of chili oil sautéed spinach.
Miso 101
First off, the ingredients contained in miso (soybeans, salt and Koji) are vegan. Miso is like that magical ingredient that not only provides wonder umami flavor, it’s also very rich in probiotics.
There are a few different flavors, as well. Red miso, used in this recipe has a stronger flavor and saltiness.
However, if you would like more of a sweet, less salty flavor, try using Shiro (white miso). For a more earthy flavor, yellow miso (Mugi) is your best option.
Chili Oil Sautéed Spinach
Seriously, I am prepared to put this crisp chili oil sautéed spinach on repeat. What a new and creative way to enjoy, what can sometimes be a rather boring vegetarian side dish. Honestly, this spicy spinach is so very simple to prepare. If you are ok with multi-tasking in the kitchen, sauté the spinach while the vegan scallops are doing their thing.
Although this spicy sautéed spinach is a wonderful and tasty bed for these Miso Glazed Vegan Mushrooms, here are a few alternatives:
- add to a salad
- on top of pasta
- enjoy all on their own
- with risotto or creamy polenta
- cabbage slaw
Storage and Reheating Miso Glazed Vegan Scallops
As mentioned earlier, the heartiness of these vegan mushroom scallops and the lack of dairy in this recipe, will allow you to store them in a sealed container for up to five days in the fridge. Making this king oyster mushroom recipe perfect for your vegan meal prep plan.
These Miso Glazed Vegetarian Scallops, if stored in an airtight container, can also be frozen for up to 2 months.
Reheat in either the microwave or stovetop.
Print
Miso Glazed Vegan Scallops with Chili Oil Sautéed Spinach
- Total Time: 10
- Yield: 3 servings 1x
- Diet: Vegan
Description
Looking for a tasty, vegan replacement for sea scallops? Look no further than to this recipe for Miso Glazed Vegan Scallops. Hearty and plump king oyster mushroom stems are delicately seasoned and seared to perfection. The savory umani flavor of the miso glaze, makes each bite irresistible. Place atop gently wilted spinach that has been drizzled with just the perfect amount of spice. This delicious vegan mushroom recipe will even satisfy any meat lover.
Ingredients
- 2 to 3 king oyster mushrooms, cut into 1 1/2″ to 2″ rounds (this should yield approximately 9 rounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons red miso
- 4 tablespoons water
- 10 ounces fresh baby spinach
- 1 to 2 tablespoons crisp chili oil
- 1 teaspoon sesame oil
- 1 to 2 teaspoons sesame seeds
Instructions
- Wipe the mushrooms with a damp paper towel.
- Cut into 1 1/2″ to 2″ rounds.
- Score one bottom of each with a knife.
- Place in a bowl. Toss with olive oil, salt and pepper.
- In a separate bowl, mix together the miso and water.
- Heat pan to medium-high with just a touch of olive oil (to almost smoking).
- Add the mushroom scallops and allow to sear and brown on one side before flipping (see video).
- While the mushrooms are searing, sauté the spinach in a separate pan.
- Once wilted, reduce heat and add in your desired amount of crisp chili oil.
- Flip the vegan scallops on the scored side, add in the miso mixture and allow to form a glaze. This will only take a minute, or so. Flip to coat the fully coat the scallops.
- Nestle the spicy spinach onto a plate (can make individual nests like I did) or platter.
- Top with the vegan scallops.
- Drizzle each with a touch of sesame oil and sprinkle of sesame seeds.
- ENJOY!
Equipment
Notes
SEE POST FOR TIPS AND NOTES!
- Prep Time: 2
- Cook Time: 8
- Category: Dinner
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 3 vegan scallops
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