If you want to try something vegan that does not live up to the negative stereotype people usually associate with plant-based food, I highly suggest making this recipe. Apart from looking exactly like scallops, the dish’s ingredients are probably already in your pantry. Gathering them does not require you to go looking for vegan ingredients that are not normally found in supermarkets. This dish is also relatively much more affordable than purchasing plant-based lab-produced meat, which last time I checked, costs up to 800 pesos for four patties.
Recipe
Yields 1-2 servings
Ingredients
300 grams king oyster mushrooms
1 cup vegetable broth
2 tablespoons miso paste
2 tablespoons soy sauce
2 tablespoons sesame oil
¼ cup sugar
5 cloves garlic, minced
2 tablespoons lemon juice
Salt, to taste
Pepper, to taste
Oil for pan sear
Procedure
Slice the king oyster mushrooms into ¾ cm thick rounds.
Score the slices to make criss-cross patterns.
Make the marinade by mixing vegetable broth, miso paste, soy sauce, sesame oil, and sugar together.
Marinade the mushroom slices for an hour.
In a pan, heat some butter.
Sauté the garlic until golden.
Sear the mushroom slices for 1-2 minutes on each side.
Season the mushroom with salt and pepper. Squeeze in some lemon juice.
Serve with the pasta and enjoy!
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