Seared vegan scallops with truffle celery root purée
Finger-licking vegan appetizer! Seared king oyster mushroom scallops with creamy truffle celery root purée.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Appetizer
- Cuisine: International, Vegan
Ingredients
Scale
- 4 large king oyster mushrooms
- 1 1/2 C vegetable stock
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp umeboshi vinegar
- 2 tsp coconut sugar
- 1 small nori sheet
- oil for cooking
- freshly ground black pepper
For truffle celery root purée:
- 1 small celery root (135g)
- 1/4 C raw cashews
- 100ml of leftover mushroom stock
- 1/2 tsp white truffle oil
Instructions
- In a small saucepan whisk together vegetable stock, miso paste, soy sauce, umeboshi vinegar and coconut sugar. Tear a nori sheet and add to the pan. Bring to boil.
- Meanwhile slice king oyster mushroom stems into 1 inch pieces. Save tops for later. Make small cuts on both sides to resemble scallop look. Also it will help absorbing more flavor.
- Simmer mushroom scallops in a stock for 10 minutes.
- At the same time peel and cut celery root into chunks. Cover with water and bring to boil. Add cashews and cook for 15 minutes of until soft. Then drain.
- Remove mushrooms from the stock and put them on paper towels to absorb excess liquid. Sieve the stock through the fine mesh strainer.
- Blend together celery root, cashews, truffle oil and just enough amount of strained leftover mushroom stock until smooth. I used around 100ml.
- Heat heavy cast iron skillet over medium heat. Add oil and sear vegan scallops for few minutes on both sides until golden brown.
- Serve scallops over truffle celery root purée.
Notes
Nutrition facts are approximate.
Nutrition
- Serving Size: 3 vegan scallops
- Calories: 131
- Sugar: 6.6g
- Sodium: 601mg
- Fat: 6.2g
- Saturated Fat: 1.1g
- Carbohydrates: 15g
- Fiber: 2.9g
- Protein: 4.1g
- Cholesterol: 0mg