Teppanyaki plant-based scallops
When I found out you could do vegan scallops using eryngii mushroom, I had to give it a go to make vegan Teppanyaki Hotate!
This recipe couldn’t be easier using my Vegcester sauce and my Nuoc Mam sauce!
Ingredients
Directions
Step 1
Take off the hat and bottom of each mushroom. Set them aside (I chopped and sautéed them and sprinkled with wasabi sesame and used it as a side dish to avoid any waste!)
Step 2
Chop each foot into 4 scallop-size chunks. Score the tops and bottoms of each one.
Step 3
In a bowl, mix the vegantbasics Vegcester sauce and vegan Nuoc Mam sauce with miso paste to make the marinade.
Step 4
Soak the “scallops” into the marinade for at least 20mn.
Step 5
In a frying pan, melt the butter. Meanwhile, using kitchen paper, drain the “scallops”.
Step 6
Add them to the pan and grill each side (about 4mn) until the edges get a nice, golden brown colour.
