Easy Vegan Scallops and Garlic Sauce - Entrees

Name: Easy Vegan Scallops and Garlic Sauce - Entrees
Ingredients: 6-8 large king oyster mushrooms (see note 1 for substitution); 2 cups (473mL) roasted garlic broth (recommended) or vegetable broth (see note 2); 2 tablespoons white or yellow miso paste (soy-free: substitute chickpea miso); 1-2 tablespoons reduced sodium soy sauce (use GF if needed) (see note 3); 1 teaspoon ume plum vinegar OR dulse flakes, optional (see note 4); ¼ teaspoon smoked paprika; 1 pound (453g) bucatini, spaghetti, or pasta of choice (use GF if needed); 3-4 cloves garlic, minced; 1 cup sun dried tomatoes (see note 5); Vegan butter if you’d like, or a little extra broth for sauteing (if oil-free); Grated vegan parmesan cheese or nutritional yeast, optional—a good thickener if your sauce is too thin (see note 6); Parsley, chopped (about ¼ cup); Vegan Parmesan cheese, finely grated with a microplane, optional

zardyplants.com

These rich and flavorful Easy Vegan Scallops are served in a rich and tasty butter sauce over pasta with sun dried tomatoes and fresh herbs.

View full recipe on zardyplants.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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Ingredients

6-8 large king oyster mushrooms (see note 1 for substitution)
2 cups (473mL) roasted garlic broth (recommended) or vegetable broth (see note 2)
2 tablespoons white or yellow miso paste (soy-free: substitute chickpea miso)
1-2 tablespoons reduced sodium soy sauce (use GF if needed) (see note 3)
1 teaspoon ume plum vinegar OR dulse flakes, optional (see note 4)
¼ teaspoon smoked paprika
1 pound (453g) bucatini, spaghetti, or pasta of choice (use GF if needed)
3-4 cloves garlic, minced
1 cup sun dried tomatoes (see note 5)
Vegan butter if you’d like, or a little extra broth for sauteing (if oil-free)
Grated vegan parmesan cheese or nutritional yeast, optional—a good thickener if your sauce is too thin (see note 6)
Parsley, chopped (about ¼ cup)
Vegan Parmesan cheese, finely grated with a microplane, optional