Easy Vegan Scallops and Garlic Sauce - Entrees - ZardyPlants

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