• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

School Night Vegan

  • Recipe Index
    • All Recipes
    • Mains
    • Sides
    • Desserts
    • Snacks
    • Drinks
  • My Story
  • Hire Me
You are here: Home / All Recipes / Vegan Scallops and Crushed Edamame on Toast

Vegan Scallops and Crushed Edamame on Toast

27/06/2019 by Richard Makin 3 Comments

vegan scallops on toast

Vegan scallops, made with marinated king oyster mushrooms, served on a fresh, summery edamame bean smash! They make a great starter or a fancy breakfast!


Sea food vibes like you wouldn’t believe!

These ridiculously realistic vegan scallops are such a treat. I very rarely go directly for meat/seafood analogs but these guys are just too good to resist! They look IDENTICAL to the real thing. Since they’re marinated in all the right stuff, they even TASTE of the sea!

I serve these bad boys with a beautifully fresh, summery edamame pea smash. It’s bursting with lemon zest and fresh parsley. There’s just something so sophisticated about this dish and yet, since it’s really just mushrooms on toast, I’d 100% eat this for breakfast!

How did you come up with THIS??

As much as I’d love to take credit for this masterpiece, I am definitely NOT the first person to make scallops from king oyster shrooms! The first time I ever saw anyone make vegan scallops from king oyster mushrooms was probably Derek Sarno from Wicked Healthy. Once again – that guy is changing up the entire vegan game! 

King oyster mushrooms have such a beautifully bouncy, meaty texture – just like scallops! They really do feel like a sea side treat, despite being mushrooms! I love how they brown so beautifully when you grill or pan fry them. My mind is already racing about all the things you could use these guys in!

  • What about sticking them in a paella! I haven’t had seafood paella in my entire life – now I feel like I could really do a good job of replicating that!
  • How about wrapping them in This bacon and serving as fancy hors d’oeuvres!? 
  • Or even what about frying and stirring through linguine with some lemon and samphire?!?!?!? The options are literally endless!

But do they TASTE like seafood?

Yes, the answer is yes! And here’s how we do it!

This recipe calls for Kombu, which is a specific kind of dried seaweed. It’s used in dashi, a kind of Japanese broth, and it imparts such a sea-side flavour to the mushrooms, you have to taste it to believe it.

Kombu is used in making vegetarian and vegan miso soup – it’s what brings the insanely umami vibes as well as that distinctly Japanese flavour. It’s not super tricky to get hold of – Asian supermarkets are usually well stocked with the stuff or just use Amazon if not (it comes dried so is very postage friendly). Therefore, if you have the time, you MUST marinade these vegan scallops for as long as you can. 

If you love these guys…

Why not try making my Tofish Sandwiches!? They’re like a vegan fillet ‘o’ fish and they’re pretty mind blowing!

Oh and don’t forget to leave a rating and a comment on the recipe below! Thanks! Love ya!

vegan scallops on toast

Vegan “Scallops” and Crushed Edamame on Toast

These ridiculously realistic vegan “scallops” are such a treat. They’re served with a beautifully fresh, summery edamame pea smash, bursting with lemon zest and fresh parsley.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 20 minutes
Cook Time: 6 minutes
Marinating Time: 1 hour
Total Time: 1 hour 26 minutes
Course: Appetizer, Breakfast, Main Course
Cuisine: Japanese, seafood
Keyword: Vegan “Scallops” and Crushed Edamame on Toast, vegan scallops, vegan scallops on toast
Servings: 2
Calories: 308kcal
Author: Richard Makin

Equipment

  • no specialist equipment required

Ingredients

For the Scallop Marinade

  • 280 ml water
  • 4 cloves garlic (peeled and crushed)
  • 3 tbsp dark soy sauce
  • 1 tbsp brown rice miso
  • 6 g kombu (around a 4cm square slice)
  • 1 tbsp ume plum seasoning or paste
  • 1 tsp light brown sugar

For the Scallops

  • 2 king oyster mushrooms (the large ones with a cylindrical stem)
  • 30 g vegan butter
  • 1½ tbsp lemon juice
  • 1 tbsp parsley
  • salt and pepper to taste

For the Crushed Edamame Peas

  • 140 g edamame beans (shelled – frozen is fine!)
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 20 g vegan butter
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1/4 red chilli (finely chopped)
  • 1 tbsp parsley (roughly chopped)
  • 1/2 tsp flaky sea salt
  • 1 pinch black pepper

Instructions

To Make the Marinade

  • In a small saucepan, mix all the marinade ingredients together. Place over a medium heat and bring to the boil. As soon as the marinade reaches a boil turn off the heat. Cover and leave the flavours to combine for 10 minutes.
  • After ten minutes, remove the kombu and discard or clean and freeze for use again. Place the saucepan back over medium/low heat and bring to a simmer. Allow to simmer for 10 minutes.
  • While simmering, slice the mushrooms into roughly 1 inch thick discs (you’ll need 6 scallops). Do not use the cap – reserve it for a nice mushroom risotto or mushrooms on toast. Place the mushrooms in a small but deep baking tray.
  • Once simmered and slightly reduced, pour over the sliced mushrooms. Cover and leave to marinade for at least one hour. Meanwhile, make the edamame smash!

To Make the Edamame Smash

  • Combine all the ingredients in a food processor and blitz until you reach your desired consistency (I like to keep mine quite chunky for texture!). Set aside.

To Make the Scallops

  • Remove the scallops from the marinade one by one and place on a plate. Using a sharp knife, score the top and bottom of each scallop with 6 bisecting lines to create a diamond pattern.
  • Place a small frying pan over a medium heat. Add the vegan butter and allow to melt. One by one, place the scallops in the hot butter, circle side down. Fry for a good 3-5 minutes before carefully lifting to see if the bottom is brown. If it looks brown and nicely cooked, flip the scallop and repeat on the other side. Once cooked, reduce the heat to the lowest while you plate up.
  • Toast 2 slices of good bread and drizzle with extra virgin olive oil. Top each with a good few spoonfuls of the crushed edamame mixture then top with 3 scallops. Drizzle again with olive oil, a sprinkle of flaky sea salt, a good squeeze of lemon juice and some fresh parsley.

Nutrition

Nutrition Facts
Vegan "Scallops" and Crushed Edamame on Toast
Amount Per Serving
Calories 308 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Sodium 2591mg113%
Potassium 497mg14%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 5g6%
Protein 14g28%
Vitamin A 1328IU27%
Vitamin C 32mg39%
Calcium 65mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!

Filed Under: All Recipes, Mains

Previous Post: « Steamed Scallion Buns (Hua Juan)
Next Post: Vegan Miniature Mozzarella Ball Pasta Salad »

Reader Interactions

Comments

  1. Chris

    05/01/2020 at 01:39

    5 stars
    OMGoodness..this was fantastic!! I will serve this again and yes the possibilities are endless. Thank you for your passion.

    Reply
  2. Yahel Galili

    21/04/2020 at 15:25

    5 stars
    This is a really impressive and delicious dish! Not difficult to make either.
    I served it with roasted cauliflower, broccoli and cherry tomatoes with a mustard dressing, and we really enjoyed the meal. Thanks Richard!

    Reply
  3. Krisztina

    22/09/2020 at 19:50

    Can I marinate these overnight? Started them too late this evening and won’t be able to eat them until tomorrow!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow School night vegan

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name’s Richard Makin and I’m the School Night Vegan.

I’ve been exploring the world of plant-based cuisine since November 2017 when I switched from life-long vegetarian to full-time vegan! Read More…

  • All Recipes
  • Sides
  • Mains
  • Dessert
  • Snacks
  • Drinks

Why not try…

Vegan Arancini with Pesto and Mozzarella

tomato salad with vegan mozzarella balls

Vegan Miniature Mozzarella Ball Pasta Salad

Coconut and Chocolate “Lolly Ices”

Vegan Salted Caramel Brownies (“Goldmine” style!)

PRIVACY POLICY

Footer

schoolnightvegan

🌿Anything you can cook, I can cook vegan⁣⁣⁣🌿
He/Him⁣ • Food Editor @wickedhealthy⁣⁣⁣⁣⁣⁣ • Column @olivemagazine⁣⁣⁣⁣⁣⁣

Richard Makin
NEW RECIPE: CASHEW TOFU STIR FRY!⁠ Wrap your eye NEW RECIPE: CASHEW TOFU STIR FRY!⁠
Wrap your eyeball holes around this fakeaway! Chuck on some steamed rice and you’re set for din din! Easy pipsy!!⁠
⁠
Tap the link in my bio or head to the @wickedhealthy blog for the recipe!⁠
⁠
#vegan #veganstirfry #stirfry #tofu #tofustirfry
I’ve done permanent damage to my brain this last I’ve done permanent damage to my brain this last week trying to figure out Tik Tok so it feels REALLY BLOODY LOVELY to come back here and post AN ACTUAL PICTURE OF FOOD!⁠
⁠
And not just ANY food! It’s the eighth wonder of the food world - VEGAN MAC AND CHEESE BITES! ⁠
⁠
They’re OBNOXIOUSLY creamy and crispier than you thought the laws of physics would allow! GIVE THEM A TRY NAYSAYERS! You’ll be YAYSAYERS in no time!⁠
⁠
Tap the link in my bio for recipe!⁠
⁠
#vegan #vegansnacks #macandcheese #veganmacandcheese #veganfood #veganchef
Wanna know how soft these VEGAN GARLIC BUTTER ROLL Wanna know how soft these VEGAN GARLIC BUTTER ROLLS are?? When I was 13 I did a presentation to my entire class about the acoustic guitar and when the teacher asked me what you pluck a guitar string with I panicked and said “scrotum”. Imagine what my legs did when I realised my mistake... THATS how soft these rolls are.⁠
⁠
While we’re all here in this anxiety focus group TELL ME WHATS THE MOST EMBARRASSING THING YOU EVER DID AT SCHOOL! Sharing is healing!⁠
⁠
Recipe on the blog - tap the link in my bio!⁠
#vegan #veganfood #veganbaking #garlicbuns #garlicrolls #veganchef #baking #comfortfood
LET'S PLAY BLANKETY BLANK (aka Match Game for the LET'S PLAY BLANKETY BLANK (aka Match Game for the Americans, Snatch Game for the gays 💕). Finish this sentence:⁠⁠
⁠⁠
School Night Vegan is so proud of his vegan burger recipe, he decided to change the job title on his business cards top [BLANK] ⁠⁠
⁠⁠
ANSWERS IN THE COMMENTS! 10 POINTS TO SLYTHERIN FOR BEST ANSWER!⁠⁠
RECIPE ON THE BLOG - TAP THE LINK IN MY BIO!⁠⁠
⁠⁠
#vegan #veganburger #veganchef #burger
Like one of these VEGAN MOROCCAN SPICED MEATBALLS Like one of these VEGAN MOROCCAN SPICED MEATBALLS I’m rolling into this week with joy and gay abandon!⁠
⁠
Have you ever seen an anxious vegan meatball?? No! Me neither! And that’s why I’m choosing it as my attitude model for this week - I’ll be wearing faux ruby earrings to emulate the pomegranate seeds because I’m dedicated to my craft.⁠
⁠
GET THE RECIPE ON THE @wickedhealthy BLOG or tap the link in my bio!⁠
⁠
#vegan #veganmeatballs #vegancooking #veganrecipe #moroccanmeatballs #meatballs #veganchef #schoolnightvegan
Ok people - What’s the BEST PASTA SAUCE?⁠ ⁠ Ok people - What’s the BEST PASTA SAUCE?⁠
⁠
For me nothing beats this FRESHLY MADE VEGAN PESTO! Also, not gonna lie, sometimes I literally just dip bread/crisps into it and.. DOWN THE HATCH!⁠
⁠
CAN TOUR FAVE PASTA SAUCE DO THAT???⁠
⁠
TAP THE LINK IN MY BIO FOR THE RECIPE!
NEW RECIPE - VEGAN GARLIC BUTTER ROLLS⁠⁠
⁠⁠
Well wouldya wrap your eyeballs around this charmingly UGLY BUNCH OF MISFITS?? Bits popping out where they shouldn't, some a little more tanned than others, but you know what? They are the MOST DELICIOUS things I've baked in a LONG time. ⁠⁠
⁠⁠
I mean it. Like, I genuinely couldn't leave them alone. Husband ate those top three fellas. The rest I nailed. And I'm proud. ⁠⁠
⁠⁠
GET THE RECIPE - TAP THE LINK IN MY BIO!⁠⁠
⁠⁠
#vegan #veganbaking #vegangarlicbutterrolls #veganchef #garlicbutter #garlicbutterrolls #vegancomfortfood #comfortfood
Load More... Follow on Instagram

Copyright © 2021 School Night Vegan on the Foodie Pro Theme