Step 1

Place mushroom rounds in a medium size bowl filled with hot water. Soak 5 minutes then drain and pat dry.

Step 2

To a large skillet over medium high heat, add vegan butter. When butter is melted, add mushrooms and cook 3-4 minutes, until browned. Flip and cook the other side another 3-4 minutes, until browned. Remove from heat and cover to keep warm.

Step 3

To a large pot over medium high heat, add olive oil. Add celery and onion and cook 3-5 minutes, stirring frequently, until softened. Add garlic and cook 1 minute.

Step 4

Add garbanzo beans, Roma tomatoes, vegetable broth, and Old Bay seasoning. Reduce heat to low and simmer 15 minutes. Stir in lemon juice and 1 tablespoon chopped parsley. Adjust seasoning to taste with salt and ground black pepper.

Step 5

To serve, ladle the cioppino into shallow bowls and top with the mushroom "scallops". Sprinkle with remaining parsley.