Step 1

Melt the vegan butter in a large saute pan over medium-low heat. Add in the garlic and allow to soften for about 30 seconds. Add in the coconut cream and saute for about a minute. Turn the heat up to medium and add in the broth. Allow to sizzle for a minute or two, then whisk in the paprika. Remove from the heat and transfer the sauce to another bowl.

Step 2

Return the pan to the stove and allow it to heat for about a minute over medium heat. Add in a little olive oil or vegan butter, then very carefully place the mushrooms into the pan. (Since they contain water, they will sputter once they hit the heat.) Place a lid over the top and allow the mushrooms to cook for about 3-4 minutes on each side, or until they are slightly brown on top. Remove from the heat and transfer to another plate to cool.In the same saute pan, add a little more oil if the pan is dry, then add in the tempeh strips. Allow to cook on each side for 4-5 minutes, checking them occasionally to ensure they do not burn. Once they are almost done, add a few dashes of liquid smoke, then allow it to sizzle, then remove from the heat.

Step 3

Wrap a piece of tempeh around the scallop so both end slightly overlap each other. Cut off any excess, then spear with a toothpick. Spoon an little of the sauce over the top and serve immediately.