5.0
(1)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Cut the stems of the oyster mushrooms into about 1-inch (2.5 cm) thick slices. Optionally, score the cut-sides crosswise with a sharp knife. (You can use the caps of the mushrooms for another recipe like creamy risotto or mushroom wellington).
Step 2
Mix together all the ingredients for the marinade in a container.
Step 3
Place the mushroom slices in a large bowl, pour the marinade over them and toss to coat. Set aside covered for at least 30 minutes (or refrigerate overnight).
Step 4
Heat a tablespoon of the vegan butter in a skillet or non-stick pan. Add the marinated mushrooms and sauté for about 6-8 minutes per side until golden brown.
Step 5
Meanwhile, melt the remaining vegan butter in another pan. Press in the garlic and sauté for a minute. Season with lemon juice, a little salt and pepper.
Step 6
Drizzle the lemon garlic butter over the vegan scallops and garnish with fresh parsley.
Step 7
Serve over pasta, salad, mashed potatoes, bruschetta or avocado toast as desired. Enjoy!
Your folders
veggiesociety.com
5.0
(5)
10 minutes
Your folders
lovingitvegan.com
5.0
(10)
15 minutes
Your folders
yuzubakes.com
5.0
(10)
Your folders
eatingwell.com
Your folders
susancooksvegan.com
5.0
(1)
10 minutes
Your folders
forkandbeans.com
4.4
(14)
30 minutes
Your folders
plantyou.com
5.0
(1)
5 minutes
Your folders
triedandtruerecipe.com
20 minutes
Your folders
delish.com
Your folders
epicurious.com
5.0
(29)
Your folders
theedgyveg.com
5.0
12
Your folders
food4foodies.co
5.0
(5)
30 minutes
Your folders
lovingitvegan.com
5.0
(12)
20 minutes
Your folders
biancazapatka.com
4.9
(70)
15 minutes
Your folders
midwestfoodieblog.com
4.9
(17)
35 minutes
Your folders
bbc.co.uk
4.7
(7)
30 minutes
Your folders
lazycatkitchen.com
4.5
(2)
30 minutes
Your folders
eatsomethingvegan.com
4.8
(10)
20 minutes
Your folders
elavegan.com
5.0
(103)
20 minutes