Vegan Scallops with Truffle Pea Puree and Crispy Vegan Bacon Bits - Eat Figs, Not Pigs (2024)

Author: Ashley

Recipe type: Vegan

Cuisine: Appetizer

Serves: 2-4

Ingredients

Crispy Vegan Bacon Bits

• ¼ cup boiling water
• ¼ cup TVP (textured vegetable protein)
• 1 "Not Beef" bouillon cube (from the brand Edward and Sons)
• 1 tsp vegan and gluten free Worcestershire sauce
• 1 tsp Tamari
• 3 tbs vegetable oil, for pan frying

Truffle Pea Puree

• 1 cup frozen peas, defrosted
• 1 TBS fresh mint, roughly chopped
• 3 cloves garlic
• 1 TBS olive oil
• 2 TBS truffle oil
• ¼ cup vegan Parmesan shreds (we use the brand from Follow Your Heart)
• Salt and pepper to taste

Vegan Scallops

• 3 large king oyster mushrooms
• 1 cups warm water
• 1 tsp Better Than Bouillon Vegetarian No Chicken Base OR 1 "Not Chickn" bouillon cube (we use the brand from Edward and Sons, found at Sprouts)
• 1 TBS miso paste (preferably mild white)
• ½ cup dry white wine
• 1 teaspoon kelp granules (found at Whole Foods), optional
• 1 teaspoon Tamari
• 1 TBS olive oil
• Microgreens, as garnish, optional

Instructions

Crispy Vegan Bacon Bits

1. Boil water and bouillon on high heat. Once water reaches a hard, rolling boil, remove from heat and add dry TVP with Worcestershire sauce, mixing to combine. You'll notice the TVP absorbs all the water and this is good because we want to rehydrate it. Set aside and let it rehydrate for 15-20 minutes.
2. In a small pan on medium-low heat, add 3 TBS of vegetable oil. Once oil is hot enough, add rehydrated TVP and pan fry until it turns dark brown and crispy, resembling real bacon bits, about 15-20 minutes, stirring the mixture every 3-5 minutes or so.
3. Once the TVP bacon bits reach a color and consistency of your liking, transfer to a paper towel lined plate and set aside.

Truffle Pea Puree

1. In a food processor, add all ingredients and blend until completely smooth. Set aside.

Scallops

1. Slice mushroom stems crosswise into 1" thick pieces. Score the tops and bottoms of each "scallop".
2. In a large bowl, whisk together warm water, bouillon, miso paste, kelp granules, tamari, 1 cup white wine, and 1 tablespoon olive oil. Marinate for at least one hour, up to 4 hours.
3. Preheat oven to 275 degrees F
4. Drain mushrooms, discarding the soaking liquid and pat dry.
5. In a cast iron skillet on medium high heat, melt 1-2 tablespoons vegan butter. Add mushrooms and pan sear on each side until the edges get a nice, golden brown color, about 5-6 minutes per side. Remove mushrooms from skillet and keep warm on the middle rack of the oven.
6. Plate Vegan Scallops with pea puree, vegan bacon bits, and microgreens
7. ENJOY!!