Vegan Scallops made from Trumpet Mushrooms

Scallop mushrooms adapted from @chez.jorge


Serves 2 


  1. Chili Sauce:


  1. Slice trumpet mushrooms into 3/4 of an inch. carefully slice 1 centimeter slices horizontal and vertical.
  2. Drizzle oil on a medium sized pan over medium heat, add mushrooms and salt. Cook each side for about 2 to 3 minutes until slightly golden brown. Set aside.


Chili Sauce:

    1. Combine  peppers, garlic, salt, sugar, vinegars, chives and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
    2. Turn the blender on high and liquify the remaining contents of the blender.
    3. Strain the liquified mixture so that you are left with just the juices.
    4. Add the strained juice and reserved chunky bits to a pot.
    5. Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well.
    6. Heat the pot over medium to high heat. Once warm, add the cornstarch  and bring to a boil.
    7. After reaching a boil, remove from heat and allow to cool completely.
    8. Drizzle chili sauce over scallops and enjoy 🙂
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