Vegan Seafood Pasta ~ King Oyster Scallops & Creamy Garlic Wine Pasta

Well I’ve finally done it. I have jumped on the bandwagon to try a dish that I have REALLY been looking forward to trying on my own, while all the vegan bloggers in the world have been able to try this dish. I’m not jealous or bitter, not at all, but I have to tell you that I was seriously stoked when my partner and I were strolling the produce section at Metro (Romania’s version of Costco) and what did I happen upon but King Oyster mushrooms!

Instantly I knew that this was my moment. My chance to see if these King Oyster vegan scallops were as tasty and amazing as they seemed.

They are. No, they’re not. They are better, but only if you’re not expecting for a mushroom to taste like a creature that lives in the sea.

But I did it. Yay, I frickin’ did it y’all!

How to make vegan scallops & pasta.

There are two schools of thought–apparently–when it comes to making these vegan scallops. Some have advised slicing the mushrooms and marinating them overnight while others say that thirty minutes or more will suffice.