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.

Vegan Shrimp Linguine Scampi

So I know that I’ve said on previous occasions that I’m not a fan of vegan foods that look like animal products and that rings true, but I am an adventurous person and on my latest online vegan food shopping spree I decided to do something bold.

Something crazy.

Something out of the realm of possibility.

I bought vegan prawns. And they look like they are meant to be prawns, which is kind of creepy but hey, it’s 2020 and the world is full of crazy things. This is mine.

The package came in yesterday and I had finally found a package of egg-free linguine that I hadn’t figured out what I wanted for my Midnight Tokyo Diner meal, so I asked for scampi.

Scampi, y’all!

The Hubs kept the recipe pretty simple because to get a good vegan scampi going all you really need is: garlic, capers and onions. But if you want to add a little pizazz to the mix, which he did but there was no white wine to be found in our liquor cabinet, you can also add mirin, soy sauce and vegan Worcestershire if you can find it.

You’ll also need; linguine, corn starch, peanut oil, panko and nutritional yeast.

Cook the pasta according to box instructions.

Sautee onions and add garlic later, then capers. If you have white wine, add it here, otherwise this is where you want to start layering the flavors of the sauce. And, of course, thickening the sauce.

Cook the vegan prawns according to the package instructions or until warmed through and toss together.

That’s it, just as easy as any other scampi recipe you’ll come across, minus the cruelty.

Now, my impression of the vegan shrimp? Meh. It wasn’t bad but it was bland, though I was very happy that it wasn’t at all fishy like some other vegan seafood products, which I appreciate. The texture left much to be desired but this little experiment has cured me of my desire to taste vegan seafood.

The panko-nutritional yeast blend is a step I recommend you do not skip. Sure, you can add vegan parmesan if that’s your thing, but with a little dried parsley and garlic granules, you’ve got a great vegan bread topping!

Overall this dish was delicious with a nice spice level and it was a quick and easy vegan dinner.

Have you tried any vegan seafood that you would try again?