Recipes: Vegan Scallops with Coastal Wild Herbs #paleo #gf

Caption Vegan Scallops with Coastal Wild Herbs. Image by Edward Daniel (c).

Edward Daniel Vegan Scallops with Coastal Wild Herbs is another of my favourites. This dish reminds me of foraging for Alexanders, Samphire, Rock Sapphire and… Gluten Free Vegan Scallops with Coastal Wild Herbs European #

Serves: 4 Prep Time: 30 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

250g King Oyster Mushrooms
150ml white wine
300ml vegetable stock
3tbs olive oil
½tsp Alexanders (seeds)
½tsp Rock Samphire (seeds)
1tbs tapioca flour
Small bunch of Sea Purslane
Small bunch of Samphire
1tbs seaweed (I use Egg Wrack, ground)

Instructions

Cut the King Oyster Mushrooms in strips. Take each strip and then criss-cross with a knife only just beneath the surface. Pan fry the mushrooms until golden on both sides. Reserve liquid.
Place the Mushrooms on a warm plate or alternatively in a pre-heated oven to keep warm.
Add both the wine and vegetable stock and Alexanders and Rock Samphire to the reserved liquid. Cook under a medium heat and reduce the liquid.
Add in the tapioca flour to thicken the sauce. Toss in the Sea Purslane for a couple of minutes. Switch off the heat and add the Samphire and seaweed.
Serve with rice or potatoes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".