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VEGANUARY IMITATION MEAT WEEK DAY 4: ‘SEAFOOD’ PASTA 🍝🐠 okay this absolutely BANGED I used ‘heart of palms’ for the ‘shrimp’ and then king oysters for the scallops 🤩 all paired with a creaaaamy garlic and parsley silken tofu sauce 😎

🍝 VEGAN ‘SEAFOOD’ PASTA 🍝 serves 2

• 180g pasta • 1tbsp vegan butter • 300g silken tofu • 3 garlic cloves • 2tsp capers • 50ml almond milk • 10g miso paste • 1tbsp nooch • 50ml white wine (optional) • 1 nori seaweed sheet • 1/2tsp oregano • 1 small onion, chopped 1 can of heart of palm (sliced into half circles for ‘shrimp’) or banana blossom (for flakey ‘fish’ sub, just ensure all the bits are torn apart) • 20g parsley • 100g spinach •

For the ‘scallops’: 5 king oyster mushrooms (approx 300g), sliced into 1/4 inch rounds and scored with a knife • 1tbsp vegan butter • 50ml white wine • 1tsp caper liquid • juice of half a lemon • salt • pepper •

– Blitz together the silken tofu, two garlic cloves, miso paste, capers, almond milk, oregano and nooch with lots of salt and pepper, set aside
– Cook pasta according to pack, reserve pasta water
– heat up the butter in a pan and add the onions and other garlic clove, crushed, fry till soft
– Now add in the seaweed (in small strips), heart of palm or banana blossom and cook till soft, season then add in the spinach
– Now add the wine to the pan and let it reduce
– add the cooked pasta, along with the sauce, parsley and a dash of pasta water, stir and season
– melt the butter in a frying pan, add the scallops, along with the wine, lemon juice, caper liquid, salt and pepper. Cook then flip over and keep cooking till both sides are golden
– Serve up your pasta with the ‘scallops’ scattered on top, serve with some sea salt flakes, chopped parsley and a squeeze of lemon 🍋

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