Vegan fettuccini alfredo with king oyster scallops

 

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What you need-

Scallops-

  • 4 king oyster mushrooms
  • 1 tablespoon sesame seeds (black and white)
  • 3 tablespoons olive oil
  • 3 tablespoons tamari (wheat free soy sauce)
  • 2 tablespoons dulse (seaweed flakes for extra seafood-ish flavoring-optional)

Noodles-

  • one packages fettuccini noodles (I use Tinkyada gluten free brown rice)

Asparagus-

  • 1 pound trimmed asparagus
  • sesame seeds
  • 1 teaspoon herb seasoning

“Alfredo” sauce-

  • 2 cups vegan easy soy yogurt
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/8-1/4 cup cashews (no need to soak if you have a powerful blender)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian herb seasoning
  • salt to taste

Garnish-

  • 1 bunch parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Heat the oven to 425 degrees and salt a pot of water to boil. Once the water has come to a boil, add the fettuccini noodles.

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Slice the oyster mushrooms to approximately the same width and spread on a cookie sheet. Drizzle with olive oil, tamari, sesame seeds, and dulse. I cover this loosely with another inverted cookie sheet for the first 15 minutes, then remove. You could also use tin foil.

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While the mushrooms are baking, trim and slice the asparagus. Put in a skillet with sesame seeds and italian seasoning. I find that mixing various elements of a meal together melds the final result well. Add one cup of pasta water to the asparagus in a skillet and cover, steaming for 2-4 minutes. Remove from heat. Pour any liquid left into your blender container.

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Flip the mushrooms over to get a good brown on both sides.

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Start the alfredo sauce in your blender. Add all the “alfredo” ingredients to the water in the blender container. Blend until smooth.

Uncover oyster mushrooms until liquid has mostly evaporated (you will need to check this to make sure it doesn’t burn off totally). Remove mushrooms from the pan.

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Add a bit of “alfredo” sauce to the baking sheet to deglaze. When you have finished deglazing, add all the sauce to the asparagus.

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Garnish-

Wash the bunch of parsley. Put on a cutting board with salt and lemon. Chop finely.

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Plate up a serving of noodles, add “alfredo” sauce with asparagus, and finish with garnish. This meal may seem complex at first, but once you make it you will start to see the rhythm of mixing one part with another, as well as the intelligence of not reheating water or wasting good flavors by washing them away. Finish with a sprinkle of cayenne (optional).

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