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Southern Roots Vegan Bakery Now Offering Same-Day Delivery in San Antonio

Southern Roots Vegan Bakery, an online vegan bakery that ships AMAZING Southern-inspired, scratch-made baked goods nationwide and has been nominated by VegNews (the world's #1 plant-based magazine) as the BEST Vegan Bakery in America, is thrilled to announce they are...

26 Vegan Mother's Day Brunch Recipes

26 Vegan Mother's Day Brunch Recipes
Mother’s Day is just around the corner and I thought I would lend a hand to anyone still wondering what to do by giving them 26 Vegan Mother’s Day Brunch Recipes!!  What better way to celebrate the Mom in your life than with a sometimes sweet, sometimes savoury, always delicious, vegan brunch!! I’m talking Huevos…
READ: 26 Vegan Mother's Day Brunch Recipes

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25 Taco Toppings for Your Next Taco Bar

On nights when I have a bunch of odds and ends in the fridge – minced cilantro, sliced chiles, a container of cooked black beans – I warm a stack of tortillas and set out a taco bar for dinner. It’s a long way from traditional Mexican food, of...

Roasted Cauliflower Tacos

When I opened Julia Turshen’s new cookbook Simply Julia, I landed on a photo of these roasted cauliflower tacos. My first thought? “I want to eat that.” After trying them, I think it’s safe to say that you’ll want to eat these cauliflower...

Avocado Sauce

This avocado sauce is the perfect topping for these roasted cauliflower tacos. Or any tacos, for that matter. It’s smooth, rich, and creamy, with a punch of bright flavor from lime. You only need 5 ingredients to make it, and it comes together in less than 5...

Simple Vegan Udon Soup (gluten free option)

This simple Vegan Udon Soup recipe is an easy base recipe to make your own with a flavorful kombu-shiitake and leek stock, crunchy vegetables, and thick, chewy udon noodles. There’s nothing like tucking into a piping hot bowl of homemade udon noodle soup. With...

Crush the Cravings: 9 Ideas to Help You Beat Cravings for Non-Vegan and Junk Foods

Despite all your good intentions you may still find yourself craving junk or animal-based foods. Many people try to go vegan give up and go back to eating meat, and it is not because they no longer feel compassion towards animals or don’t care about their health...

Stovetop Popcorn

What’s a good movie night without a bowl of freshly popped popcorn?! With the Oscars coming up this weekend, I thought I’d share a recipe for the stovetop popcorn that Jack and I love to make at home. Heads up – this stuff is seriously addictive....

Vegan Garlic Seared Scallops

1.6KsharesVegan scallops are here and OMG are you going to love them!! The key to making vegan scallops at home is to use king oyster mushrooms. King oysters mushrooms have thick stems that can be sliced into rounds that just look like scallops. And when cooked up with garlic, vegan butter, and white wine (or veggie broth), they become so much like scallops it’s actually kind of shocking. The texture is PERFECT, and the flavour? Creamy, garlicky, buttery, slightly nutty, and all-around amazing. Vegan Garlic Seared Scallops are perfect for a fancy snack or an appetizer, but they also make a lovely light meal when paired with pasta or potatoes, and some veg.
Oh, and check this out: Vegan Garlic Seared Scallops’ total prep time is just 5 minutes, total cook time is only 8 minutes and the total recipe list is just 9 ingredients long. Add these numbers up and what do you get? Simple deliciousness. Much like the recipes in my new cookbook, Fast Easy Cheap Vegan, where all the recipes are 30 minutes or less, 10 ingredients or less, and $10 or less – this Vegan Garlic Seared Scallops recipe also shows how simple and mouth-watering vegan cooking can be!

And yes, after posting Vegan Lobster, Easy Vegan Crab Cakes, and my Jackfruit Salad Sandwich – you may have noticed a theme developing here. I promise, I am not changing the name of my blog to “Ocean-Friendly Meal Ideas by Sam”, but I’m determined to show everyone that eating our oceans is not sustainable. And not necessary, considering all the delicious vegan options! Vegan Garlic Seared Scallops for the win! 🙂
How to make Vegan Garlic Seared Scallops:

To make vegan garlic seared scallops, you need king oyster mushrooms. King oyster mushrooms have a thick white stem and small brown cap. Don’t confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way.
You can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters).

Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this vegan garlic seared scallops dish (they just won’t look much like scallops).

Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side.

When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

Serve vegan garlic seared scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans.
Bon appetegan!
Sam Turnbull.

Vegan Garlic Seared Scallops

Creamy, garlicky, buttery, slightly nutty, and all-around amazing! Just 13 minutes to make and just 9 ingredients! Perfect for an appetizer, or as a main with served with pasta or potatoes and a veg.

Prep Time5 minsCook Time8 minsTotal Time13 mins

Course: Main Course, Side DishCuisine: American
Servings: 4
Calories: 105kcal
Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients1 – 2 tablespoons olive oil200 g king oyster mushrooms, sliced into 1″ thick rounds (see step 1)1 tablespoon vegan butter4 cloves garlic, minced or pressed¼ cup vegetable broth or dry white wine¼ teaspoon salt¼ teaspoon black pepper2 tablespoons chopped parsley, for garnish (optional)lemon wedges, for garnish (optional)US Customary – Metric
InstructionsYou can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters). Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this dish (they just won’t look much like scallops).Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side. When When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

NotesMushrooms: king oyster mushrooms have a thick white stem and small brown cap. Don’t confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way. 
Serving: serve scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans. 
Oil-free: for oil-free, simply do a broth sauté and then whisk in a bit of nutritional yeast to substitute the butter. 
NutritionServing: 1serving (recipe makes 4 servings) | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg

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13 Complete and Nearly Complete Protein Sources for Vegans

Vegans may need to pay closer attention to the types of protein sources they get because most plant-based foods are incomplete proteins. Plant-based foods aren’t necessarily low in protein only because they aren’t complete proteins. Plants provide plenty...
26 Vegan Mother's Day Brunch Recipes

26 Vegan Mother's Day Brunch Recipes

26 Vegan Mother's Day Brunch Recipes
Mother’s Day is just around the corner and I thought I would lend a hand to anyone still wondering what to do by giving them 26 Vegan Mother’s Day Brunch Recipes!!  What better way to celebrate the Mom in your life than with a sometimes sweet, sometimes savoury, always delicious, vegan brunch!! I’m talking Huevos…
READ: 26 Vegan Mother's Day Brunch Recipes

25 Taco Toppings for Your Next Taco Bar

25 Taco Toppings for Your Next Taco Bar

On nights when I have a bunch of odds and ends in the fridge – minced cilantro, sliced chiles, a container of cooked black beans – I warm a stack of tortillas and set out a taco bar for dinner. It’s a long way from traditional Mexican food, of...

Ad for SanAntonioEats.com with pics of vegan dishes
26 Vegan Mother's Day Brunch Recipes

26 Vegan Mother's Day Brunch Recipes

26 Vegan Mother's Day Brunch Recipes
Mother’s Day is just around the corner and I thought I would lend a hand to anyone still wondering what to do by giving them 26 Vegan Mother’s Day Brunch Recipes!!  What better way to celebrate the Mom in your life than with a sometimes sweet, sometimes savoury, always delicious, vegan brunch!! I’m talking Huevos…
READ: 26 Vegan Mother's Day Brunch Recipes

25 Taco Toppings for Your Next Taco Bar

25 Taco Toppings for Your Next Taco Bar

On nights when I have a bunch of odds and ends in the fridge – minced cilantro, sliced chiles, a container of cooked black beans – I warm a stack of tortillas and set out a taco bar for dinner. It’s a long way from traditional Mexican food, of...

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

When I opened Julia Turshen’s new cookbook Simply Julia, I landed on a photo of these roasted cauliflower tacos. My first thought? “I want to eat that.” After trying them, I think it’s safe to say that you’ll want to eat these cauliflower...

Avocado Sauce

Avocado Sauce

This avocado sauce is the perfect topping for these roasted cauliflower tacos. Or any tacos, for that matter. It’s smooth, rich, and creamy, with a punch of bright flavor from lime. You only need 5 ingredients to make it, and it comes together in less than 5...

Simple Vegan Udon Soup (gluten free option)

Simple Vegan Udon Soup (gluten free option)

This simple Vegan Udon Soup recipe is an easy base recipe to make your own with a flavorful kombu-shiitake and leek stock, crunchy vegetables, and thick, chewy udon noodles. There’s nothing like tucking into a piping hot bowl of homemade udon noodle soup. With...

Stovetop Popcorn

Stovetop Popcorn

What’s a good movie night without a bowl of freshly popped popcorn?! With the Oscars coming up this weekend, I thought I’d share a recipe for the stovetop popcorn that Jack and I love to make at home. Heads up – this stuff is seriously addictive....

Vegan Garlic Seared Scallops

Vegan Garlic Seared Scallops

1.6KsharesVegan scallops are here and OMG are you going to love them!! The key to making vegan scallops at home is to use king oyster mushrooms. King oysters mushrooms have thick stems that can be sliced into rounds that just look like scallops. And when cooked up with garlic, vegan butter, and white wine (or veggie broth), they become so much like scallops it’s actually kind of shocking. The texture is PERFECT, and the flavour? Creamy, garlicky, buttery, slightly nutty, and all-around amazing. Vegan Garlic Seared Scallops are perfect for a fancy snack or an appetizer, but they also make a lovely light meal when paired with pasta or potatoes, and some veg.
Oh, and check this out: Vegan Garlic Seared Scallops’ total prep time is just 5 minutes, total cook time is only 8 minutes and the total recipe list is just 9 ingredients long. Add these numbers up and what do you get? Simple deliciousness. Much like the recipes in my new cookbook, Fast Easy Cheap Vegan, where all the recipes are 30 minutes or less, 10 ingredients or less, and $10 or less – this Vegan Garlic Seared Scallops recipe also shows how simple and mouth-watering vegan cooking can be!

And yes, after posting Vegan Lobster, Easy Vegan Crab Cakes, and my Jackfruit Salad Sandwich – you may have noticed a theme developing here. I promise, I am not changing the name of my blog to “Ocean-Friendly Meal Ideas by Sam”, but I’m determined to show everyone that eating our oceans is not sustainable. And not necessary, considering all the delicious vegan options! Vegan Garlic Seared Scallops for the win! 🙂
How to make Vegan Garlic Seared Scallops:

To make vegan garlic seared scallops, you need king oyster mushrooms. King oyster mushrooms have a thick white stem and small brown cap. Don’t confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way.
You can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters).

Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this vegan garlic seared scallops dish (they just won’t look much like scallops).

Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side.

When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

Serve vegan garlic seared scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans.
Bon appetegan!
Sam Turnbull.

Vegan Garlic Seared Scallops

Creamy, garlicky, buttery, slightly nutty, and all-around amazing! Just 13 minutes to make and just 9 ingredients! Perfect for an appetizer, or as a main with served with pasta or potatoes and a veg.

Prep Time5 minsCook Time8 minsTotal Time13 mins

Course: Main Course, Side DishCuisine: American
Servings: 4
Calories: 105kcal
Author: Sam Turnbull • It Doesn’t Taste Like Chicken

Ingredients1 – 2 tablespoons olive oil200 g king oyster mushrooms, sliced into 1″ thick rounds (see step 1)1 tablespoon vegan butter4 cloves garlic, minced or pressed¼ cup vegetable broth or dry white wine¼ teaspoon salt¼ teaspoon black pepper2 tablespoons chopped parsley, for garnish (optional)lemon wedges, for garnish (optional)US Customary – Metric
InstructionsYou can use baby king oyster mushrooms or large king oysters, they will just make for smaller or larger scallops. (In this recipe I used baby king oysters). Slice the mushroom stems into 1 inch thick rounds. You can either save the mushroom caps for another recipe or use them in this dish (they just won’t look much like scallops).Heat the olive oil in a skillet or frying pan over medium heat. When hot, add the mushroom rounds in a single layer. Cook 2-4 minutes until golden brown on the bottom, then flip and brown on the other side. When When the mushrooms are golden on both sides, push them to the side of the pan. Melt the vegan butter in the pan and then add the garlic. Sauté the garlic for about 1 minute until fragrant and it just begins to brown. Add the vegetable broth or wine, salt, pepper. Stir to incorporate the mushrooms into the sauce. Garnish with parsley and wedges of lemon if desired. Serve hot.

NotesMushrooms: king oyster mushrooms have a thick white stem and small brown cap. Don’t confuse them with oyster mushrooms that are thin, layered, and grey. Only king oyster mushrooms will work for the scallop look, but any mushroom would be delicious prepared in this way. 
Serving: serve scallops with something starchy such as pasta, rice, mashed potatoes, and a veg such as broccoli, roasted eggplant, or garlic green beans. 
Oil-free: for oil-free, simply do a broth sauté and then whisk in a bit of nutritional yeast to substitute the butter. 
NutritionServing: 1serving (recipe makes 4 servings) | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 237mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg

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13 Complete and Nearly Complete Protein Sources for Vegans

13 Complete and Nearly Complete Protein Sources for Vegans

Vegans may need to pay closer attention to the types of protein sources they get because most plant-based foods are incomplete proteins. Plant-based foods aren’t necessarily low in protein only because they aren’t complete proteins. Plants provide plenty...