LET’S MAKE VEGAN SCALLOPS
You won’t believe it’s vegan! Unbelievably tasty homemade vegan scallops made with oyster mushrooms and mushroom-infused tofu cream. This very easy and gourmet dish is brought to you by today’s vegan chef Jonathan Ohayon, Founder of the F.A.K.E. movement and Co-founder of Arsayo, a vegan and ethical city backpack. Let’s see how this magnificent dish is made…
LET’S MEET OUR VEGAN SCALLOPS CHEF!
Jonathan created (with his Dad and Brother) Arsayo, a Vegan and ethical city backpack with a secure closure. They won several medals for the best invention in France and Europe and the medal of French ministry at the “Lepine” contest. He decided to create the F.A.K.E. Movement (Fashion for Animal Kingdom & Environment), a platform that promotes designers who create vegan fashion ethically made through different events such as pop up stores, screenings, museums, fashion shows & more… To educate people on the impact of the fashion industry on the environment, and the solutions you can find to be more sustainable in your brand. Besides all this work, Jonathan does activism every week for the animals such as Pig vigils, cubes of truth, etc…
SO, HOW DO YOU DO IT?
Oyster mushrooms are the star of the show for these vegan scallops. Paired with a mushroom tofu sauce and heaven awaits. This is one of those meals that can be plated to look totally fancy and gourmet, a great way to impress your pals. A great dish for those dinner parties. Your non-vegan friends or family will certainly be wide-eyed with every bite overflowing with the perfect flavors and textures.
Vegan Scallops with Mushroom Infused Tofu Cream
- 3 oyster mushrooms
- 2 chives
- 2 rosemary
- 2 cloves of garlic
- half of a tofu container
- Daikon sprout
- spices garlic powder, pepper, salt, thyme
- Mushroom infused tofu cream:
- -Cut the top of the mushrooms and put it for 5min in boiled water.
- -mix it with half of a tofu 1 spoon of olive oil, salt, pepper, garlic powder, and thyme.
- On a plate put one spoon of the cream and the daikon sprout on top.
- Oyster Mushroom:
- -Cut each Mushroom into 3 pieces.
- -cook each side for 3 minutes
- -add butter, rosemary, salt, pepper, thyme, garlic, and mix everything.
- Once ready, put the oyster Mushroom on top of the sprout and the chives on top 🙂
- et voila!
THANKS FOR JOINING US FOR LUNCH
Thank you so much for joining us for this incredible vegan scallop recipe. Johnathon made it looks so easy, but it actually is a simple dish to make so give it a shot. Take a photo of your finished dish and tag @JaneUnChainedNEWS on Instagram. If you want to cook up some other easy plant-based recipes be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from, Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.