Have you ever thought about making vegan scallops? I made these delights with King Trumpet mushrooms that I found at the Pittsburgh Farmers’ Market. And since I discovered this quick, easy and delicious vegan meal, I have been making vegan scallops every week! Note: at my local market, they have King Trumpet mushrooms, but you can make these vegan scallops with King Oyster Mushrooms as well.

Here’s what I love about making vegan scallops:

• Cook time: It only takes about 5-7 minutes to cook the King Trumpet mushrooms.
• Texture: Chewy and moist, they really do remind me of scallops!

Preparation: I won’t even call this a recipe, since it’s a super simple dish.

1. Slice the King Trumpet mushrooms bottom to top into small discs. If the mushroom cap is extremely large, slice it in half to help with size consistency for cook time.
2. Sautee the mushrooms at low-medium heat for about 7 minutes with some olive oil, vegan butter, or other oil of your choice. I use basic salt and pepper to season. You can also add garlic or shallots if you wish. Top with fresh parsley and enjoy!

Chef’s note: I let the mushroom discs sit and cook for about 3-4 minutes. After that, I stir them a few times for 2-3 more minutes. When they’re a nice golden brown on the outside, they’re ready!

Variation: sometimes I’ll put some freshly shelled English peas into the pan for the last 2-3 minutes to add some extra protein.

These vegan scallops made from King Trumpet mushrooms are yummy, filling, and a quick vegan meal. Hope you love them as much as I do!

Rebecca Gilbert is the founder of Yummy Plants and the author of It’s Easy to Start Eating Vegan. She’s a former competitive figure skater whose switch to a vegan diet healed her chronic joint pain. Rebecca has been a featured speaker at events including the World VegFestival in San Francisco, Vegetarian Summerfest, the New York City Vegetarian Food Festival, and Paris Vegan Day. She has presented on live television and given corporate talks. Book Rebecca to speak at your organization.