Vegan Clams in Tomato Sauce
Dive into the bold and savory world of plant-based cooking with this delectable Vegan Clams in Tomato Sauce recipe. Oyster mushrooms, expertly prepared to mimic the tender texture of clams, are enveloped in a rich and aromatic tomato base seasoned with garlic, onion, white wine, and Mediterranean herbs like oregano and thyme. This dish offers a seafood-inspired experience without the seafood, delivering a heartwarming bowl of umami-rich flavors that's bursting with freshness thanks to a garnish of basil and zesty lemon wedges. Perfect as a standalone main course or served atop pasta or rice, this vegan twist on a coastal classic is sure to impress both vegans and seafood lovers alike. Ready in under an hour, it’s a delightful combination of simplicity and elegance that’s perfect for weeknight dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams large oyster mushrooms
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 120 milliliters white wine
- 100 milliliters water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 10 grams fresh basil leaves, chopped
- 1 lemon, wedges for serving
Instructions
Clean the oyster mushrooms by gently wiping them with a damp cloth to remove any dirt. Do not soak them in water.
Cut the larger oyster mushrooms into halves or quarters to mimic the size and shape of clams.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the oyster mushrooms to the skillet and cook for 5-7 minutes until they begin to brown and release their juices.
Stir in the crushed tomatoes, tomato paste, white wine, and water. Mix well to combine.
Season the sauce with dried oregano, dried thyme, sea salt, and black pepper.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Remove the skillet from heat and stir in the fresh chopped basil leaves.
Serve the 'clam' mixture hot, garnishing with additional basil if desired, along with lemon wedges on the side for squeezing over the dish.
Enjoy as a main dish or as a unique topping over pasta or rice.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 33.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4188 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
