Vegan Garlic Prawns
Elevate your plant-based dining experience with Vegan Garlic Prawns, a mouthwatering twist on the classic seafood favorite! This innovative recipe uses king oyster mushrooms, expertly scored and marinated to replicate the tender, juicy texture of prawns. Infused with bold flavors from garlic, smoked paprika, soy sauce, and nutritional yeast, these savory bites are pan-seared to golden perfection for a delectable, restaurant-quality finish. Ready in just 25 minutes, this quick yet impressive dish is perfect for weeknights or entertaining guests. Garnished with bright parsley and served alongside refreshing lemon wedges, these vegan “prawns” are as vibrant as they are satisfying. An irresistible addition to your plant-based repertoire, this recipe is ideal for vegan seafood lovers and anyone in search of healthy, flavor-packed alternatives.
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Recipe Information
Ingredients
- 300 grams King oyster mushrooms
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Lemon juice
- 1 tablespoon Nutritional yeast
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 4 pieces Lemon wedges
Instructions
Slice the king oyster mushrooms into rounds about 1/2 inch thick. Carefully score each round with a criss-cross pattern on both sides to help them absorb the flavors.
Mince the garlic cloves finely.
In a medium bowl, combine olive oil, minced garlic, lemon juice, nutritional yeast, soy sauce, smoked paprika, dried thyme, salt, and black pepper. Mix well to create a marinade.
Add the sliced mushrooms to the marinade, ensuring each piece is well-coated. Let them marinate for at least 10 minutes to absorb the flavors.
Heat a large non-stick pan over medium heat. Once the pan is hot, add the marinated mushrooms in a single layer. Avoid overcrowding the pan and cook them in batches if necessary.
Cook the mushrooms for about 4-5 minutes on each side, or until they are golden brown and have a slightly crisp edge.
Chop the fresh parsley finely.
Once cooked, transfer the mushrooms to a serving dish and sprinkle the chopped parsley over the top.
Serve immediately with lemon wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 8.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1563 mg | 33% | |
*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.
