Vegetarian Garlic Prawns
Dive into the irresistible flavors of **Vegetarian Garlic Prawns**, a plant-based twist on the seafood classic that’s both satisfying and packed with umami. King oyster mushrooms, expertly sliced into prawn-like shapes, serve as the star ingredient, mimicking the tender texture of prawns while soaking up the rich garlic-infused marinade of olive oil, soy sauce, and lemon juice. Sautéed to perfection and simmered with vegetable broth for unmatched depth of flavor, this recipe is brightened with fresh parsley and optional crushed red pepper flakes for a subtle kick. Ready in just 30 minutes, this vegan-friendly dish is perfect as a standalone entrée or paired with rice, pasta, or crusty bread for a complete meal. Perfect for garlic lovers seeking a meat-free delight, it’s the ultimate fusion of indulgence and healthy eating!
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Recipe Information
Ingredients
- 8 ounces King oyster mushrooms
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable broth or water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Clean the king oyster mushrooms and slice them into 'prawn-like' shapes: cut the mushrooms into discs about 1/2-inch thick and then slice around the edges to shape into pseudo prawn tails.
In a medium bowl, combine the sliced mushrooms, soy sauce, and 1 tablespoon of the olive oil. Toss until the mushrooms are well coated and allow them to marinate for 10 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
Add the marinated mushrooms to the skillet, increase the heat to medium-high, and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and slightly crispy.
Pour in the vegetable broth or water, lemon juice, salt, pepper, and optional crushed red pepper flakes. Stir well and let simmer for another 3-4 minutes, until most of the liquid is absorbed and the mushrooms are tender.
Remove from heat and stir in the chopped parsley.
Serve immediately, garnished with extra parsley if desired, alongside a bed of rice or pasta, or as part of a tapas spread.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 912 mg | 19% | |
*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.
