MENUS “Scallop” Cioppino with Saffron Toasts

“Scallop” Cioppino with Saffron Toasts

Ingredients

  1. 6 oz king oyster mushrooms
  2. 1 celery stalk
  3. 1 onion
  4. 5 garlic cloves
  5. Fresh parsley
  6. 1 can garbanzo beans
  7. 1 can diced tomatoes
  8. 1 bouillon cube
  9. 1 tsp Old Bay Seasoning
  10. 1 lemon
  11. ½ tsp saffron spice
  12. 3 tbsp Follow Your Heart Vegenaise®
  13. 1 tbsp vegan butter
  14. 1 piece ciabatta
  15. 1 tbsp olive oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Soy, Wheat

Summary

  • Servings: 2
  • Prep & Cook Time: 35 minutes

Nutrition

  • Calories: 740
  • Fat: 35
  • Carbohydrates: 88
  • Protein: 24

Saffron is a special spice, with floral and citrus hints and a bold golden color. It’s actually the crimson stigmas, or threads, in the center of a crocus flower. Cut the king oyster mushrooms into scallop sized pieces, about 2 inch thick rounds. You’ll want to get a great sear, so dry them off a bit after soaking to tenderize the stems.

Instructions

1. PREP THE “SCALLOPS”
Medium 7ae9 vegan scallopcioppino step 1

Trim the ends off the king oyster mushrooms and cut the stalks into 1 inch thick rounds. Place into a bowl and cover with hot tap water.

2. READY THE VEGGIES
Medium 4526 vegan scallopcioppino step 2

Trim the end off of the celery and thinly slice on the diagonal. Peel and chop the onion. Peel and thinly slice 4 cloves of garlic for the cioppino and mince 1 clove for the aioli. Finely chop the parsley leaves. Drain and rinse the garbanzo beans.

3. START THE CIOPPINO
Medium d680 vegan scallopcioppino step 3

Place a large pot over medium-high heat with 1 tbsp olive oil. Add the celery and onion and cook, stirring frequently, until softened, about 5 minutes. Add the sliced garlic and cook for 30 seconds. Add ½ of the diced tomatoes, garbanzo beans, 1½ cups water, ½ of the bouillon cube, and Old Bay Seasoning. Reduce heat to low and simmer until it’s time to plate, about 15 to 18 minutes.

4. MAKE THE AIOLI
Medium 2e6c vegan scallopcioppino step 4

Halve the lemon and add 1 tsp of juice to a small bowl. Add the saffron spice, Vegenaise®, minced garlic, and a pinch of salt. Stir saffron aioli to combine.

5. SEAR THE “SCALLOPS”
Medium 34f2 vegan scallopcioppino step 5

Drain the mushrooms and pat dry with a paper towel. Sprinkle with salt and pepper. Place a large skillet over medium-high heat and add the vegan butter. Once melted, add the mushrooms and cook until browned on the bottom, about 3 to 4 minutes. Flip and cook until browned on the other side, another 2 to 3 minutes. Cover to keep warm.

6. TOAST THE BREAD AND SERVE
Medium 516f vegan scallopcioppino step 6

Turn the oven to broil on high. Halve the ciabatta and place in the oven until toasted, about 2 to 3 minutes. Spread with saffron aioli. Add half of the chopped parsley and remaining lemon juice to the cioppino and season with salt and pepper. Ladle the cioppino into shallow bowls and top with the “scallops.” Sprinkle with remaining parsley and serve with the saffron toasts. Enjoy!