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Vegan King Oyster Mushroom Scallops with Parsnips Three Ways
SUPPER IN THE SUBURBS15Ingredients
60Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 king oyster mushrooms (stems only)
- 250 mL water (freshly boiled)
- 1 1/2 tsp. white miso paste
- 1 Tbsp. fish sauce (vegetarian, alternatively use 1 tbsp tamari and a splash of lemon juice)
- 1 1/2 tsp. light soy sauce
- 1 tsp. dried seaweed (flakes)
- 4 parsnips
- 2 cloves garlic (one kept whole, one minced)
- 250 mL single cream (non-dairy, e.g. Oatly or Elmlee Plant Based)
- 100 grams non dairy butter
- 3 tsp. olive oil
- 1 bunch kale
- salt
- pepper
- vegan Parmesan (optional)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1000mg42% |
| Potassium1090mg31% |
| Protein8g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber9g36% |
| Sugars6g |
| Vitamin A380% |
| Vitamin C260% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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