Vegan Seafood Scampi
Vegan "seafood" scampi, made with shiitake mushrooms, heart of palm, chickpeas, tomatoes, and fresh parsley tossed in a white wine and vegan butter scampi sauce, served over orzo. And yes, it tastes like seafood! The trick? It's all in the seasoning and sauce!
Ingredients
- 1 12 oz package of orzo I used Delallo's gluten free orzo
- Water for orzo see packaging for directions
- 2 tbsp vegan butter I used Miyoko's salted vegan butter
- salt to taste
FOR SEAFOOD SCAMPI
- 2 tbsp vegan butter I used Miyoko's salted vegan butter
- 2 tbsp olive oil
- 1 tbsp miso paste I used white miso paste, but any will work
- 1/2 cup dry white wine I used Sauvignon Blanc, but any dry white wine will work
- 2 shallots, thinly sliced
- 4 cloves of garlic, chopped small
- 1 tbsp capers, cut super small
- 5 oz shiitake mushrooms, sliced
- 1 can of heart of palm, sliced into smaller pieces
- 1 can of chickpeas, drained and rinsed
- 1 tbsp nori flakes
- 1 cup water
- 1 large tomato, diced
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
- salt and pepper to taste
Instructions
COOK THE ORZO
- Begin by cooking your 12oz package of orzo. I personally used Dellallo's Gluten Free Orzo. But any orzo will work!
- Follow instructions on packaging
- When cooking is complete, remove from heat. Add salt to taste and vegan butter. Stir until evenly coated
- Set aside
- **While orzo is cooking, move ahead to next steps to use your time wisely.
PREP YOUR INGREDIENTS
- Slice shallots into thin slices, set aside
- Chop garlic into small pieces, set aside
- Chop capers into small pieces, set aside
- Slice shiitake mushrooms, set aside
- Open and drain can of heart of palm. Cut into smaller pieces. Set aside.
- Open chickpeas, drain and rinse. Set aside
- Dice tomato, set aside
- Chop fresh parsley, set aside
COOK THE "SEAFOOD" SCAMPI"
- Start by combining olive oil and sliced shallots in a non-stick skillet
- Cook over medium heat for about 5 minutes, or until shallots begin to become translucent and start to brown.
- Add shiitake mushrooms and cook for another 5 minutes
- Add garlic and capers. Cook for another 5 minutes
- Add heart of palm and chickpeas. Cook for another 2 minutes
- Add nori flakes, miso, vegan butter, water and white wine
- Cook and stir for another 2 minutes
- Add tomatoes, lemon juice, and parsley. Cook one more minute and remove from heat
TIME TO PLATE!
- Place "seafood" scampi in serving bowl (serves 6)
- Place orzo in each serving bowl over top
- Serve and enjoy!
IF YOU PREPARE IN ADVANCE FOR MEAL PREP
- This recipe is great for preparing in advance for a gathering or meal prep!
- Make sure you store orzo and "seafood" scampi in separate containers! That way your orzo will not get soggy
- Toss your orzo in a touch of olive oil before storing to help it not clump together
- You can refrigerate this recipe for around 5 days or store it in the freezer for at least a month