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vegan seafood miso scampi with orzo recipe

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course
Ingredients Method

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

Method
 

COOK THE ORZO
  1. Begin by cooking your 12oz package of orzo. I personally used Dellallo's Gluten Free Orzo. But any orzo will work!
    gluten free orzo
  2. Follow instructions on packaging
  3. When cooking is complete, remove from heat. Add salt to taste and vegan butter. Stir until evenly coated
  4. Set aside
    orzo fully cooked
  5. **While orzo is cooking, move ahead to next steps to use your time wisely.
PREP YOUR INGREDIENTS
  1. Slice shallots into thin slices, set aside
  2. Chop garlic into small pieces, set aside
  3. Chop capers into small pieces, set aside
    apers for vegan seafood miso scampi with orzo recipe
  4. Slice shiitake mushrooms, set aside
    sliced shiitake mushrooms
  5. Open and drain can of heart of palm. Cut into smaller pieces. Set aside.
  6. Open chickpeas, drain and rinse. Set aside
  7. Dice tomato, set aside
    tomatoes for vegan seafood miso scampi with orzo recipe
  8. Chop fresh parsley, set aside
    parsley chopped
COOK THE "SEAFOOD" SCAMPI"
  1. Start by combining olive oil and sliced shallots in a non-stick skillet
    shallots for vegan seafood miso scampi with orzo recipe
  2. Cook over medium heat for about 5 minutes, or until shallots begin to become translucent and start to brown.
    shallots cooked in olive oil
  3. Add shiitake mushrooms and cook for another 5 minutes
    adding mushrooms to skillet
  4. Add garlic and capers. Cook for another 5 minutes
  5. Add heart of palm and chickpeas. Cook for another 2 minutes
    adding heart of palm and chickpeas to skillet
  6. Add nori flakes, miso, vegan butter, water and white wine
  7. Cook and stir for another 2 minutes
    vegan seafood scampi cooking
  8. Add tomatoes, lemon juice, and parsley. Cook one more minute and remove from heat
    adding tomatoes to skillet
TIME TO PLATE!
  1. Place "seafood" scampi in serving bowl (serves 6)
    vegan seafood scampi in bowl
  2. Place orzo in each serving bowl over top
    vegan seafood miso scampi with orzo recipe
  3. Serve and enjoy!
    vegan seafood miso scampi with orzo recipe
IF YOU PREPARE IN ADVANCE FOR MEAL PREP
  1. This recipe is great for preparing in advance for a gathering or meal prep!
  2. Make sure you store orzo and "seafood" scampi in separate containers! That way your orzo will not get soggy
  3. Toss your orzo in a touch of olive oil before storing to help it not clump together
  4. You can refrigerate this recipe for around 5 days or store it in the freezer for at least a month