(ad) Vegan Scallops and Celeriac Purée
Did anyone say Vegan Scallops?? YES, I did! My friends at Nature's Charm recently sent me some vegan scallops made from mushrooms to try out and cook a recipe with. Even though I've never cooked with regular scallops I'm suuper happy with how this dish turned out, so if you're looking for something to impress your lover with on a romantic date or just a fun dinner that's different from what you usually have this one is a must try!
Ingredients: Celeriac purée:
300g unsweetened soy milk
30g vegan butter
salt to taste
1.5 tbsp vegan butter
3 cloves garlic
salt and pepper to taste Scallops:
2 tins Nature's Charm Vegan Scallops
approximately 2 tbsp vegan butter
Add celeriac and soy milk to a pot and boil until the celeriac is tender and quite a lot of the soy milk has steamed off. Add butter and use a stick blender ot blend until smooth. Add salt to taste. Add the broccolini whole to a pan with butter. Cook on medium to high heat until tender and lightly charred. Feel free to add more butter if needed, you want it to coat the broccolini well. Add garlic and cook for a few more minutes. Season with salt and pepper to taste. Drain the "scallops" and add to a pan with vegan butter. Cook over relatively high heat until they're golden brown, buttery and crispy. Add more butter if needed. Serve everything up with some fresh parsley and enjoy!