Vegan Seafood Pasta Recipe

Vegan Seafood Pasta Recipe

If you’re looking for a quick & easy 15-minute vegan seafood pasta recipe, you’ve come to the right place!

Recipe for Vegan Seafood Pasta

Recipe for Vegan Seafood Pasta

This vegan seafood pasta salad takes 15 minutes to throw together!

All you need to make this seafood pasta vegan is to cook king oyster mushrooms and heart of palms in vegan butter to resemble the look and texture of scallops and add kelp powder to create a delicious seafood flavour. You can use both king oyster mushrooms and hearts of palm OR you can use one or the other.

The pasta sauce is very easy to make using white wine, minced garlic, lemon, and pasta water. This white wine sauce pairs beautifully with the vegan scallops you’ll make with mushrooms and hearts of palm, bringing out the natural flavours of all the ingredients. Don’t want or have white wine? Use low-sodium vegetable broth instead!


How do you make vegan seafood? Instead of using scallops, we will be using king oyster mushrooms, hearts of palm and kelp powder and a few other ingredients to create vegan seafood for this pasta dish.


The recipe can be made gluten-free using gluten-free pasta.

How To Make Vegan Seafood Pasta

Ingredients

  • Pasta
  • Vegan Butter
  • King Oyster Mushrooms
  • Hearts of Palm
  • Kelp Powder
  • Garlic
  • Dry White Wine or Vegetable Broth
  • Lemon Juice

How To Make Seafood Pasta (Vegan)

Start making your pasta by taking a large pot, bringing plenty of water to a boil and cooking your pasta according to instructions. Reserve around 1/3 cup of pasta water before draining.

While pasta is cooking, prepare the vegan seafood (scallops) by slicing king oyster mushrooms and hearts of palm into scallop-like discs. Heat vegan butter in a large pan. Cook the vegan scallops until golden on each side. Optionally, add chopped oyster mushrooms or Shimeiji mushrooms for more texture. Lightly salt the mushrooms and add kelp powder for a seafood flavour. Set aside.

In the same pan, add more vegan butter, minced garlic, and crushed chili flakes (optional if you have it). Sauté until fragrant. Pour in white wine or vegetable broth and cook for a couple of minutes to create your pasta sauce.

Once pasta is done cooking, drain & add the cooked pasta to the pan along with lemon juice and 1/3 cup of reserved pasta water. Mix in nutritional yeast and return the vegan seafood (scallops) to the pan. Season with salt, pepper, and additional chili flakes to taste. Optionally, top with fresh parsley if you have it.

Vegan Seafood Pasta
Vegan Seafood Pasta

Vegan Seafood Pasta

A tasty vegan seafood pasta! This pasta recipe can be made in 15 mins using oyster mushrooms for vegans scallops (seafood) and garlic butter sauce!
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Vegan
Keyword: meal prep, pasta, seafood, vegan seafood
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 4
Calories: 348kcal

Equipment

  • 1 Pot for boiling pasta
  • 1 Knife
  • 1 Cutting Board
  • 1 Large Pan
  • 1 Spatula
  • Measuring cups & spoons
  • 1 Strainer

Ingredients

  • 4 servings Pasta spaghetti or pasta of choice
  • 4 King Oyster Mushrooms
  • 4 sticks Hearts of Palm canned
  • 5 tbsp Vegan Butter
  • 1 tsp Crushed Red Peppers optional
  • 6 cloves Garlic minced, around 2 tbsp
  • 1/4 tsp Kelp Powder optional but recommended
  • 150 g Oyster Mushrooms optional extra, or Shimeiji mushrooms
  • 1/4 cup Dry White Wine or low sodium vegetable broth
  • 1/4 cup Lemon Juice fresh
  • 2 tbsp Nutritional Yeast optional
  • Fresh Parsley chopped, optional

Instructions

  • Start making your pasta by taking a large pot, bringing plenty of water to a boil and cooking your pasta according to instructions. Reserve around 1/3 cup of pasta water before draining.
  • While pasta is cooking, prepare the vegan seafood (scallops) by slicing king oyster mushrooms and hearts of palm into scallop-like discs. Heat vegan butter in a large pan. Cook the vegan scallops until golden on each side. Optionally, add chopped oyster mushrooms or shimeji mushrooms for more texture. Lightly salt the mushrooms and add kelp powder for a seafood flavour. Set aside.
  • In the same pan, add more vegan butter, minced garlic, and crushed chili flakes (optional if you have it). Sauté until fragrant. Pour in white wine or vegetable broth and cook for a couple of minutes to create your pasta sauce.
  • Once pasta is done cooking, drain & add the cooked pasta to the pan along with lemon juice and 1/3 cup of reserved pasta water. Mix in nutritional yeast (optional) and return the vegan seafood (scallops) to the pan. Season with salt, pepper, and additional chili flakes to taste. Optionally, top with fresh parsley if you have it.

Video

Nutrition

Calories: 348kcal | Carbohydrates: 48g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 135mg | Potassium: 368mg | Fiber: 3g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

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