Valentine's Day Vegan Scallops with Nut-Free Alfredo Pasta

Vegan Scallops:

1. Begin by slicing your king oyster mushrooms into thick slices and scoring the top.
2. Add the sliced mushrooms to a bowl along with your seaweed sheets and cover with broth. Do not overfill, just about cover the tops. Let marinade for 30 minutes to overnight.
3. Set your oven to 400°F.
4. Next, add the marinated mushrooms to a hot cast iron pan (they will have absorbed liquid).
5. Sternly press out excess liquid and let it cook out. This can take around 5-7 minutes for the liquid to cook completely out.
6. Once the liquid has evaporated, flip the mushrooms to uncover a golden top!
7. Add your white wine (optional), salt, and pepper.
8. Place the cast iron pan in the oven for 5 minutes to roast.
9. Serve on top of your creamy pasta!

Nut Free Alfredo:

1. Begin by cooking pasta of choice according to package directions.
2. Add all Alfredo ingredients (silken tofu, nutritional yeast, miso paste, fresh lemon juice, garlic powder or fresh garlic, pasta water, salt, and pepper) to a high-powered blender and blend until smooth.
3. Once the sauce is blended and smooth, add 1 tsp vegan butter along with 1/4 cup yellow onion to a pan.
4. Once the onion is tender, add in your creamy sauce and oregano.
5. Top with your noodles and mix well.
6. Optionally, top with fresh parsley, lemon, and vegan parm.
7. Don’t forget your vegan scallops!