Vegan Baked Oysters

Vegan Baked Oysters

‘The voice if the sea, speaks to my soul’…

I serve this in the summer, instead of real Oysters as Mr B isn’t so fond of the real things having been spoiled by spending so much of his childhood eating seafood in his parent home town in Italy

I do in fact love oysters, but am happy to save my feasting for when I am by the sea

It is a nice meaty substitute with the faux breadcrumbs providing a nice contrast in texture

I like to serve this with a dry white wine, a New Zealand Sauvignon Blanc, works well and Kim Crawford is my favorite for choice

This is adapted from Fork and Beans.com, which has a whole faux seafood series

Ingredients

  • 1 shallot, minced
  • 1 large garlic clove, minced
  • 1 tbsp. coconut oil
  • 1 cup mushrooms, chopped
  • 1 tbsp. white wine (optional)
  • 1 lemon wedge
  • 2 tbsp. fresh parsley
  • 2 tbsp. almond meal, or gluten free panko if you have a nut allergy
  • Salt and pepper to taste

Method

  • Preheat your oven to 350f/250c
  • On a medium heat, sauté the shallots and garlic with the coconut oil
  • Add the mushrooms, white wine, stir until the liquid absorbs
  • Squeeze in the lemon juice, sprinkle the parsley and stir in the almond meal until well combined
  • Season well with salt and pepper
  • If you are baking in the shells, place a heaping tablespoon of the filling into each shell, top with extra almond meal and bake in the oven for 10-12 minutes until the tops are slightly brown
  • If you are placing these in spoons for serving, place into an oven safe dish, sprinkle extra almond meal and bake for 10-12 minutes until slightly browned. Take out of oven and once slightly cooled, place in spoons and serve
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