Tag Archives: vegan oysters

Oysters Mockafeller

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This recipe is a playful twist on the classic oysters Rockafeller. Like it’s non-vegan counterpart, this is a showstopping dish. So if you want to impress your guests with your Iron Chef-like skills, this would be great as an appetizer.

Ingredients:
For the Mock Oysters:
See Pan Fried Oysters recipe. Do not prepare the sauce; just the mock oysters.

For the spinach filling:
3/4 cup spinach
1 small white onion
2 cloves garlic, minced
2 tbsp vegan butter
Salt and pepper to taste
1 ounce of vegan pernod or sambuca
Pinch of cloves
Punch of cayenne

For the breadcrumbs:
3/4 cup bread crumbs
1 tbsp vegan butter
1 clove of garlic, minced

Special equipment:
Food processor
12 Won ton spoons

Directions:

To Prepare The Mock Oysters:
See Pan Fried Mock Oysters Recipe. Prepare mock oysters, but not the sauce.

To Prepare the Breadcrumbs:
1) Heat a frying pan over medium heat. Add the garlic and cook for 2 or 3 minutes, being careful not to brown the garlic.

2) Add the breadcrumbs and toss with a wooden spoon.

To Prepare the Spinach Filling:
1) Heat a frying pan to medium heat. Add the vegan butter and onions. Sweat the onions for 4 or 5 minutes, until the onions are translucent.

2) Add the spinach, cloves, cayenne and garlic. Cook til the garlic is fragrant, being careful not to brown the garlic.

3) Add the vegan pernod.

4) Add half the breadcrumbs to the spinach mixture. Mix well.

To assemble the oysters mockafeller:
1) Place each pan fried oyster in a won ton spoon.

2) Top each mock oyster with the spinach filling.

3) Top with the garlic breadcrumbs

4) Broil in the oven for 2 or 3 minutes, til the breadcrumbs are golden brown.

5) Serve oysters mockafeller on a bed of rock salt and garnish with fresh lemon. Enjoy!

Pan Fried Vegan Oysters with Chili Lime Pomegranate Molasses

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Pan fried mock oysters on a bed of arugula

Any foodie knows that good seafood never tastes fishy, but tastes of the sea. So it only makes sense that a vegan oyster would taste like the ocean. Dulse powder and nori seaweed impart a natural, clean, nautical flavor to these tasty vegan oysters.

The mock oysters are pan fried to create a crispy outside, which gives tremendous mouth feel. The chili lime pomegranate molasses is tangy, sweet, and spicy. This dish is well balanced, and has the same flavor profile as a pan fried oyster. Try it for your next dinner party!

Editor’s Note: This recipe can also be used to create Oysters Mockafeller.

Ingredients:

For the mock oysters:
1 tsp miso
1 tsp dulse powder
3/4 cup medium organic tofu
1 clove garlic
1 sheet nori/seaweed
1/4 tsp of agar agar

Vegetable oil for frying and dressing the won ton spoons
Breadcrumbs for breading, about a cup

For the sauce:
2 tbsp pomegranate molasses
1 tbsp agave nectar (you could use any vegan syrup Ie. Brown rice syrup, maple syrup)
Juice of half a lime
1/4 tsp cayenne pepper

For garnish:
Lemon wedges
Arugula, basil or any other gorgeous, tender greens that you fancy

Special equipment:
Food Processor
12 Won Ton Spoons

Directions:

To make the chili lime pomegranate molasses:

1) Mix the pomegranate molasses, agave, lime and cayenne pepper in a squeeze bottle or bowl.

2) Shake or mix with a spoon. Set aside til it’s time to plate the mock oysters.

To make the mock oysters:

1) Place miso, dulse powder, organic tofu, garlic, agar agar and nori in a food processor. Blend until well pureed.

2) Quickly spray each  won ton spoon with vegetable oil. Drop a spoonful of the mock oyster mixture into the won ton spoons.

3) Fill a large frying pan with a few centimeters of water (make sure the water isn’t too deep or your wont ton spoons will be under water!) This forms a sort of bain marie, or water bath.

4) Place the won ton spoons in the water, and bring to a boil. Cover with a lid and cook for 3 or 4 minutes, or until the tofu has set.

5) Remove the spoons from water and place in freezer to set up and cool (about 15 minutes)

6) When the tofu is set, fill a bowl with breadcrumbs. Slide each mock oyster out on the spoon into the breadcrumbs. Gently bread the mock oysters.

7) Heat a heavy bottomed frying pan over medium heat and add enough vegetable oil to coat the bottom of the pan.

8) Fry the mock oysters for 2 to 3 minutes on each side, til golden.

9) Place the cooked mock oysters on a paper towel when they are done.

10) Drizzle the serving plate with the chili lime pomegranate molasses, place a small bed of greens on the plate, and gently nest each mock oyster on the greens. Garnish with a lemon wedge.

Editor’s Note: This recipe was awarded Best Use of Tofu in the 2011 Vegan Mofo Mofie awards!