Vegan Scallops And Bacon Mini Sliders

When I used to eat seafood over three years ago, I especially loved shrimp and occasionally scallops. There were times that the scallops were too fishy or weird tasting but today I made a vegan version of a scallop using king oyster mushrooms, that is not fishy or strange tasting with a very similar texture. I have also made a faux tofu bacon. which in the non vegan world, works well together. Scallops and bacon.

I decided to make a small bun to house each scallop in order to make mini vegan scallop and bacon sliders.

The bread was made with bread flour, yeast, agave nectar and salt.

While that was baking I prepared the scallops with the king oyster mushrooms which I really have been experimenting with lately. They seem to be popping up in all of the grocery stores.

I decided to coat them in some precooked corn flour which I had left from making arepas, and before coating them in corn flour, I dipped them in a cornstarch and water paste.

I find that coconut oil gives them a buttery flavor so that is what I used to fry them.

To make the tofu bacon, I sliced firm tofu thinly, then marinated them in tamari, garlic powder, onion powder, maple syrup. liquid smoke salt and pepper. The key is to make sure it's salty enough because tofu doesn't absorb that easily. After marinating for at least half an hour, I added them to a pan and cooked out the liquid until the pieces were nice and brown.

I also caramelized some onions to add on top by sauteing them in a pan of olive oil than adding some balsamic and agave nectar and cooked it down.

The sliders were assembled starting with a vegan mayo which I made from silken tofu, olive oil ,dijon mustard, garlic powder onion powder, salt and pepper.

The tofu bacon was a very satisfying version of the real thing. The mushroom scallops could almost fool an average eater.