Best Vegan Scampi Recipe for a Delicious Plant-Based Meal

If you’ve been craving the rich, buttery taste of traditional scampi but want to keep things 100% plant-based, you’re in for a treat. This best vegan scampi recipe captures all the zesty, garlicky goodness you love, swapping out shrimp for tender king oyster mushrooms that mimic the perfect “bite” and texture.

Paired with a luscious lemon-garlic sauce and fresh herbs, this dish is elegant enough for guests yet simple enough for a weeknight dinner.

Whether you’re vegan, vegetarian, or just exploring more plant-forward meals, this recipe will quickly become a favorite. It’s packed with flavor, easy to prepare, and uses ingredients you probably already have in your kitchen.

Get ready to impress everyone at your table with a comforting, healthy, and utterly delicious vegan scampi!

Why You’ll Love This Recipe

This vegan scampi recipe is a fantastic way to enjoy a classic seafood-inspired dish without any animal products. The king oyster mushrooms are sliced and cooked to perfection, offering a meaty texture that absorbs the vibrant lemon and garlic sauce beautifully.

It’s a one-pan wonder that comes together quickly, making it ideal for busy weeknights or last-minute dinner parties. Plus, it’s gluten-free if you serve it over gluten-free pasta or zoodles, and customizable with your favorite herbs and spices.

The dish is light yet satisfying, perfect for anyone looking to eat more plant-based meals without sacrificing flavor.

Ingredients

• 2 large king oyster mushrooms, sliced into 1/2-inch thick strips
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or vegetable broth for no alcohol)
• 1 lemon, zest and juice
• 1/4 tsp red pepper flakes (optional, for a kick)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste
• 8 oz linguine or spaghetti (use gluten-free pasta if preferred)
• 2 tbsp vegan butter
• 1 tbsp nutritional yeast (optional, for a subtle cheesy flavor)

Equipment

• Large skillet or sauté pan
• Medium pot for boiling pasta
• Sharp knife
• Cutting board
• Zester or microplane
• Colander or strainer
• Tongs or pasta fork
• Measuring spoons and cups

Instructions

1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Slice the mushrooms: Clean the king oyster mushrooms with a damp cloth and slice lengthwise into strips resembling scallops or shrimp.
3. Cook the mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushroom slices in a single layer and cook without moving for 3-4 minutes to develop a golden crust. Flip and cook the other side for another 3 minutes. Remove mushrooms and set aside.
4. Sauté the garlic: Reduce heat to medium, add remaining 1 tablespoon olive oil to the skillet, then stir in the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant but not browned.
5. Deglaze the pan: Pour in the white wine (or vegetable broth) to deglaze, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 3-4 minutes.
6. Add lemon and butter: Stir in the lemon zest, lemon juice, and vegan butter until melted and combined. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach desired consistency.
7. Combine mushrooms and pasta: Return the cooked mushrooms to the skillet and toss gently to coat in the sauce. Add the cooked pasta and toss everything together over low heat to warm through.
8. Finish with herbs and seasoning: Sprinkle in the fresh parsley, nutritional yeast (if using), and season generously with salt and black pepper. Toss again and remove from heat.
9. Serve immediately: Plate the vegan scampi and garnish with extra parsley or lemon wedges if desired.

Tips & Variations

For best results, use fresh king oyster mushrooms as their texture best mimics the “scampi” feel. If you can’t find them, large portobello or cremini mushrooms can work in a pinch, though texture will be softer.

• Add a splash of vegan white wine: It really elevates the sauce with acidity and depth, but vegetable broth is a great substitute.
• Spice it up: A pinch of smoked paprika or a dash of cayenne can add a smoky heat dimension.
• Use zucchini noodles: For a low-carb or gluten-free option, serve the scampi over spiralized zucchini or other veggie noodles.
• Make it creamy: Stir in 1/4 cup of vegan cream cheese or coconut cream for a luscious, creamy scampi sauce.
• Fresh herbs: Basil or dill can be swapped with parsley for a different herbaceous note.

Nutrition Facts

Serving Suggestions

This vegan scampi pairs beautifully with a crisp green salad or steamed asparagus for a light, balanced meal. Crusty garlic bread or a warm baguette is perfect for sopping up the luscious lemon-garlic sauce.

For a heartier option, serve alongside roasted baby potatoes or creamy mashed cauliflower. And if you’re planning a multi-course dinner, consider starting with a comforting Clam Chowder San Francisco Recipe (veganized of course) and finish with a sweet treat like the Cinnamon Pecan Ice Cream Recipe.

Conclusion

This vegan scampi recipe is a delightful way to enjoy the flavors and textures of classic scampi without any animal products. The king oyster mushrooms bring a satisfyingly meaty feel, while the bright lemon and aromatic garlic sauce make every bite memorable.

It’s quick, easy, and perfect for anyone seeking a delicious plant-based meal.

Whether you’re new to vegan cooking or a seasoned pro, this dish offers a fresh take on a beloved classic. Don’t forget to experiment with the variations to make it your own, and check out other recipes like the creamy Classico Sun Dried Tomato Alfredo Sauce Recipe for more plant-based inspiration.

Happy cooking!

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