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Spanish Rice with Spring Vegetables and Vegan “Scallops”

Servings: 4 people

Ingredients

Vegan Scallops

  • 3-4 king trumpet mushrooms
  • 2 tbsp tamari
  • 1 tbsp sesame oil

Spanish Rice

  • 2 tbsp avocado oil
  • 1 cup brown rice
  • 5 cups veggie stock
  • 2 tomatoes
  • 1/2 white onion
  • 1/4 cup cilantro
  • 1 tsp cumin
  • 1/4 tsp sea salt
  • 1/4 cup shredded vegan cheese optional

Spring Vegetables

  • 1 tbsp avocado oil
  • 16 asparagus spears
  • 1-2 cup raw spinach
  • 1 cup peas
  • 2 tbsp avocado oil
  • 1 lemon, juice from
  • 1 lemon, zest from topping

Instructions

Vegan Scallops

  • Wash your mushroom and chop into 1 or 1.5 inches. Use a knife to score each side of the “scallop” then place into a marinade of the tamari and sesame oil. I use a reusable bag and place them in the fridge for about 20-30 minutes, but you can just let them marinate in a shallow bowl too. Marinate for at LEAST 15 minutes.
  • Heat avocado oil on a frying pan. Once hot, crank the heat up to high and sear each “scallop” for about a minute on each side or until golden brown.

Spanish Rice

  • In a blender add the veggie stock, tomatoes, onion, cilantro, cumin, sea salt, and vegan cheese (optional.) The mixture can remain a bit rough, it doesn’t need to be perfectly blended at all.
  • Heat avocado oil in a wide pan. While it’s heating, wash your rice well then add to the pan on a medium heat. Stir every minute or so until the rice turns a light golden brown.
  • Pour the blended mixture over the rice and cover. You will cook the rice as if you’re cooking regular rice, it will just take longer. Stir every so often, but for the most part you can let it heat on a medium-low heat.
  • Once the rice has soaked up all the liquid, check to make sure the rice is soft. If it’s still a bit chewy, add in water by the 1/2 cup until the rice is at the perfect consistency.

Spring Vegetables

  • Wash your veggies. Chop asparagus into 3-4 inches and pan fry with the peas in avocado oil. Stir every minute or so and cook until the veggies start to reach a golden brown color.
  • Mix in the spinach and lemon juice once the veggies are done cooking, cook for no more than a minute, then remove from heat.
  • Assemble four bowls! Add the Spanish rice to the bottom, top with the spring vegetables, and then the scallops. Add lemon zest to the top of each bowl and serve.
  • Alternatively, you can store each ingredient in separate containers OR in separate meal prep containers pre-portioned out in the fridge for up to a week.