This “seafood” sauce is by far the most decadent and expensive tasting sauce I’ve made thus far. This is great over pasta or with my vegan scallop recipe!
In a large pot of water, bring to a boil and cook your pasta according to package instructions. While your water is boiling/pasta is cooking, prep your veggies, herbs and spices. Heat 1 tsp of oil to a large pan on medium-high heat. Once hot, add the chopped up mushrooms and zucchini. The vegetables will start to release their liquids, cook veggies for about 4-5 minutes until most of the liquid has cooked off.
Add minced garlic and chopped parsley and stir into the veggies for 30 seconds- 1 minute and then add your nori sheet that you have torn into 4 separate pieces. Now you can go ahead and add your vegan butter and wine. Thoroughly mix everything together and allow to come to a simmer. It is going to really start smelling super flavorful and delicious. simmer together and mix occasionally for about 3 minutes. Now add red pepper flakes (if desired), salt and pepper (or to taste) and simmer for an additional 4-6 minutes, or until sauce has reduced. Add the lemon juice and cook for 1 last additional additional minute.
Before serving, remove the 4 torn nori sheet pieces and remove the pan from the heat. Pour sauce over linguine pasta or over vegan scallops. Enjoy!
Under 20 Minutes! Vegan Clam Sauce
Ingredients
- 1 Cup Mushrooms, chopped
- 1 Zucchini, chopped
- 1 tsp oil
- 2 cloves garlic, minced
- 1/4 Cup loosely packed parsley, roughly chopped
- 1 Nori Sheet torn into about 4 large pieces- keep them big enough so you can easily take them out of your cooking pan, we are just wanting our veggies to soak up the “fishy” flavor from the nori sheet
- 1/4 Cup Vegan butter
- 1/2 Cup Dry white wine
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/4 tsp pepper flakes omit if you don't like spice
- 2 tbsp fresh lemon juice or juice of 1/2 a lemon
Recommended
- 1 package Linguine Noodles
Instructions
- In a large pot of water, bring to a boil and cook your pasta according to package instructions
- On medium-high heat, add 1 tsp of oil to a large pan. Once hot, add the chopped up mushrooms and zucchini
- The vegetables will start to release their liquids, cook veggies for about 4-5 minutes until most of the liquid has cooked off
- Add minced garlic and chopped parsley and stir into the veggies for 30 seconds- 1 minute
- Add nori sheet (torn into 4 large pieces), vegan butter and wine. Mix everything together and allow to come to a simmer
- Add the vegan butter, olive oil and wine to the pan and let everything come to a simmer. Stir occasionally for about 2-3 minutes
- Add red pepper flakes (if desired), salt and pepper (or to taste) and simmer for 4-6 minutes, or until sauce has reduced
- Add the lemon juice and cook for 1 additional minute
- Remove the 4 torn pieces of your nori sheet and turn off heat from pan
- Pour sauce over linguine pasta. Enjoy!
