Vegan Oysters Rockefeller

Vegan Oysters Rockefeller 

Vegan oysters? Mind if I do! King trumpet aka king oyster mushrooms are my favorite ingredients to imitate seafood. Cooked in a savory seaweed broth, they can replace scallops, mussels, clams, oysters, lobster you name it! I adapted this idea from Crossroads Kitchen restaurant in LA. I’ve never been there but I was truly fascinated by the fact that they’ve created their epic seafood tower which includes these tasty delights and hey how cool is it to use the artichoke leaves as shells?!

Buttery and with the same slurp sensation that normal oysters have, these actually taste so incredibly good, you will be in oyster heaven. Vegan Oyster heaven. 

So all it took was looking up classic Rockefeller recipe and making it vegan but equally decadent. Probably the closest thing you can have to a real oyster! Especially if you top it with borage blossoms that smell and taste reminiscent of the fresh oyster! I grow some just for that, guilty!


Vegan Oysters Rockefeller
These vegan oysters Rockefeller are smooth, buttery and even crispy. This is better than good, it's just the savory treat every single human must experience!
  1. 4 oyster mushrooms
  2. About 20 artichoke leaves
For seafood flavored broth
  1. A chunk of kombu seaweed
  2. 2 sheets of nori
  3. 1 tbsp miso paste
  4. 2 tbsp nutritional yeast
  5. 1/2 tsp each powdered rosemary, thyme and
  6. 1/2 tbsp fennel powder
  7. 1 tsp old bay seasoning
For the filling
  1. 1 bunch spinach (can use some watercress in it too)
  2. 1 bunch green onions
  3. 3 cloves of garlic
  4. 1 stick (1/2 cup) vegan butter (Earth Balance or Miyoko's cultured butter would be best)
  5. 1/4 cup vegan parmesan (I use Follow Your Heart or my homemade cheeses)
  6. 1/2 cup bread crumbs
  7. 1/2 tsp fennel powder
  8. 1 tbsp Absinthe or anise flavored liquor of choice (omit and use more fennel powder if none)
  9. A drizzle of hot sauce (tabasco or one of your preference)
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  1. Put all ingredients for the stock together, add sliced mushrooms and pour enough water to cover. I kept seaweed on top this time so it's easy to remove when you are done
  2. Simmer thick slices of mushroom in a flavorful broth for 15-20 minutes. Start on high, when it hits simmer, turn it to med-low. Note that younger mushrooms are more tender and can be done quicker, tougher bigger ones take longer. Meanwhile preheat your oven to 450, blend the ingredients for the filling and pull some pretty leaves off of the artichokes. Always deal with artichokes in a bowl of cold lemon water so they don't darken. You can still cook the rest of them or freeze them. If you want to, you can add cooked pureed artichoke hearts to the filling.
  3. Arrange the most beautiful leaves on a baking sheet, top with slices of mushrooms, smother in buttery spinach mixture, top with more panko and vegan cheese, bake for 5-8 minutes just to brown the tops and melt the cheese. This is better than good, it's just the savory treat every single human must experience!
  1. Note: make sure to make extra spinach-garlic butter topping and use it for spreads, sauces, pastas, killer mashed taters and pretty much anything. It's amazing! You can add borage leaves in it too for an extra seafood'y twist. Wrap it up tightly with parchment paper, it keeps in the fridge for 3-5 days and then I'd say move it to the freezer to be safe.
Plant Based Cooks



Lisa Myaf

San Fransico native, Russian, vegan food master, artist, musician, singer, song writer,

Lisa Myaf is an epicurean. She has a Russian food blog. She and her partner in crime take great glee in veganizing anything, the more convoluted, difficult or obscure the better. They cook together often and share a passion for cooking. She loves progressive rock and pizza.

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