I bet you never thought you could create a vegan oyster?! Well, here’s the hot for food rendition of oysters rockefeller, complete with an edible shell and everything! The first time I had vegan oysters was at Crossroads in Los Angeles. Chef Tal Ronnen serves his in a steamed artichoke leaf. It’s cute, but not as easy to eat. And truthfully, I can’t find artichokes out here in Toronto in the dead of winter. So I made this flavorful, sesame cracker-like homemade shell that you’re going to love.
I decided to try glazing eggplant with miso paste for the oysters, and kept the rockefeller part of this whole recipe pretty authentic. The nori is what provides that seafood flavor, but it’s definitely not over powering.
Check out how to make this recipe in the video below and if you’re looking for the vegan calamari that’s right here.