Vegan Oysters Rockefeller

Vegan Oysters Rockefeller Recipe

By Hot For Food

🔪Prep Time: 40 minutes


vegan oyster shells

3 g or 4 sheets nori seaweed snacks (1 tbsp ground)

2 tbsp melted vegan butter

1 tbsp aquafaba (brine from a can of chickpeas)

2 tsp granulated sugar

1 tbsp sesame seeds

1/4 tsp garlic powder

1 tsp low-sodium soy sauce or tamari

1/4 C all-purpose flour

3 tbsp water + more if needed to thin out batter

coarse rock salt, for plating (optional)

spinach garlic crumb (makes about 1/2 cup)

2 C fresh spinach

1 tsp vegan butter

1/4 C panko bread crumbs

5 g or 6 sheets nori seaweed snacks (1 1/2 tbsp ground)

1 garlic clove, minced

1/4 tsp sea salt

1/8 tsp chili flakes

1/4 tsp lemon zest

miso-glazed vegan oyster

2 tbsp warm water

1 tsp white miso paste

1 Chinese eggplant (skin on), sliced into 1/4-inch rounds

1 tsp vegan butter


1To make the vegan oyster shells, preheat oven to 350°F.

2Break up the 10 nori seaweed snacks used for the topping and the shells, into small pieces. Place them into a coffee/spice grinder and grind until they’re a fine crumb. Dump out into a small bowl and set aside.

3In a medium bowl, whisk the aquafaba for 2 minutes until foamy. Add sugar, sesame seeds, garlic powder, 1 tablespoon of the ground nori, and soy sauce/tamari. Whisk together, while adding in the 2 tablespoons of melted butter.

4Fold in flour using a rubber spatula. Stir in 1 tablespoon of water at a time until the batter looks smooth. The batter shouldn’t be too thick and should slightly pull away from the sides of the bowl. Keep more water on hand in case the batter thickens up.

5Use a teaspoon to spoon 1 heaping teaspoon of batter onto a small parchment lined baking sheet. Use the back of the teaspoon to smooth out the batter and form a circle that is about 2 1/2-inches wide. Bake in batches of 3, because the shells will cool and harden quickly once out of the oven.

6Bake for 7 to 8 minutes until the edges are golden brown. Have a muffin tin on hand when take the shells out of the oven. This is for the oyster shells to cool and mold into a cup-like shape.

7As the shells cool slightly on the baking sheet, cut a small 3/4-inch slit from the outer edge towards the center of the shell.

8Use a small offset spatula to lift the shell from the baking sheet. Then using your hands (carefully, as it will still be hot), fold and slightly overlap one side of the slit over the other to form a curved oyster shell. Press this gently inside of a muffin cup tin to cool and set. Between baking batches of oyster shells, place the muffin tray in the fridge to cool quickly between batches.

9To make the garlic crumb topping, sauté spinach in a small non-stick pan on low to medium heat without oil, for about 2 minutes. Remove the spinach into a dish and set aside.

10In the same pan add vegan butter and spread it around as it melts. Then add garlic, panko, 1 1 /2 tablespoons of the ground nori, lemon zest, sea salt, and chili flakes. Toast this mixture for about 6 to 8 minutes until golden brown, stirring occasionally to prevent burning. Add the sautéed spinach back in and mix well to combine. Remove it from the hot pan into a separate bowl, and set aside.

11To make the miso-glazed vegan oysters, in a small bowl, whisk together warm water and white miso paste until smooth. Add 6 to 8 eggplant rounds and toss in the sauce to coat well.

12Heat a large non-stick pan over low to medium heat to melt 1 tablespoon of vegan butter. Swirl it around to evenly coat the bottom of the pan. Place eggplant rounds in the hot butter and fry for 2 to 3 minutes on each side until brown and caramelized. Set aside.

13For plating, you can place small piles of coarse rock salt for each oyster onto a serving dish. Place a miso-glazed eggplant into the shell, and top with a generous amount of the spinach garlic crumb topping. Place oysters on top of each pile of salt. Serve immediately.

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