Gluten-Free. INGREDIENTS: Soybean Protein, Soybean Oil, Modified Potato Starch, Sea Salt, Sugar, Curdlan Gum, Vegetarian Flavor (Yeast Extract, Maltodextrin, Soybean Protein Hydrolsate, Mushroom Extract, Sunflower Oil, Flavorings, White Pepper), B-Carotene, Oleoresin, Paprika. COOKING SUGGESTIONS FOR SKILLET: Sliced desired vegetables (celery or carrots) and vegan scallops into small pieces. Stir-fry seasonings (1/3T Soy paste, 2/5T vegan XO sauce and a pinch of salt) with water. Once the seasoning boils, include vegetables and vegan scallops into wok. Let it boil again and add 1/2T of cornstarch water to thicken. Serve hot and enjoy! FOR OVEN: Preheat the oven to 350F. Line the scallops side by side on a baking pan with a little oil. Bake in the oven for about 15 minutes to until slightly golden brown. Feel free to flip the scallops to bake the other side. Serve with sauce as desired and enjoy!
