Vegan Scampi in Lemon Garlic White Wine Sauce
Hearts of palm are the perfect stand-in for scallops, as they have a similar look when sliced and a briny quality reminiscent of seafood.
Ingredients
- 3 tbsp olive oil divided
- 1 (14.8 ounce) jar hearts of palm
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 8 oz linguine pasta
- 4 clove minced garlic
- 1/2 cup dry white wine
- 1 lemon juiced
- 1 cup vegetable broth
- 1/2 cup chopped, fresh parsley
- 1/8 teaspoon crushed red pepper flakes
- 2 tbsp panko breadcrumbs
- 1 tbsp nutritional yeast
Nutrition
4 servingsInstructions (click to mark complete)
Fill a large pot with water and bring to a boil
Fill a large pot with water and bring to a boil. Add pasta to pot and cook according to package directions. Drain and set aside.
Slice hearts of palm crosswise into ½-inch slices
Slice hearts of palm crosswise into ½-inch slices. In a large skillet over medium-high heat, warm oil. Add hearts of palm and sprinkle with of salt and of pepper. Sear for about, until golden brown. Gently flip each slice over. Sprinkle with remaining of salt and of pepper. Sear for another until golden brown. Transfer to a plate.
In the same skillet over medium heat, warm remaining of oil
In the same skillet over medium heat, warm remaining of oil. Sauté garlic for, then add white wine and simmer for until liquid reduces by half. Add lemon juice and vegetable broth and simmer 5 more minutes until reduced and glossy. Add cooked pasta, seared hearts of palm, parsley, and crushed red pepper flakes and toss to combine.
In a small bowl, combine panko breadcrumbs and nutritional yeast
In a small bowl, combine panko breadcrumbs and nutritional yeast. Sprinkle over pasta and toss everything to combine. Serve hot.
Original source: https://vegnews.com/recipes/vegan-scampi-in-lem...