Vegan Scampi in Lemon Garlic White Wine Sauce

Alison Bickel

Vegan Scampi in Lemon Garlic White Wine Sauce

Hearts of palm are the perfect stand-in for scallops. They have a similar look when sliced and a briny quality reminiscent of seafood.

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Serves: 4

Go elegant with this Italian-inspired recipe from The Meatless Monday Family Cookbook.  Avoiding alcohol? Skip the white wine and use the same amount of vegetable broth with 2 tablespoons of white wine vinegar for an alternative. 

What you need:

3 tablespoons olive oil, divided
1 (14.8 ounce) jar hearts of palm
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
8 ounces linguine noodles
4 cloves garlic, minced
½ cup dry white wine
1 lemon, juiced
1 cup vegetable broth
½ cup fresh parsley, chopped
⅛ teaspoon crushed red pepper flakes
2 tablespoons panko breadcrumbs
1 tablespoon nutritional yeast

What you do:

  1. 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. 
  2. Slice hearts of palm crosswise into ½-inch slices. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add hearts of palm and sprinkle with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for about 3 minutes, until golden brown. Gently flip each slice over. Sprinkle with remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for another 3 minutes until golden brown. Transfer to a plate. 
  3. In the same skillet over medium heat, warm remaining 2 tablespoons of oil. Sauté garlic for 2 minutes, then add white wine and simmer for 3 minutes until liquid reduces by half. Add lemon juice and vegetable broth and simmer for 5 more minutes until reduced and glossy. Add cooked pasta, seared hearts of palm, parsley, and crushed red pepper flakes and toss to combine. 
  4. In a small bowl, combine panko breadcrumbs and nutritional yeast. Sprinkle over pasta and toss everything to combine. Serve hot. 
For more vegan pasta, read:

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