Learn how to make Vegan Scampi in Lemon Wine Sauce with fresh simple ingredients and hearts of palm instead of scallops! This recipe is elegant, full of flavor and a delicious plant-based meal!
VEGAN SCAMPI IN LEMON WINE SAUCE
I’m excited to share this really delicious recipe, Vegan Scampi in Lemon Wine Sauce from Jenn Sebestyen’s new cookbook, The Meatless Monday Family Cookbook! Jenn is the author of the blog, VeggieInspired. She shares all vegan recipes. This book is perfect for those looking to eat more plant-based meals and consume less meat or who are already vegan! It is a fully vegan cookbook.
I simply LOVED this recipe. I have never had hearts of palm before, gasp, and couldn’t believe how amazingly, delicious they were! They totally remind me of artichokes (which is my favorite) but more mild in flavor. The texture of them cooked and seared is divine. The pasta is cooked in a wine and lemon and garlic liquid and then topped with salty, perfectly seared hearts of palm instead of traditional scallops. It is simply delicious!
Not to mention, your house will smell AMAZING. I had left to pick up my daughter from school after making the recipe and when I returned, I was excited to smell the aromas my house was still filled with.
In this cookbook, you will find everything from tips on how to start cooking meatless to tools, ingredients and ways to get your children involved.
The chapters range from Hearty Soups, Satisfying Salads, Loaded Handhelds, Bountiful Bowls, Perfect Pasta, One Pot Wonders, Comforting Casseroles, Center Stage Vegetables, Breakfast for Dinner and Sauces and Staples. There is not dessert chapter in this book.
The recipes are vegan, wholesome, filling and perfect for lots of different taste buds in the family. There really is a large variety of recipes to choose from in this book!
Now, let’s get to this delicious vegan scampi recipe, shall we!
INGREDIENTS FOR VEGAN SCAMPI
- Hearts of palm
- Fresh garlic
- Fresh lemon
- Fresh parsley
- White wine
- Veggie broth
- linguine or pasta of choice
- red pepper flakes
- panko bread crumbs
HOW TO MAKE VEGAN SCAMPI
Bring a large pot of water to boil and add salt and the pasta. Cook according to the package directions.
Meanwhile, sear the hearts of palm on each side until browned.
Add the garlic and white wine and cook until the wine has reduced by half. Add the broth and lemon juice and cook for 5 minutes until it has reduced.
Pour the liquid over the cooked pasta and toss with the hearts of palm, red pepper flakes, parsley and top with the bread crumbs.
MORE VEGAN PASTA DINNERS
- Best Vegan Garlic Alfredo
- Vegan Pimento Cream Sauce
- Creamy Chili Sauce with Zucchini, Spinach & Pasta
- Vegan Cream Cheese Alfredo
- Easy Vegan Meatballs and Spaghetti
- Vegan Chickpea Tomato Ragu
- Vegan Stuffed Ricotta Shells
“Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.”
Vegan Scampi in Lemon Wine Sauce
- 3 tablespoons (45g) olive oil (SEE NOTE for oil-free)
- 1 jar (14.8oz, 420g) hearts of palm
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 8 oz (225g) linguine or pasta of choice (use GF if desired)
- 4 cloves garlic, minced
- 1/2 cup (120g) dry white wine (I used Pinot Grigio)
- juice of 1 lemon
- 1 cup (235g) low-sodium vegetable broth
- handful of fresh parsley, chopped
- pinch of crushed red pepper flakes (optional)
- 2 tablespoons panko bread crumbs (use GF if desired)
- 1 tablespoon nutritional yeast (optional)
- As indicated within the post, this recipe is not mine, but from The Meatless Monday Cookbook. Her recipe calls for oil, but since I try to avoid oil and know the majority of my readers also avoid oil, I have provided an oil-free option listed under NOTES at the bottom AND you will see in the directions what I did in place of the oil. If you do not avoid oil, then of course, follow the amounts she has listed and in the instructions.
- Fill a large pasta pot with water and bring to a boil.
- Meanwhile, carefully slice the hearts of palm crosswise into ½-inch (1 cm) slices.
- Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium-high heat. OIL-FREE OPTION: Since searing of the hearts of palm is important to the recipe, to make this without oil, I used my well seasoned cast iron skillet that I let preheat until hot. I did not need oil and as you can see in the photos, they seared beautifully. If you do NOT have a cast iron skillet or it is not well seasoned, you may need the oil or add a light amount of nonstick spray and gently wipe off the excess. You must use a nonstick pan for this option, or the hearts of palm will stick horribly and fall apart. I used a thin spatula to flip them over. Once the oil (if using) is hot, add the hearts of palm. Sprinkle with¼ teaspoon of salt and ⅛ teaspoon of pepper. NOTE: My hearts of palm were extremely salty already from the brine they were soaking in from the jar, so I just lightly sprinkled them with salt. Sear until gold brown, about 2 to 3 minutes. Gently flip each slice over. I used a thin metal spatula to flip mine carefully. Sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for another 2 to 3 minutes until golden brown. Transfer to a plate.
- Drop the pasta in the boiling water and cook according to package directions. Make sure to salt the pasta water well so that the pasta does not turn out bland.
- Meanwhile, heat the remaining 2 tablespoons (28 ml) of olive oil over medium heat. I simply used broth instead. Sauté the garlic for 1 to 2 minutes. Add the white wine and simmer for 3 to 4 minutes until the liquid reduces by about half. Add the lemon juice and vegetable broth and simmer for 5 minutes until reduced and glossy. PLEASE SEE NOTES AT BOTTOM for the oil-free sub I did here with the broth.
- Add the cooked pasta to the skillet and toss to combine. Add the seared hearts of palm to the skillet along with the parsley and crushed red pepper flakes.
- Stir together the panko bread crumbs and the nutritional yeast, if using. Sprinkle over the pasta and toss everything to combine.