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This vegan scampi dish in lemon garlic white wine sauce is a really simple-to-make dish that tastes elegant. Hearts of palm are the perfect stand-in for scallops and are seared in a pan with olive oil. Hearts of palm have a similar look when sliced and a briny quality reminiscent of seafood—great for those with a shellfish allergy.
This recipe is from the cookbook The Meatless Monday Family Cookbook (affiliate link).
I was given The Meatless Monday Cookbook to try some of the recipes and for my honest review. The first thing that I noticed was the gorgeous full-page photos! There was a finished photo for most of the recipes and I had a hard time deciding what I wanted to try first!
Jenn Sebestyen is the author of The Meatless Monday Family Cookbook and the founder of the website Veggie Inspired. Check it out for some awesome plant-based recipes!
What I liked about The Meatless Monday Family Cookbook:
What I especially love about this cookbook is that is isn’t just a “recipe” book. The first chapter gives practical advice for starting your journey with plant-based eating. She thoroughly explains the purpose and history of Meatless Monday and then gives practical advice about how to start your own Meatless Monday. This advice is also very applicable to anyone wanting to start a plant-based diet.
The chapter further goes into details about pantry and kitchen tool essentials and about how to get your kids involved including practical advice if you have reluctant plant-eaters in your home.
This cookbook would make a great gift if you know someone curious about starting a plant-based diet or for anyone wanting to participate in Veganuary!
There is a chapter devoted to soups including a Creamy Vegetable Soup and a Tuscan White Bean Soup. There are also chapters focusing on salads, sandwiches, and bowls, and main courses. What was really exciting to me was the chapter dedicated to vegan breakfast. I think breakfast is one of the biggest struggles a new vegan faces. Would you like to try Banana Walnut Baked Oatmeal? Or Chickpea Scramble?
Vegan Scampi in Lemon Garlic White Wine Sauce:
Jenn was kind enough to let me try one of the recipes in her book The Meatless Monday Family Cookbook and post it on my blog for my readers to try and enjoy. I choose to make Vegan Scampi in Lemon Garlic White Wine Sauce.
This is an amazing recipe that really will bring you back to eating a fresh scallop pasta dish – only without the scallops or gritty texture that sometimes comes with them. Hearts of palm which are jarred in brine, lend a slightly salty briny taste and are sliced and seared in olive oil.
Tips and Tricks for making this recipe for Vegan Scampi:
- These are all the ingredients you will need for making this dish:
- Start by boiling water and cooking your pasta of choice according to package directions while you are preparing the rest of the dish. The timing should just about work out that the pasta has finished cooking about the same time the wine sauce is ready.
- The recipe suggests using linguini which is what I used when I prepared this dish. I think fettuccini would also work well – or even a thick spaghetti.
- The hearts of palm are a little more delicate that scallops are. After slicing, sear in a pan with olive oil and salt on one side and then carefully turn, one slice at a time so that they don’t fall apart.
- Make sure they get a nice brown crust before turning.
- Carefully remove the hearts of palm to another plate white preparing the white wine sauce.
- Use a good quality dry white wine like chardonnay or viognier.
- Don’t cheap out on the wine. It has definitely been my experience that the quality of the wine you choose will directly affect the flavor of the dish you are cooking. Plus, you are only using 1/2 cup of wine so you will have extra to drink. Choose a wine you are willing to drink!
- Not all wine is vegan! Some wine is processed using animal products. Barnivore.com is my go-to source to learn about vegan-compliant alcohol.
- If you are avoiding alcohol, as suggested in the cookbook, sub in the same amount of vegetable broth with two tablespoons of white wine vinegar. Will it taste the same? Probably not, but you are avoiding alcohol so it’s all good! It will still be delicious:)
For another delicious pasta recipe using white wine, try my Pasta with Pumpkin Walnut Sage Sauce.
Finishing the scampi pasta dish:
- After the wine and broth have simmered and reduced, toss in the cooked pasta along with panko bread crumbs and nutritional yeast.
- The recipe suggests using nutritional yeast as an option. I feel like it really adds to the complexity of flavor in this dish. You can sometimes find nutritional yeast in the “healthy foods” section of your grocery or with the specialty flours (such as gluten-free). I usually just order mine from Amazon. This one is my current favorite (affiliate link).
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The Recipe for Vegan Scampi in Lemon Garlic White Wine Sauce:
So let me be your BFF and tell you to go ahead and double this one! For my family, it made a generous three servings (the cookbook states four servings). I will just tell you though that it won’t be enough! I hope you enjoy the recipe, but don’t say good-bye! Sign-up here for recipe tips and kitchen wisdom. I also invite you to email me with any questions you have. When you become a part of the Veggie Fun Kitchen Community, you’ll learn to cook great tasting recipes the whole family will enjoy! (No spam here! I will never share your email, and you can unsubscribe whenever you want!)
Vegan Scampi in Lemon Garlic White Wine Sauce
- 3 Tablespoons Olive Oil divided
- 1 14.8 ounce hearts of palm jar
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 8 ounces linguine or pasta of choice (including gluten-free)
- 4 cloves garlic minced
- 1/2 cup white wine dry
- juice of 1 lemon
- 1 cup low-sodium vegetable broth
- Handful fresh parsley chopped
- 2 Tablespoons panko bread crumbs gluten-free if desired
- 1 Tablespoon nutritional yeast optional
- 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. Once the oil is hot, add the hearts of palm. Sprinkle with¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear until gold brown, about 2 to 3 minutes. Gently flip each slice over. Sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sear for another 2 to 3 minutes until golden brown. Transfer toa plate.
- Drop the pasta in the boiling water and cook according to package directions.
- Meanwhile, heat the remaining 2 tablespoons (28 ml) of olive oil over medium heat. 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.
- 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.