VEGAN “SCALOP” PASTA🍝 by @vegan_newyorkers
Probably every “experienced” vegan has heard of amazing features of palm hearts – these guys tend to replicate seafood texture and taste!
Hearts of palm are used to make vegan replicas of lobster rolls, scallops, and fried calamari.
I got few cans of these magical plants and really wanted to try making fried “calamari” for 4th of July.
But… I totally forgot about them yesterday!😭
We got so much other amazing vegan food for us (thanks to my mom for bringing 2 dishes) that I didn’t even think about calamari… until today🤦🏼♀️
Well. So today… I decided to make something different (girls🤪).
I ended up making 2 dishes using 1 “base”😎.
✅I marinated 2 cans (14oz) of chopped palm hearts in Old Bay seasoning, lemon juice, minced garlic and some vegan mayo for few hours.
✅Then I divided those in 2 parts – one went to pasta, the other – to lobster roll.
Seafood & Mushroom Pasta:
🔘 4 serving sizes of pasta of your choice
🔘 1.5 cups of sliced mushrooms
🔘 1 cup of kale (optional)
🔘 1/4 of chopped onion
🔘 1 can of marinated hearts of palm (see instructions above)
🔘 1/2 pack of silken tofu (approx. 150 g)
🔘 2/3 cup of unsweetened non-dairy milk
🔘 3 tbsp of nutritional yeast
🔘 3 sheets of nori (dry seaweed for making sushi rolls)
🔘 pickle or pickled Jalapeños brine (approx. 2 tbsp)
🔘 salt & pepper to taste
Feel free to add more ingredients! Your taste is the king!
🍝 Cook pasta according to instructions on the package.
🍝 Mix all the sauce ingredients together in a food processor until nori is finely minced.
🍝 Fry onions, mushrooms, kale (add salt) + hearts of palm in a skillet until the liquid is evaporated and the sides of mushrooms and palm are getting golden.
🍝 Add pasta and sauce to the pan, mix well.
🍝 Give it a try, add more lemon juice, non-dairy milk and salt if needed.