Vegan “Clam” Sauce with Linguine

Vegan “Clam” Sauce with Linguine

In order to keep my little “C-Free” Food theme going this week, I figured I’d add this little creation to the recipe list. Have you missed that juicy clam sauce with linguine dish you used to eat before transitioning? Ok well me neither. I don’t miss the “clams” but I do miss that light and simple pasta dish with a seafood touch to it.

This recipe has a much lighter version of that “seafood” aroma. It doesn’t smell like that “seafood” from the sea but it gives you that same feeling and it made my belly happy! Remember I don’t want the dish to “taste” like fish, I just want you to get the same vibe from it. Yah dig?


To begin, add your linguine to a large pot of  boiling water. Cook accordingly to the package instructions. Drain and rinse once cooked.

If needed, remove the centers {I saved these from the insides of my vegan “Calamari” rings} from the sliced hearts of palm.

Next, add one tablespoon of olive oil with chopped red onion and minced garlic to a skillet over medium heat. Let it cook about 3 minutes until the onions become translucent in color and your garlic is fragrant.

Now, Add the heart of palm “center” pieces to the skillet, let it absorb the onion, garlic and parsley flavors. Let it cook about 8 minutes on a low simmer.

Next, add in the white grape juice. Let it reduce by ⅓-½ of the liquid you started with.

Then, add in the old bay seasoning. Mix well to combine.

Now, add in the vegan butter. Mix it until it’s completely melted and mixed into the “clam” sauce.

Finally, mix in the olive oil. Season with sea salt and ground black pepper to taste. Divide amongst your serving bowls and  serve with lemon wedges for a garnish. Squeeze the fresh lemon juice over the pasta. Enjoy!


Print Recipe
Vegan “Clam” Sauce with Linguine
A lighter, cruelty-free version of that “seafood” clam sauce with linguine.
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. To begin, add your linguine to a large pot of boiling water. Cook accordingly to the package instructions. Drain and rinse once cooked.
  2. If needed, remove the centers {I saved these from the insides of my vegan “Calamari” rings} from the sliced hearts of palm.
  3. Next, add one tablespoon of olive oil with chopped red onion and minced garlic to a skillet over medium heat. Let it cook about 3 minutes until the onions become translucent in color and your garlic is fragrant.
  4. Now, Add the heart of palm “center” pieces to the skillet, let it absorb the onion, garlic and parsley flavors. Let it cook about 8 minutes on a low simmer.
  5. Next, add in the white grape juice. Let it reduce by ⅓-½ of the liquid you started with.
  6. Then, add in the old bay seasoning. Mix well to combine.
  7. Now, add in the vegan butter. Mix it until it’s completely melted and mixed into the “clam” sauce.
  8. Finally, mix in the olive oil. Season with sea salt and ground black pepper to taste. Divide amongst your serving bowls and serve with lemon Wedges for a garnish. Squeeze the fresh lemon juice over the pasta.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Vegan Jackfruit “Crab” Cakes If you’re looking for the a unique and cruelty-free Vegan option for a crab cake, this is the recipe you need to try. Some people get intimidated by j...
Vegan Chickpea Omelette Since going vegan I would be lying if I said I didn’t miss having breakfast omelettes. I do not miss the “taste” of eggs. I much rather live without e...
Vegan Eggplant Spinach Stacks & Cashew Cheese Sauce This dish was somewhat requested by Hubbz. He brought home some Organic eggplant cutlets & said, “You could make something with this for us.” So I...
Vegan Christmas Strata-Casserole This year was the start of many holiday family traditions for my boys and I. I wanted to create new or adapt my old recipes to our taste now. I came u...

Related Posts

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Spicy Tempeh Crumbles & Black Bean Taco Bowls

Some days are just so crazy but then again lately it seems like everyday is crazy hectic. Maybe that’s because my innocent little baby is tearing his three year birthday in a few months so he’s a curious and destructive Toddler. I can’t take my […]

Vegan Sweet & Sour Chickpeas with Veggies

Vegan Sweet & Sour Chickpeas with Veggies

One of my Hubbz favorite Chinese takeout meals is sweet and sour chicken. I on the other hand am tired of ordering takeout because I can only get the same shit all the time— Tofu and Broccoli. Don’t get me wrong I love it, but […]




x Shield Logo
This Site Is Protected By
The Shield →