Vegan “Clam” Sauce with Linguine
A lighter, cruelty-free version of that “seafood” clam sauce with linguine.
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
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

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