How To Make: Vegan Creamy Sun-Dried Tomato Pasta With Pan-Seared Hearts of Palm "Scallops"

In this video we show you how to make Vegan Creamy Sun-Dried Tomato Pasta With Pan-Seared Hearts of Palm “Scallops”

Mir was craving scallops so we decided to make something new. It came out absolutely delicious! I hope you all enjoy it as much as we did. Let us know in the comments how yours came out!

THE RECIPE

For the pasta:
16oz Pasta
Keep water reserve from cooked pasta

For the creamy sun-dried tomato sauce:
8.5oz of sun-dried tomatoes in oil
2 tablespoons of the oil from the sun-dried tomatoes
6 teaspoons minced garlic
1 cup of unsweetened almond milk
1 cup of unsweetened coconut cream
1 and 1/2 cup Earth Grown Vegan Mozzarella Style Shreds (Found at Aldis) * Also used 365 Vegan Plant-Based Mozzarella Cheese Alternative*
1/4 cup vegan Go Veggie Vegan Mexican Blend
¼ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon paprika
1 tablespoon fresh basil

For the scallops:
2 cans Hearts of palm drained and rinsed
Olive oil
Vegan butter
Flour for dusting Hearts of palm
Old bay seasoning
Black pepper
Salt

Instructions:

1) Cook pasta according to instructions on the box. Drain the pasta liquid into a bowl and set aside.
2) Make the half and half mixture by combining 1 cup of unsweetened almond milk and 1 cup of coconut cream in a blender for 15 seconds. Set aside.
3) Drain an entire oil from the jar of sun-tomatoes into a bowl. Reserve the oil for the next step. Cut the sun-dried tomatoes to the size of your liking.
4) In a large pan, heat 2 tablespoons of oil from sun-tomatoes on medium heat. Let it warm up. Add the sun-dried tomatoes and cook them for 2 minutes.
5) Add 6 teaspoons of garlic to the mixture. Cook for an additional minute. Keep that wrist moving!
6) Add the half and half mixture to the pan.
7) Stir the mixture for 2 minutes, then allow it to come to a boil.
8) Add all of the cheeses.
9) Add ¼ cup of pasta water reserve to the sauce. Mix that uppppp!
10) Season with ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon paprika. If you like it spicy you can add more red pepper flakes. Stir it up.
11) Reduce the heat to low to allow the mixture to simmer.
12) Chop basil and add it to the sauce.
13) Check the consistency again. If the sauce is too thick you can add another ¼ cup of the pasta reserve to the sauce.
14) Add the pasta to the sauce and stir it up!
15) Strain and rinse hearts of palm.
16) Take a paper towel and blot dry.
17) Cut hearts of palm into round sections.
18) Sprinkle with flour and season with old bay seasoning, salt, and pepper.
19) Flip the scallops over and repeat step 18.
20) Heat 1 tablespoon of olive oil and 2 tablespoons of vegan butter in a non-stick skillet on medium-high heat.
21) Once the oil is warm place hearts of palm in the pan. DO NOT touch them for 3 minutes. I repeat do not touch them!
22) Flip them over and cook for an additional 2 minutes.

Add it all together, garnish with additional basil and or parsley and enjoy!

Thanks for watching our first video. If you liked our it don’t forget to give it a thumbs up and subscribe to our channel so that you never miss a recipe!

Sincerely,
From The Vegan Side With Love

Instagram: @FromTheVeganSideWithLove

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Music: Wallflowers – Bad Snacks
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"Scallops"
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Comments

Caila Barnes says:

Does the heart of palm taste like scallops though?

Cherhonda Jones says:

King and Queen👑This LOOKS AMAZING😋 I'm looking forward to making and trying this recipe🍲 My 1st time hearing of you and watching your video👀 New Subscriber💜

michael Williams says:

OMG. This is soooo restaurant worthy. I can’t believe I made it. Deliciousness. Certainly going to be in a rotation. I love it!

Brianna Harrington says:

This looks soooo good! 😋

NoirVeganista says:

Ouuu Chile im adding this to my list

Tina J. says:

Wowwww amazing! Thank you for sharing this recipe. I will be doing this ❤️❤️❤️

BROWNSUGABREE says:

Okay I’m looking forward to more videos

Stephy Cobrand says:

Saw you on Facebook!! I had to come see.

Eryn Shavon says:

Y’all I made this last night and wheeewww chile this was AMAZING ! My son even ate it !!!!! Thank u for sharing this !

Kristin Lee says:

Saw you post this in our facebook group a few weeks ago, saved the video and just finished making! It's sooooo good!! I I used two cups of unsweetened milk due to the fact that each time I've used coconut cream, the taste just didn't suite me. It still soooo good! Thanks a lot!!

Elena Gomez says:

Just made this & I feel the coconut cream made it kinda sweet smelling/tasting, I had to try to cut the sweetness with lime juice. Is there anything I can use to replace the coconut cream? Other than that it was delicious (:

Liquid Light says:

This was great! I didn't have any King oyster mushrooms so what I did was sauteed a mushroom medley with vegan Worcestershire sauce and salt. Instead of pasta I used spaghetti squash. Added some vegan parmesan and some sweet bell peppers. Then topped it off with Old Bay sauted white mushrooms.