A taste of “seafood” that’s gluten-free and dairy-free and easy to make! (The following amounts can be increased to your desired amount also.)
1 tbsp vegan or regular butter
8 medallions Hearts of Palm (rinsed if sliced from the can)
3 tbsp Vegetable Stock
1 tbsp Nutritional Yeast
1 tbsp Coconut Cream (NOT coconut milk – just the white topping of a can of coconut milk – there are also cans of just coconut cream)
1 tsp Old Bay Seasoning
Add 1 tbsp vegan butter to a hot skillet. Then add in the nutritional yeast, coconut cream, vegetable stock and Old Bay. Stir all the ingredients together.
Add in the Hearts of Palm medallions (“scallops”). Reduce heat and cover the skillet and let it steam for about 15 minutes. Flip the “scallops” halfway through, so the sauce is covering all sides. (If needed, add a little more vegetable stock to prevent sticking.)
Serve over or mixed with the pasta of your choice.