This incredible vegan “lobster” Fra Diavolo is one of the best tomato based pastas, ever! If you have never had Fra Diavolo, it means “among the devil” and it is nice and spicy. A really good amount of red pepper in this tangy, sweet tomato sauce is what gives it that spice. Traditionally, Fra Diavolo is served with seafood. So, I opted for a lobster dupe. Tender hearts of palm are sautéed in vegan butter, garlic, lemon juice and old bay. Let me tell you, pasta with this sauce and the hearts of palm is one of the best things I have put in my mouth!
What You Need For This Vegan Fra Diavolo:
- Hearts of Palm: I like to cut them irregularly so they look like lobster pieces.
- Vegan Butter, Garlic, Old Bay and Lemon Juice: To make these hearts of palm pieces turn into a succulent “lobster”.
- Shallot and Olive Oil: You can use sweet onion too.
- Red Pepper Flakes: To give this sauce the nice spiciness.
- White Wine and Veggie Broth: You can also use all wine or all broth if you prefer.
- Crushed Tomatoes and Tomato Paste: I just used canned tomatoes.
- Parsley and Oregano: I use dried oregano and fresh parsley.
- Pasta: Obviously! I used spaghetti.
This incredible vegan “lobster” Fra Diavolo is super easy to make and pretty fast too! I like to cook the pasta, then drain it and use the same pot for the sauce. Once the sauce is simmering, I let it simmer on low. Then make the hearts of palm in a separate skillet. Add the pasta and hearts of palm all to the pot with the sauce and toss to combine. Serve with crusty bread if you want, but either way, it is so darn good!
Why Should You Make This Vegan “Lobster” Pasta?
- This spicy pasta sauce is so easy, but so dang good.
- Cost effective, but pretty fancy.
- The pasta with the sauce on its own is incredible.
- But, the hearts of palm “lobster” is next level!
- One bite of pasta, and “lobster” will shake you to your core.
Incredible Vegan “Lobster” Fra Diavolo
Ingredients
- 16 Ounces Pasta, gluten-free or regular
- 1 Tablespoon Olive oil
- 1 Large Shallot, diced
- 5 Cloves Garlic, chopped
- 2 teaspoons Red pepper flakes
- 1 teaspoon Oregano, dried
- 1/4 Cup Tomato paste
- 1/2 Cup Vegetable broth
- 1/2 Cup White wine, vegan(or more broth)
- 1 Can(15oz) Crushed tomatoes
- 1/3 Cup Fresh Parsley, chopped
- Salt and Pepper to taste
Hearts of Palm "Lobster"
- 2 Jars(14 oz each, 28 oz total) Hearts of palm in brine, drained and sliced
- 1/4 Cup Vegan butter, I used Country crock plant butter
- 4 Cloves Garlic, chopped
- 1 Tablespoon Lemon juice
- 2 teaspoons Old bay seasoning
Instructions
- Cook the pasta according to package directions. Drain when al dente. Then I like to drizzle a little olive oil over the pasta and toss to coat, so it doesn't stick.
- Now, in the pot you cooked the pasta in, heat the olive oil on medium high.
- Add the shallot and garlic, sauté, reducing heat as needed for 1-2 minutes or until the shallot is translucent.
- Add the red pepper and oregano, then stir to combine and let sauté for another minute.
- Then add the tomato paste and stir to combine.
- Pour in the broth and wine. Then let simmer for 2-3 minutes to let the wine reduce slightly.
- Pour in the crushed tomatoes and a pinch of salt. Stir to combine and bring to a simmer.
- Reduce heat to low, cover and let the sauce simmer while you make the hearts of palm.
- In a separate non-stick skillet, heat the vegan butter on medium high.
- Once the butter has melted, add the garlic and hearts of palm.
- Sauté, reducing heat as needed, until the hearts of palm start to brown. About 3-5 minutes.
- Pour in the lemon juice and toss.
- Then sprinkle the old bay over the hearts of palm and continue to sauté for 3-5 minutes or until the hearts of palm are golden brown and tender. Turn the heat off.
- Now, taste the sauce and adjust the seasonings adding more salt and pepper if needed.
- Add the pasta to the pot with the sauce, and toss to coat the pasta in the sauce and cook for another 1-2 minutes or until the pasta has heated back up.
- Pour the hearts of palm and fresh parsley into the pot with the pasta. Then toss everything to fully combine.
- Serve immediately!
Video
Nutrition
This was really good! It was a bit too spicy for my husband so next time I will probably cut back on the red pepper flakes so that he can enjoy it with me
Wow! This was incredible! Very spicy and scrumptious. I halved the red peppers but it was still super diavalo for my taste, but it can be adjusted next time, and you know I will be making this again, FOR SURE. The hearts of palm had a fantastic consistency and, really, You don’t miss the lobster at all. The old bay takes it to a whole new level. For that sea food seasoning that I always loved. Since I developed a shellfish allergy later in life, I’ve missed the seafood stews and pastas and what not . Thank you so much!