Vegan Calamari Linguine

Total Time: 40 Minutes | Prep Time: 15 Minutes | Cook Time: 25 Minutes | Servings: 4

Ingredients
8 oz of chickpea linguine
4 heart of palm sticks (approximately 14 oz canned)
1 tbsp of nutritional yeast
1 tsp of old bay seasoning
1 tsp of onion powder
3 cloves of garlic
2 shallots
Sunflower oil

Directions
1. Boil a large pot of water and add in chickpea pasta.  Cook for approximately 15 minutes or until pasta is done to your liking.  Strain and set aside to cool.

2. While pasta is cooking, mince garlic and dice shallots.  Set aside.

3. Slice heart of palm sticks into approximately 1/2" pieces.  Using a paring knife, carefully cut a small circle in the center of each piece and remove the center using your fingers.  Note: Alternatively, you can also use the base of a frosting tip instead of a paring knife. 

4. Add heart of palm rounds to a boil and drizzle with a small amount of oil.  Sprinkle in nutritional yeast, old bay and onion powder.  Carefully toss so heart of palm is evenly coated.

5. Heat a large frying pan to medium high heat and add a small amount of oil to pan.  Carefully add heart of palm rounds to frying pan and cook for approximately 5 minutes per side, or until each side has browned.  Once cooked, remove from heat and set aside.

6. Add approximately 1/2 cup of sunflower oil to a pan and heat to medium heat.  Add in garlic and shallots.  Saute for approximately 10 minutes, or until garlic has browned. 

7. Add in cooked linguine and mix well.  Top with vegan calamari and remove from heat and let cool.

8. Serve and enjoy!