If you haven't discovered hearts of palm yet, you are in for a real treat! These unassuming little veggies, usually found canned, are a really amazing gluten-free alternative to seitan or other wheat or soy-based plant protein. In this recipe for carnitas the hearts of palm are hearty enough to stand up to being long-simmered in a marinade, and they magically take on a texture that's similar to pulled pork. They're tangy, saucy, "meaty," and so delicious!
Hearts of Palm Carnitas [Vegan]
- 1 14.5-ounce can of hearts of palm
- 1 cup veggie stock
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon olive oil
- 1 yellow onion, sliced into strips
- Drain and rinse the hearts of palm. Use your fingers to shred the hearts of palm into thin strips. I would sometimes use a small paring knife to cut the outer portion if it was too firm, but the inner portion should be very tender.
- Whisk together all of the other ingredients, excluding the hearts of palm, into a small bowl.
- Sauté the sliced onion in the olive oil over medium heat in a deep skillet until translucent. Stir in your hearts of palm shreds and then pour your marinade into the skillet.
- Allow the hearts of palm and onion to simmer in the skillet over medium heat until the marinade has been completely absorbed (20-25 minutes). Stir occasionally.
- Serve the carnitas in a warm tortilla with fresh avocado and tomato.
- Hearts of Palm