LOW FAT VEGAN SWAP-OUTS:
* Swap olive oil & butter w/ either McDougall lemony corn butter, broth, white wine vinegar, water, etc
* Swap parmesan w/ simple nutritional yeast
ORIGINAL RECIPE:
1 tablespoon olive oil
½ medium (about 3 ounces) Vidalia onion, chopped
4 to 5 garlic cloves, sliced
1 can (14 ounces) hearts of palm
2 tablespoons vegan butter divided
8 ounces pasta of choice
2 medium lemons about 9 ounces
2 teaspoons vegan parmesan
Salt and pepper to taste