Incredible Vegan "Lobster" Fra Diavolo

0 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.
1 Now, in the pot you cooked the pasta in, heat the olive oil on medium high. 
2 Add the shallot and garlic, sauté, reducing heat as needed for 1-2 minutes or until the shallot is translucent. 
3 Add the red pepper and oregano, then stir to combine and let sauté for another minute. 
4 Then add the tomato paste and stir to combine. 
5 Pour in the broth and wine. Then let simmer for 2-3 minutes to let the wine reduce slightly. 
6 Pour in the crushed tomatoes and a pinch of salt. Stir to combine and bring to a simmer. 
7 Reduce heat to low, cover and let the sauce simmer while you make the hearts of palm. 
8 In a separate non-stick skillet, heat the vegan butter on medium high. 
9 Once the butter has melted, add the garlic and hearts of palm. 
10 Sauté, reducing heat as needed, until the hearts of palm start to brown. About 3-5 minutes. 
11 Pour in the lemon juice and toss. 
12 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. 
13 Now, taste the sauce and adjust the seasonings adding more salt and pepper if needed. 
14 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.
15 Pour the hearts of palm and fresh parsley into the pot with the pasta. Then toss everything to fully combine. 
16 Serve immediately!