This Vegan Lobster Roll has all the amazing flavors of the classic sandwich - but veganized! The toasted rolls are filled with a creamy dressing and chopped hearts of palm as the 'meat'. Delicious and ready in minutes.
If you've ever been to the coast of New England or Maritime Canada, you'll have encountered the famous Lobster Roll. Heck, even if you haven't been there you'll probably have heard of these classic sandwiches.
The creamy filling in a toasted roll (always cut at the top, not the side!) is a hugely popular East Coast food.
Think a buttered and grilled long roll filled with lobster in seasoned mayo.
But vegans don't have to go without. These sandwiches are super easy to veganize with... hearts of palm!
Be sure to also check out these amazing Vegan Fish and Seafood Recipes.
Hearts of Palm
You may have a can of hearts of palm in the cupboard and aren't too sure what to do with them.
Well, the round sticks of, you guessed it, the heart of the palm, are a vegetable that usually comes canned.
And, they make a perfect texture substitute for lobster because they're firm, but also tender.
What do hearts of palm taste like?
They're pretty mild - so they're the perfect vehicle for creamy lobster roll dressing!
Hearts of palm have a slight crunch and taste a little like artichoke hearts, with a subtle nuttiness. But hey, does it matter? We are about to slather them in a vegan mayo infused with Old Bay Seasoning, lemon juice and herbs! So, bring on the Lobster Rolls!
Hearts of palm - you'll find cans of these on most supermarket shelves (with the other veggies).
Vegan mayo - use your favorite (or make your own)
Old Bay Seasoning (you can buy it, make your own Old Bay Seasoning, or add ½ tsp smoked paprika, ¼ tsp mustard powder, pinch of cayenne, salt and pepper)
Long rolls split at the top (hot dog buns, New England rolls etc)
Smoked paprika (optional, but I like to garnish the vegan lobster rolls with a sprinkling of it for taste and that red color).
If you don't have hearts of palm, try cubes of extra firm tofu (raw or lightly pan-fried). Jackfruit or oyster mushrooms would be awesome too.
Substitute 2 tbsp chopped fresh dill for the parsley.
Try serving with potato chips or fries.
If you like things spicy, add a drizzle of sriracha sauce.
Don't skip toasting the roll. That's part of what makes this a Lobster Roll!
Add slices of red bell pepper if you want that red colour that's naturally in non-vegan lobster rolls.
Make it gluten-free by using gluten-free buns.
Make ahead & Storage
You can prep the lobster mixture ahead of time. Toast the rolls just before serving.
Keep the lobster mixture in the fridge for up to 3 days.
This recipe is not suitable for home freezing.
Sorry, but any old hot dog bun just won't do for vegan lobster rolls!
Well, sure they would in a pinch, but for the real deal you need one that's split at the top, not the side. For no real reason other than that's just how they are!
Ideally a nice, luxurious brioche New England-style hot dog but with a top split. That's what you want. But hey, if you use an everyday hot dog but I won't judge.
How to make vegan lobster rolls
This recipe is soooo easy! You can whip it up in just a few minutes. It's perfect for a cookout, tailgate, potluck - or just for lunch!
Scroll down for the full recipe.
- Chop the hearts of palm roughly into chunks.
- Add all the dressing ingredients to a bowl.
- Stir to combine.
4. Add the chopped hearts of palm.
5. Gently mix.
6. Butter the rolls, then toast on a griddle pan (or on the barbecue, or toast them in a toaster oven or grill).
7. Fill with the vegan lobster, top with extra chives and a little paprika. Enjoy!
These hearts of palm lobster rolls are delicious on their own, or serve them with these side dishes:
If you love this vegan lobster roll recipe, you'll also love my Vegan Smoked Salmon.
Get the recipe
Vegan Lobster Roll
- 2 cans 14oz (410g) of Hearts of Palm, drained
- 4 tbsp vegan mayonnaise
- 1 stalk of celery diced
- ¼ red onion diced
- 1 tbsp chopped fresh chives
- 2 tsp fresh lemon juice
- 1 tsp Old Bay seasoning* see note
- 4 long rolls split at the top
- Cut the hearts of palm into chunks. I like to angle the cuts, rather than cut them into rounds so there’s more texture, rather than uniform round slices.
- Mix dressing first. Add the mayo, celery, onion, chives, lemon juice and Old Bay seasoning to a bowl and mix well.
- Add the hearts of palm to the bowl of dressing and gently mix to combine.
- Heat a large skillet or griddle pan over medium heat. Spread the flat sides of the buns with the vegan butter, then fry the buttered sides until golden.
- Fill the rolls with the ‘lobster’ mixture and serve!
- You can prep the lobster mixture ahead of time. Keep in the fridge for up to 2 days.
- This recipe is not suitable for home freezing.
- Make it gluten-free by using gluten-free buns.
- If you don’t have hearts of palm, substitute cubes of extra firm tofu.
- You can make your own Old Bay Seasoning, leave it out, or else substitute it with ½ tsp smoked paprika, ¼ tsp mustard powder, pinch of cayenne, salt and pepper.