Vegan Lobster Roll
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.
Kate Hackworthy | Veggie Desserts
Skillet or griddle pan
14oz (410g) of Hearts of Palm,
stalk of celery
chopped fresh chives
fresh lemon juice
Old Bay seasoning* see note
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.
Recipe adapted from Well+Good
Vegan Lobster Roll https://veggiedesserts.com/vegan-lobster-roll/ (C) Kate Hackworthy