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Vegan Lobster Roll

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The Vegan Lobster Roll is a refreshing plant-based twist on the classic seaside sandwich made with tender hearts of palm in a creamy, tangy dressing. Served in a toasted bun with fresh herbs and crisp lettuce, it’s light, flavorful, and perfect for summer meals.

Ingredients

  • 2 cups hearts of palm, drained and chopped
  • 1/3 cup vegan mayonnaise
  • 1/4 cup celery, finely diced
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons vegan butter
  • 4 hot dog buns or split-top buns
  • 4 lettuce leaves

Instructions

  1. Drain the hearts of palm and chop them into small pieces resembling lobster chunks.
  2. Place the chopped hearts of palm into a mixing bowl.
  3. Add vegan mayonnaise, diced celery, lemon juice, dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper.
  4. Stir gently until everything is evenly combined and coated.
  5. Fold in the chopped dill and chives.
  6. Taste and adjust seasoning if needed.
  7. Heat a skillet over medium heat and lightly spread vegan butter on the outside of the buns.
  8. Toast the buns in the skillet until golden and slightly crisp.
  9. Place lettuce leaves inside each toasted bun.
  10. Spoon the vegan lobster mixture generously into the buns and serve immediately.

Notes

  • Chopped artichoke hearts can be used instead of hearts of palm.
  • Add diced avocado for extra creaminess.
  • Finely chopped pickles or capers add a briny flavor.
  • A pinch of smoked paprika can add a subtle smoky taste.
  • Store the filling in an airtight container in the refrigerator for up to 3 days and assemble sandwiches just before serving.

Nutrition

Find it online: https://thefamilycooking.com/vegan-lobster-roll-2/