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Vegan Lobster Roll

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This Vegan Lobster Roll is a 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 delivers bright flavor and satisfying texture without any seafood.

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 gently chop them into bite-sized pieces resembling lobster chunks.
  2. Place the chopped hearts of palm in 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 the mixture is evenly 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. Fill generously with the vegan lobster mixture and serve immediately.

Notes

  • Artichoke hearts can be used instead of hearts of palm for a slightly different texture.
  • 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 toast fresh buns before serving.

Nutrition

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