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Vegan Maine Lobster Rolls

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A plant-based twist on the classic New England favorite, using hearts of palm as a lobster substitute in a creamy dressing, served in toasted buns for a satisfying, vegan-friendly meal.

Ingredients

1 can hearts of palm, drained and chopped
1/2 cup vegan mayonnaise
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt, to taste
Black pepper, to taste
4 hot dog buns or sandwich rolls
2 tablespoons vegan butter
1/4 teaspoon paprika (optional, for garnish)
Lemon wedges (for serving)

Instructions

  1. Drain and rinse the hearts of palm. Chop them into bite-sized pieces to mimic the texture of lobster.
  2. In a mixing bowl, combine vegan mayonnaise, finely diced celery, red onion, chopped fresh dill, lemon juice, Old Bay seasoning, salt, and black pepper. Mix until well combined.
  3. Gently fold the chopped hearts of palm into the dressing mixture until all pieces are coated.
  4. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Brush the inside of each bun with vegan butter. Toast them in a skillet over medium heat until golden brown.
  6. Once toasted, spoon the chilled hearts of palm mixture into each bun.
  7. Garnish with a sprinkle of paprika and serve with lemon wedges on the side.

Notes

  • For a spicy kick, add hot sauce or diced jalapeños to the dressing.
  • Use gluten-free buns for a gluten-free version.
  • Try adding seaweed (nori or dulse flakes) for a more ‘seafood’ flavor.
  • Homemade vegan mayo can be used to control ingredients and flavor.
  • Serve with classic sides like coleslaw, chips, or a green salad.

Nutrition

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