Next-Level Vegan Lobster Roll Recipe
With many 5-star reviews, you can be sure these vegan lobster rolls are not only easy but super delicious! Made with heart of palm and a creamy mayo and veggie mixture, this vegan lobster roll recipe is a simple way to enjoy an East Coast classic at home. The "lobster" filling comes together quickly and is packed with meaty texture and classic flavors.
Servings: 4 sandwiches
Ingredients
- 2 14-oz cans heart of palm drained, 400 g cans
- ¼ cup salted vegan butter 56 g
- ¼ cup vegan mayo 60 g
- ¼ cup finely diced celery about ½ of a stalk
- 1 Tbsp finely chopped fresh chives
- 1 Tbsp finely chopped fresh dill
- 2 tsp Old Bay seasoning
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp finely chopped capers
- 4 split top buns
Instructions
- Prep: Roughly shred or shop the heart of palm into bite-sized chunks.
- Cook: Heat butter over medium/high in a large saute pan. Add the heart of palm and cook, trying not to disturb it much, until the bottom begins to turn golden and crispy. Flip the pieces over to allow other side to brown, then remove from heat. This should take 7 to 10 minutes.
- Sauce: In a large bowl stir together all remaining ingredients (except the buns). When heart of palm is done cooking, stir it into the sauce. From here, you can either serve warm or let it chill in the fridge.
- Buns: Toasting each side of the buns on the stove with a liberal pat of vegan butter until brown and crispy.
- Serve: Spoon vegan lobster into rolls and serve!
Video
Notes
Storage: Leftovers will keep in the fridge in an airtight container for up to 4 days, but they will start to get soggy after day 2. You can serve them cold, which makes them ideal for meal prepping!
Nutrition
Serving: 1lobster roll | Calories: 350kcal | Carbohydrates: 41.1g | Protein: 9g | Fat: 17.6g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 1222mg | Potassium: 227mg | Fiber: 3.9g | Sugar: 2.2g | Calcium: 136mg | Iron: 5mg
