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You’ve probably heard of making vegan crab cakes with hearts of palm, but what about a vegan lobster roll. It’s got a pretty similar flavor and texture, so why not. This vegan lobster roll recipe re-imagines the New England summertime favorite while maintaining traditional flavors and textures. It’s all about how you season it. Serve these at your next get-together to prove once again to your family that vegan food isn’t just salads and smoothies or just make one for yourself. This vegan lobster roll recipe is perfect for any occasion!

Hearts of Palm Lobster Rolls [Vegan]

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Calories

498

Serves

2

Cooking Time

15

What Ingredients Do You Need To Make Hearts of Palm Lobster Rolls [Vegan]

  • 2 1/2 tablespoons grapeseed or safflower oil
  • 1 14-ounce can hearts of palm (not packed with sugar), rough chopped to consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 1/4 cup vegan mayonnaise
  • 2 6-inch hoagie rolls
  • Vegan butter
  • Lemon wedges, to serve

How To Make Hearts of Palm Lobster Rolls [Vegan]

  1. Heat 2 tablespoons of the oil in large skillet over medium-high heat.  Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
  2. Heat 1/2 tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute.
  3. Remove from the heat and add the onion mixture to the hearts of palm. Mix well. Add the Old Bay seasoning, lemon juice, and mayo.
  4. Toast the hoagie rolls until gold brown, then butter the insides.
  5. Divide the hearts of palm mixture between both rolls. Serve warm with wedges of lemon.

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$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 498 | Carbs: 52 g | Fat: 27 g | Protein: 15 g | Sodium: 1378 mg | Sugar: 3 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Ayinde Howell

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Ayindè Howell is a restaurant-trained vegan chef of over 20 years and a lifelong vegan. He is the owner, executive chef, and lead innovator of the company iEatGrass. He was the Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to vegan macrobiotic, ayurvedic, raw, international street food, and New American.

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