Vegan \"Lobster\" Rolls recipe

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Ingredients

1 (14 ounce) can hearts of palm, drained and chopped
1 tablespoon avocado oil
1 teaspoon seafood seasoning (such as Old Bay®)
1 pinch salt and ground black pepper to taste
¼ cup vegan mayonnaise (such as Vegenaise®)
1 stalk celery, minced
½ shallot, minced
1 lemon, zested and juiced
2 teaspoons capers
½ teaspoon dried dill weed
½ teaspoon sesame seeds
2 sandwich rolls, split
2 teaspoons olive oil

Nutrition Info

712.5 calories
carbohydrate: 91 g
cholesterol: : -
fat: 34 g
fiber: 11.9 g
protein: 18 g
saturatedFat: 5.5 g
servingSize: -
sodium: 2156.9 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Pat hearts of palm dry. Toss with avocado oil and coat with seafood seasoning, season with salt and pepper. Transfer to a baking pan.

  3. Roast in the preheated oven for 20 minutes.

  4. Combine vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, sesame seeds, and salt in a large bowl. Add roasted hearts of palm and toss to coat.

  5. Brush the tops of the sandwich rolls with olive oil. Toast in a skillet over medium-high heat until lightly browned, about 1 minute. Add hearts of palm mixture evenly to each roll and serve.

Recipe Yield

2 rolls

Recipe Note

Vegan and vegetarian variation on the traditional New England lobster roll.

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