Description
A quick and delicious vegan twist on the classic lobster roll, using hearts of palm to mimic the seafood texture, combined with a zesty, creamy dressing for a satisfying sandwich perfect for a light lunch or snack.
Ingredients
Dressing
- 2 tbsp vegan mayonnaise
- 2 tbsp plain vegan yogurt
- 1 1/2 tsp Dijon mustard
- 1-1 1/2 tsp vinegar-based hot sauce
- 1 tsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp salt
Salad
- 1 14 oz can of hearts of palm, roughly chopped
- 1/3 cup celery, finely diced
- 2 tbsp finely chopped scallions
- 2 tbsp finely chopped parsley
Assembly
- Hot dog buns for serving (vegan butter for toasting optional)
Instructions
- Prepare the dressing: In a medium bowl, whisk together vegan mayonnaise, plain vegan yogurt, Dijon mustard, vinegar-based hot sauce, lemon juice, paprika, and salt until the mixture is smooth and well combined.
- Prepare the hearts of palm mixture: Drain the liquid from the can of hearts of palm, then roughly chop the hearts of palm, varying sizes for texture that mimics lobster meat. Add the chopped hearts of palm, finely diced celery, chopped scallions, and chopped parsley to the bowl with the dressing. Toss everything together until all ingredients are evenly coated with the dressing.
- Toast the buns: Lightly butter the hot dog buns using vegan butter and toast them until golden brown for added flavor and texture.
- Assemble the rolls: Spoon the prepared hearts of palm mixture into the toasted buns, filling them generously.
- Serve: Serve immediately and enjoy the fresh, tangy, and creamy vegan lobster rolls.
Notes
- For extra flavor, add a pinch of celery seed or Old Bay seasoning to the dressing mixture.
- Vegan mayonnaise and yogurt should be plant-based, such as soy or coconut milk varieties.
- You can customize the heat level by adjusting the amount of hot sauce to taste.
- Use gluten-free buns if gluten sensitivity is a concern.
- Hearts of palm texture is key—mixing chop sizes enhances the lobster-like experience.
