Why You’ll Love This Recipe

Plant-Based & Delicious – A cruelty-free alternative to the beloved seafood dish without compromising on taste.
Easy to Make – Simple ingredients and minimal prep time make this a quick meal.
Perfect for Summer – Light, refreshing, and ideal for warm-weather dining.
Customizable – You can tweak the flavors to match your preference.
Great for Everyone – Even non-vegans will love the taste and texture!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hearts of palm (or artichoke hearts)
Vegan mayonnaise
Dijon mustard
Lemon juice
Celery, diced
Red onion, finely chopped
Fresh dill
Old Bay seasoning
Garlic powder
Paprika
Salt and black pepper
Hot dog buns or split-top rolls
Vegan butter

Directions

Prepare the “Lobster” Mixture – Drain and rinse the hearts of palm (or artichoke hearts). Chop them into bite-sized pieces, resembling lobster chunks.
Mix the Dressing – In a bowl, combine vegan mayonnaise, Dijon mustard, lemon juice, diced celery, red onion, fresh dill, Old Bay seasoning, garlic powder, paprika, salt, and black pepper. Stir well.
Combine – Add the chopped hearts of palm to the dressing and gently fold until fully coated. Let the mixture sit for 10-15 minutes to absorb the flavors.
Toast the Buns – Spread vegan butter on the inside of the buns and toast them on a skillet until golden brown.
Assemble the Rolls – Spoon the “lobster” mixture into the toasted buns.
Serve & Enjoy – Garnish with extra dill or a squeeze of lemon and serve immediately.

Servings and Timing

Servings: 4 rolls
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Variations

Avocado Twist: Add mashed avocado for extra creaminess.
Spicy Kick: Mix in a dash of hot sauce or cayenne pepper.
Asian Fusion: Add a drizzle of sriracha mayo and chopped scallions.
Gluten-Free Option: Use gluten-free buns.
Extra Protein: Mix in crumbled tofu or chickpeas for more protein.

Storage/Reheating

Storage: Keep the “lobster” mixture in an airtight container in the fridge for up to 3 days.
Reheating: Best served cold, but if you prefer it warm, heat gently on the stovetop.
Make Ahead: You can prepare the filling a day in advance for better flavor.

FAQs

What can I use instead of hearts of palm?

Artichoke hearts, jackfruit, or tofu work well as substitutes.

Can I make this recipe soy-free?

Yes! Ensure that your vegan mayo is soy-free, and you’re good to go.

How do I make it taste more like seafood?

Adding a bit of nori flakes or kelp powder gives it a more authentic seafood flavor.

Can I use a different type of bread?

Absolutely! Brioche buns, hoagie rolls, or even lettuce wraps work.

Is this recipe good for meal prep?

Yes, you can make the filling in advance and store it in the fridge until ready to assemble.

What if I don’t have Old Bay seasoning?

You can mix paprika, celery salt, black pepper, and a pinch of cayenne as a substitute.

Can I make this oil-free?

Yes, use an oil-free vegan mayo and toast the buns without butter.

How can I make it more filling?

Serve with a side of fries, coleslaw, or a fresh salad.

Can I freeze the filling?

Freezing is not recommended as the texture may change.

Is this recipe kid-friendly?

Yes! It has a mild, creamy flavor that kids will enjoy.

Conclusion

This Vegan Lobster Roll is a game-changer for plant-based seafood lovers. It’s creamy, flavorful, and easy to make, making it perfect for summer picnics, BBQs, or a quick weeknight meal. With just a few simple ingredients, you can enjoy a classic dish in a cruelty-free and delicious way. Give it a try, and it might become a new favorite!