Description
This Vegan Lobster Roll is a delicious, plant-based twist on the classic seafood favorite. Made with hearts of palm or artichoke hearts, this recipe mimics the texture and flavor of lobster while staying completely dairy-free and vegan. Tossed in a creamy, seasoned dressing and served in a buttery toasted bun, this easy recipe is perfect for summer BBQs, picnics, or a quick meal.
Ingredients
- 1 can hearts of palm (or artichoke hearts), drained and chopped
- ¼ cup vegan mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- ½ cup celery, diced
- ¼ cup red onion, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 4 hot dog buns or split-top rolls
- 2 tbsp vegan butter
Instructions
- Prepare the “Lobster” Mixture – Drain and rinse the hearts of palm (or artichoke hearts). Chop them into bite-sized pieces to resemble lobster chunks.
- Mix the Dressing – In a bowl, combine vegan mayo, Dijon mustard, lemon juice, 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 it sit for 10-15 minutes to absorb flavors.
- Toast the Buns – Spread vegan butter on the inside of the buns and toast them in 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.
Notes
- Substitutes: Use jackfruit or tofu instead of hearts of palm.
- Make it Soy-Free: Use a soy-free vegan mayo.
- Enhance Seafood Flavor: Add nori flakes or kelp powder for an ocean-like taste.
- Meal Prep Friendly: Store filling in the fridge for up to 3 days.
- Prep Time: 15min
- Cook Time: 5min
- Category: Dinner
- Method: No-Cook
- Cuisine: American
