Vegan Lobster Roll
This vegan lobster roll will satisfy your lobster cravings using wholesome ingredients! It's ready in just 10 minutes—no cooking required.
Servings 4 servings
Calories 225kcal
Equipment
Ingredients
- 1 14-oz can artichoke hearts, drained and roughly chopped
- 1 14-oz can hearts of palm, drained and roughly chopped
- 2 ribs celery, halved and thinly sliced
- 1/2 cup roasted red pepper, roughly chopped
- 1/2 cup vegan mayonnaise
- 1/4 cup red onion, minced
- 1 tbsp canola oil
- 1/2 lemon, juiced
- 1 tbsp dulse flakes
- 2 tsp Old Bay Seasoning
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 vegan sandwich rolls
- Lettuce (optional)
Instructions
- Add the artichokes, hearts of palm, celery, red pepper, mayo, onion, canola oil, lemon juice, dulse flakes, Old Bay seasoning, salt, and black pepper to a bowl.
- Mix until well combined. Use immediately or refrigerate overnight to really let the flavors meld together.
- Slice the sandwich rolls, add greens if you like, then divide the vegan lobster mixture among the prepared rolls. Enjoy!
Notes
- To enhance its flavor, slightly brown the "lobster" mixture for 5 minutes in a non-stick skillet over medium-high heat. You can also marinate the chopped hearts of palm in seasonings, oil, and lemon juice and saute until slightly brown before tossing them in the vegan mayo dressing.
- For tastier vegan lobster rolls, toast the sandwich rolls with vegan butter!
- Hearts of palm lobster rolls are best enjoyed immediately. For make-ahead, store the plant-based lobster mixture separately so the rolls don't get soggy. Keep them in an airtight container and refrigerate for 3 to 5 days. Do not freeze.
Nutrition
Calories: 225kcal | Carbohydrates: 6g | Protein: 1g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 322mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg