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Hearts of Palm Lobster Rolls

Ayinde Howell

I first started working with hearts of palm for a traditional vegan crab cake recipe. But then I thought, what else could I make in the seafood family? Aha! A Lobster Roll. I re-imagined this New England summertime favorite while maintaining traditional flavors and textures. Hey, vegan butter is just as good as the real thing.

  1. 2 1/2 tablespoons grapeseed or safflower oil
  2. 1 (14-ounce) can hearts of palm (not packed with sugar), rough chopped to consistency of crab meat
  3. 1/4 cup chopped celery
  4. 1/4 cup diced red bell pepper
  5. 1/2 cup chopped onion
  6. 1 teaspoon minced garlic
  7. 2 teaspoons Old Bay seasoning
  8. 1 teaspoon fresh lemon juice
  9. 1/4 cup vegan mayonnaise
  10. 2 (6-inch) hoagie rolls
  11. Vegan butter
  12. Lemon wedges, to serve

  • Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
  • Heat 1/2 tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute.
  • Remove from the heat and add the onion mixture to the hearts of palm. Mix well. Add the Old Bay seasoning, lemon juice, and mayo.
  • Toast the hoagie rolls until gold brown, then butter the insides.
  • Divide the hearts of palm mixture between both rolls. Serve warm with wedges of lemon.

 

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