Vegan Lobster Rolls

Ayinde Howell

These vegan lobster rolls will soon become a summertime favourite!

Find all the traditional flavours and textures of seafood without the cruelty.

Did you enjoy this dish? Explore more vegan seafood recipes and find out about how lobsters feel pain

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

These vegan lobster rolls will soon become a summertime favourite!

Find all the traditional flavours and textures of seafood without the cruelty.

Did you enjoy this dish? Explore more vegan seafood recipes and find out about how lobsters feel pain

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.