Ayinde Howell
These vegan lobster rolls will soon become a summertime favourite!
Find all the traditional flavours and textures of seafood without the cruelty.
2 ½ tablespoons grapeseed or safflower oil
1 can hearts of palm (not packed with sugar), rough chopped to consistency of crab meat
25g chopped celery
40g diced red bell pepper
80g chopped onion
1 tsp minced garlic
2 tsp Old Bay seasoning
1 tsp fresh lemon juice
60ml vegan mayonnaise
2 bread 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.
1. Heat 2 tablespoons of the oil in large pan 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.
2. 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.
3. 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.
4. Toast the bread rolls until golden brown, then butter the insides.
5. Divide the hearts of palm mixture between both rolls. Serve warm with wedges of lemon.
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