Vegan Lobster Rolls
Author: Kathryn Alexandre
Serves 4
Ingredients:
- 796ml hearts of palm (usually 1 large can or 2 small cans)
- ½ tsp smoked paprika
- ½ tsp garlic powder (or 2 cloves minced garlic)
- 3 tbsp vegan butter (reserve 1 tbsp for buttering buns)
- ½ cup finely chopped celery (about 1 rib, leaves reserved)
- ¼ cup red onion, diced
- ½ cup vegan mayonnaise
- 1 tsp celery salt
- ½ tbsp lemon juice
- 4 hot dog rolls, sides buttered and toasted
- optional: 2 seaweed snack sheets, crumbled (for stronger “fishy” flavor)
- optional: ¾ teaspoon lemon zest (for stronger lemon flavor)
Instructions:
Drain the water from the cans of hearts of palm and tear the pieces into smaller chunks to resemble pieces of lobster. Alternatively you can slice the hearts of palm with a knife. But, tearing it with your fingers creates a softer texture and more closely resembles lobster.
Toss the hearts of palm with the garlic and smoked paprika.
Heat a skillet over medium heat and melt 2 tablespoon of vegan butter. Add the hearts of palm and cook, stirring occasionally, for 5-8 minutes.
Meanwhile, dice the celery and onion. Add them to a large bowl and mix them with the mayo, lemon juice, celery salt, and optional ingredients if using.
Remove the hearts of palm from the heat and stir them into the mayo mixture. Combine evenly.
Butter the exposed sides or insides of your rolls and toast them on the same hot pan you used for the hearts of palm. Alternatively, toast them under the broiler for a couple of minutes (watching closely so they don’t burn).
Spoon the “lobster” into the rolls, garnish with celery leaves and another sprinkle of smoked paprika.
Serve warm with kettle chips, french fries, a side salad or however you prefer! Store leftovers in the fridge for 2-3 days. Reheat in the microwave if desired or enjoy cold!