You may or may not know that I’ve been plant-based since 2018. Prior to going plant based, I was a fan of seafood but decided to give that up.

When I first decided to go plant based, I was determined to find ways to enjoy seafood-like meals without animals. Luckily, I’ve created the perfect vegan fried fish recipe, and now I have the perfect vegan lobster roll recipe.

Grocery List:

Vegan hotdog buns, pretzel buns, or halved hoagie rolls
Canned hearts of palm (this will produce roughly 2-3 rolls)
Shrimp and crab boil bag. I used McCormicks. This helps enhance the flavor because of the seasonings in the bag. It does not actually contain shrimp or crab.
Seaweed sheets. This helps infuse an “of the sea” like flavor
Vegan butter
Diced red onions
Diced celery
Minced garlic
Creole/old bay seasoning
Furikake
Lemon juice
Vegan mayo
Fresh dill
Lettuce
Paprika for color

This recipes has been updated since initial publishing.

Ingredients:

Vegan hotdog buns, pretzel buns, or halved hoagie rolls

1 can of hearts of palm

1 shrimp and crab boil bag (for added flavor, does not contain shrimp or crab)

2 large seaweed sheets

3 tbsp vegan butter

1/4 cup diced red onions

1/4 cup diced celery

2-3 minced garlic cloves

1-1.5 tbsp creole/old bay seasoning

1.5 tsp furikake

1/2 tsp lemon juice

2 tbsp vegan mayo

3 tsp fresh dill, roughly chopped

Lettuce

Paprika for color

Instructions:

Fill a pot with water and place it over medium heat. Bring the water to a low simmer. Add one shrimp and crab boil bag along with the seaweed sheets to enhance the flavor.

Drain and rinse the hearts of palm from the can. Cut them into bite-sized pieces. For easier removal, place the hearts of palm in a small strainer basket and submerge it in the pot of simmering water. Let it simmer for 5-7 minutes.

While the hearts of palm simmer, dice the red onions, celery, and garlic cloves.

In a medium-sized skillet over medium heat, melt 2 tbsp of vegan butter. Once the butter is hot, add the diced red onions, celery, and garlic. Cook until fragrant.

Strain the hearts of palm from the pot and add them to the skillet with the onions, celery, and garlic. Season with creole/old bay seasoning, furikake, and lemon juice.

Transfer the hearts of palm mixture to a bowl. Add the vegan mayo and fresh dill. Mix well and refrigerate for 20 minutes.

When ready to serve, toast the vegan hotdog buns, pretzel buns, or halved hoagie rolls. Spread vegan mayo on each side of the rolls. Layer with lettuce and the cooled hearts of palm mixture. Drizzle with the remaining melted vegan butter and sprinkle with paprika for added color.

Enjoy the hearts of palm lobster rolls either warm or cold.