VEGAN LOBSTER ROLL

Eat the Best, Leave the Rest

VEGAN LOBSTER ROLL

This vegan lobster roll recipe is made with heart of palm, chickpeas, vegetables, and seaweed dressed in a tangy, creamy dressing. Toast a whole-grain bun, add some greens, and load up this beautiful lobster salad.

INGREDIENTS

VEGAN LOBSTER SALAD

  • 1 15 ounces can chickpea, rinsed, drained, and lightly food processed
  • 1 14 ounces can or jar of heart of palm in brine or water, drained and cut into bite-sized pieces.
  • 1/2 cup diced green onions
  • 1/2 cup diced red bell peppers
  • 3/4 cup diced celery
  • 5 cups arugula or greens of choice
  • 8 small whole-grain Hoagie rolls or bed of choice

LOBSTER SAUCE

  • 1/2 cup vegan cashew mayo or vegan mayo of choice
  • 2 teaspoons fresh lemon juice
  • 2 Tablespoons dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons smoked paprika
  • 1 clove garlic. minced
  • 2 teaspoons apple cider vinegar

INSTRUCTIONS

VEGAN LOBSTER SALAD

  • Drain and rinse chickpeas.
  • Place chickpeas in a food processor with a large blade and pulse until crushed. Do not over-pulse. The chickpeas should be broken, not mashed.
  • Drain the heart of the palm and cut it into bite pieces.
  • Dice celery, red bell pepper, and green onions
  • Crumble the sheet of seaweed or use a small food processor to crumble, or use 1 Tablespoon crushed dulse.
  • Place all the ingredients in a large bowl.

LOBSTER SAUCE

  • Combine ingredients in a small bowl and whisk.
  • Pour sauce over the lobster salad and stir to combine
  • Cover the salad and refrigerate for about an hour.

ASSEMBLING THE LOBSTER ROLL

  • Turn on the broil feature on the oven at a low temperature
  • Place buns on a baking sheet, open to toast the inside of the bun.
  • Broil for 5 minutes.
  • Remove from the oven.
  • Add a generous portion of arugula or green choice
  • Add the lobster salad to the center of the bun.
  • Cut in half and enjoy