Description
These thrifty vegan “lobster” rolls overflow with buttery, creamy, crisp seaside flavour! Made with oil-free mayo & huge on savings!
Ingredients
- 796ml hearts of palm (usually 1 large can or 2 small cans)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder (or 2 cloves minced garlic)
- 3 tbsp vegan butter (reserve 1 tbsp for buttering buns)
- 1/2 cup finely chopped celery (about 1 rib, leaves reserved)*
- 1/4 cup red onion, diced*
- 1/2 cup vegan mayonnaise (our oil-free mayo or mayo of choice)
- 1 tsp celery salt (we prefer celery salt but you can sub old bay seasoning)*
- 1/2 tbsp lemon juice
- 4 New England style hot dog buns, sides buttered and toasted (or buns of choice)*
- optional: 2 seaweed snack sheets, crumbled (for stronger “fishy” flavour)
- optional: 3/4 tsp lemon zest (for stronger lemon flavour)
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
*If using our oil-free mayo it is best to make it the day before or a few hours in advance and allow it to thicken in the fridge. However, it will still be thick enough to use right after you make it if you can’t make it ahead of time.
- 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. I find tearing it with my fingers creates a softer texture and more closely resembles lobster.
- Toss the hearts of palm with the garlic and smoked paprika (if using old bay seasoning you can omit the smoked paprika).
- Heat a skillet over medium heat and melt 2 tbsp of vegan butter. Add the hearts of palm and cook, stirring occasionally, for 5-8 minutes. (See the notes if you prefer a cold “lobster” roll).
- Meanwhile, dice the celery and onion. Add them to a large bowl and mix them with the mayo, lemon juice, celery salt (or old bay), 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 buns 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 buns, 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!
Notes
Cost Comparison: CAD $9.03 for 4 rolls. The hearts of palm costs us CAD $5.79 vs. at least CAD $20 for .5 pound frozen lobster meat.
If you prefer a cold “lobster” roll you can keep the hearts of palm raw or boil them for 5-10 minutes to soften them slightly and let them cool before adding the rest of the ingredients. With either of these methods, melt the 2 tbsp butter and pour it over the mixture instead of adding it to the skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Burgers & Sandwiches
- Method: Stove-top
- Cuisine: American, Canadian