To avoid any confusion around this recipe, there is ZERO lobsters used in this recipe. This is a vegan alternative for those who might miss this dish. There’s been a lot of hoopla over wording of vegan food, so I wanted to clear up any potential issues 😉

I admit to having never had an actual lobster roll. In my entire 41 years on this earth, I believe I’ve eaten less then 10 lobsters (as pescatarian, I ate one a year during “lobsterfest”. Until the waitress asked if I wanted to pick the one I wanted from the tank. Annnnnnnd done. There is no more awareness around the impacts of the fishing industry on our oceans, how almost half of the plastic found in the oceans is from commercial fishing nets, etc., so trying to veganize seafood recipes to help people make the transition away from consuming seafood. Not to mention that you’re eating creatures who have been living in the same waters that are polluted by so many things that in turn, you’re eating that pollution.

I know it’s a food a lot of vegans miss so I spent some time looking through other recipes online and came up with this one after a few tweaks and changes to some. The one in these photos are this recipe and is my favourite one yet!!!

This recipe will make 2 good sized sandwiches, adjust accordingly if you’re wanting more or less!

Ingredients:

• 1 can hearts of palm, drained and rinsed
• 1/4 C red onion, diced
• 1/4 C celery, diced
• 1 Tbsp fresh dill, chopped
• 1 1/2 Tbsp Old Bay seasoning
• 1/4 C vegan mayo
• juice from one medium sized lemon
• pinch of salt and pepper
• 2 vegan sandwich buns (I made my own this time!! eek!)
• other optional toppings: vegan butter, sliced tomatoes, pickles, greens, parsley, microgreens

Directions:

1. Roughly chop hearts of palm and toss in a bowl.
2. Add everything from onion to pepper
3. Mix all together.
4. Prep the bun how you like it. Plop a large scoop onto your bun and add toppings.
5. Voila!

***side note, if you want even more “seafood” taste, marinade the hearts of palm in water/broth mixed with crushed nori and sea salt for at least an hour.