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Home » Entrees » Vegan Lobster Roll

May 9, 2017

Vegan Lobster Roll

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Vegan Lobster Roll this Recipe

I’ve never actually had a lobster roll, but saw plenty of them during our trips up to Ogunquit, Maine a few years ago. We lived only an hour away from there at that time, so it was always easy to make our way up from Boston.

We would always start with a boat tour in Perkins Cove, opting out of the one tour that caught lobsters as part of it, and settled into a seat with a cold beer, eager to see the coastline and feel the cold New England breeze once the boat started moving.

Vegan Lobster Roll

So this “lobster” roll didn’t didn’t really conjure up any New England food memories, but it did remind me how fun and cool recreating vegan seafood really is. Hearts of palm is also a great crab, tuna and cod/whitefish replacement, so why not try it in a traditional application like a lobster roll? I am not sure how it compares, but it’s pretty tasty!

The key here is warming and toasting up a hot dog with a little vegan butter (do this in a hot cast-iron pan if you’ve got one). Then spoon the chilled hearts of palm mixture and serve immediately. The butter makes the edges of the bun crispy while the vegan mayo adds another layer of richness that’s perfectly balanced out by the clean blend of dried and fresh herbs.

Vegan Lobster Roll

The capers give a little pop of salt and the celery and red onion adds a fresh, clean crunch. Serve with a sprinkle of salt and a squirt of lemon before you take a bite!

Vegan Lobster Roll

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Vegan Lobster Roll

Vegan Lobster Roll


★★★★★

4.9 from 7 reviews

  • Author: olivesfordinner.com
  • Total Time: 50 minutes
  • Yield: 4 sandwiches
  • Diet: Vegan
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Description

The “lobster” roll uses hearts of palm as a stand-in for lobster for a cruelty-free and delicious New England favorite!


Ingredients

for the “lobster”

  • 2, 14.1-oz. can of hearts of palm, coarsely chopped, rinsed and soaked in cold water for 20 minutes
  • 1 tsp Old Bay seasoning
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp celery seed
  • 1/4 cup vegan mayo
  • 1 stalk celery, mandolined or finely sliced
  • 2 TB minced red onion
  • 2 tsp capers

to serve

  • 4 hot dog buns
  • 2–4 TB vegan butter, melted
  • 1 TB fresh chives, minced
  • 1 TB fresh dill, minced
  • lemon wedges

Instructions

To prepare the “lobster”

  1. Drain the hearts of palm, taking care not to crush or mush them.
  2. Combine the next 6 dried spices in a small bowl, then season the drained hearts of palm, tossing to coat evenly.
  3. Place into an air fryer set at 400 for 10-12 minutes, giving them a shake once or twice and checking them towards the end to ensure they don’t brown.
  4. If you don’t have an air fryer, preheat your oven to 400 and place the seasoned hearts of palm on a silpat-lined baking sheet for 20-30 minutes. stirring two or three times. They are done when they show the first signs of a slight golden color around the edges. Don’t let them brown all over.
  5. Transfer the hearts of palm to a bowl and toss gently with the remaining 4 ingredients and place into the refrigerator to chill completely. Or, you can also serve it while still warm.
  6. When ready to serve, preheat a cast iron skillet over medium heat. Brush both sides of a hot dog bun with the butter and toast face down until it’s nice and golden.
  7. Spoon the desired amount of hearts of palm into the toasted buns and garnish with the fresh chives and dill. Serve with lemon wedges and an extra sprinkle of salt, if desired.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Vegan Seafood

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Vegan Lobster Roll

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Filed Under: Entrees, Vegan Seafood Tagged With: hearts of palm

Reader Interactions

Comments

  1. Stephanie Dreyer says

    May 10, 2017 at 5:46 pm

    Great idea! I want to make these for a concert in the park this summer!!!

    Reply
  2. Martina Clements says

    June 1, 2017 at 7:25 pm

    This was a really delicious and EASY recipe to make! Thank you, it certainly hit the spot for the craving! We didn’t chill the “lobstah” after we baked it and tossed it in the mayo mix, I loved it warm, maybe I’m just weird!

    ★★★★★

    Reply
    • erinwyso says

      June 2, 2017 at 7:15 am

      Martina, Thanks so much for your feedback, and I’m so happy you enjoyed. Good to know it’s tasty warm … I’ll update the recipe now to include that option! 🙂 Thanks.

      Reply
  3. Sherala says

    June 7, 2017 at 6:21 pm

    This is so good! I’ve made it 3 times now and love it. I like it best when the “lobster” is chilled overnight. This week when making the the “lobster,” I left out the dill, added about a teaspoon of dulse flakes with the mayo, and used it as the star of a Niçoise salad. It was perfect! Thank you.

    ★★★★

    Reply
    • erinwyso says

      June 7, 2017 at 8:50 pm

      Sherala, I love to hear that … so happy you enjoyed and were able to modify it to your liking!

      Reply
  4. Nina says

    August 2, 2017 at 12:53 am

    I’m thinking of recreating this with jackfruit since I have that on hand! Thanks for the idea, I love lobster rolls and anything old bay?

    Reply
  5. Danielle says

    August 2, 2017 at 7:13 pm

    This looks fantastic! What if you don’t have an air fryer? Can they be broiled?

    Reply
    • erinwyso says

      August 3, 2017 at 6:47 am

      Danielle, I haven’t tried this is in the oven, so I can say for sure whether it will produce the same results or not. If you do bake, I would suggest doing it at a slightly lower temp (300 or 350), and giving them a little shake every now and then. I would keep an eye on them to ensure the edges down brown or burn — you simply want to just dry them out here. Good luck!

      Reply
  6. Kelly says

    August 21, 2017 at 3:10 pm

    This was delicious! Though, the instructions in the ingredient list to use chopped hearts of palm soaked in cold water don’t match your directions. That threw me a bit and I missed your instructions to bake the seasoned pieces before mixing them with the rest of the ingredients. Can’t wait to try it again the right way!

    Reply
  7. Linda Martin says

    September 9, 2017 at 6:02 pm

    I am eating this as I type…I keep having to convince myself that these are hearts of palm and not bits of lobster. The flavors are absolutely on point. Pure magic.

    Reply
    • erinwyso says

      September 10, 2017 at 7:45 am

      Linda,
      I’m so happy that you like! Thanks for your kind feedback.

      Reply
  8. Jodiana says

    November 17, 2017 at 8:09 pm

    I printed this recipe in May. I finally got to make it today. Ended up I only had some of the ingredients (someone finished the celery and capers went MIA) Despite these small hurdles I have decided I can’t wait to make it again because I really liked it!! I am newly to vegan and plant based cooking so anything I can find that replaces the old way of eating is A-OK in my book! Thanks for an AWESOME web site!!!
    P.S. I also LOVE the Raw Almond and Chickpea Miso Spread.

    ★★★★★

    Reply
  9. Aga says

    March 29, 2019 at 9:32 am

    Hey Erin! I’m stunned with your ideas, they look sooooo good! I have a question tho – do u have a good recipe for hot dog bun? Thanks in advance and thanks for all the sharing!

    Reply
    • erinwyso says

      March 30, 2019 at 7:26 am

      Thank you, Aga! I have never made hot dog buns — many are already vegan, and I just buy off the shelf.

      Reply
  10. Allie says

    August 5, 2019 at 5:20 pm

    We make this all the time and absolutely LOVE it.

    ★★★★★

    Reply
    • erinwyso says

      August 6, 2019 at 6:38 am

      Allie, I am so happy to hear! Thanks for your feedback.

      Reply
  11. Sophie says

    February 18, 2020 at 11:41 pm

    This was AMAZING. I’ve never cooked with heart of palm before but this recipe is about to be a staple in our home. My husband took two bites before looking at me and saying that it was his new favorite sandwich. Thank you so much for sharing your delicious recipe!

    ★★★★★

    Reply
    • erinwyso says

      February 19, 2020 at 7:06 am

      Sophie, I am so happy you and your husband enjoyed — thanks so much for your kind feedback!

      Reply
  12. Sharkie D. says

    May 10, 2020 at 3:15 pm

    OMG! The flavor! This recipe has such a great flavor profile. I have made vegan lobster role in times past using baked tofu, but was recently looking for an alternative to the tofu. I’ve used HOP to mimic scallops in a scampi recipe before, so I was excited to try this. It exceeded my expectations. This is a recipe I will definitely make often. Thank for this!

    ★★★★★

    Reply
    • erinwyso says

      May 10, 2020 at 7:53 pm

      Sharkie, so happy to hear your kind feedback and that you’ll be making again! xo

      Reply
  13. Heather says

    June 18, 2020 at 12:02 am

    I made this today and we really enjoyed it! It’s been many years since I had actual lobster, and I think my favorite part was the melted butter; never had a lobster roll. Anyway, this version is fine with us and we will definitely have it again soon. Thank you!

    ★★★★★

    Reply
    • erinwyso says

      June 23, 2020 at 4:24 pm

      Heather, I’m so happy you enjoyed! Toasted buttery buns are the best, aren’t they? Thanks for your kind feedback.

      Reply
  14. Lili says

    July 30, 2020 at 12:25 pm

    Hi there! I want to try this recipe but I only have celery salt. I was wondering if I could replace the celery seed and the salt by celery salt and if so by how much? Thank you!!

    Reply
    • erinwyso says

      July 30, 2020 at 4:09 pm

      Celery seed and celery salt are very different. I would just add a small amount and adjust to taste … I hope you enjoy!

      Reply

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