Craving a seaside treat without the trip to the shore? Indulge in this vegan lobster roll, where hearts of palm take center stage in a creamy, flavorful mix that’s perfect for summer.
FEATURED COMMENT:
This was AMAZING. I’ve never cooked with hearts 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!
★ ★ ★ ★ ★
Sophie
Ready for a taste of the sea without the catch? This vegan lobster roll is one of the best, in taste and simplicity. Made with versatile hearts of palm, this roll packs all the briny goodness and texture you’d expect from a classic lobster roll, minus the actual lobster. Perfectly seasoned with Old Bay and paired with crunchy celery and tangy capers, it’s a flavor bomb in every bite. Think of it as a seaside vacation you can enjoy from your kitchen.
What sets this vegan lobster roll apart? It’s the buttery, toasted bun cradling a chilled, creamy mixture that hits all the right notes. Or if you prefer it warm, serve it right away. This is quick to whip up and satisfyingly delicious—ideal for those sweltering summer days when you need something refreshing and light.
Grab an ice-cold beer or fresh lemonade, and you’re all set for a perfect meal that’s both indulgent and easy to make.
Why You’ll Love This Recipe
Searching for that perfect summer dish that’s a breeze to make? Enter these vegan lobster rolls. Here’s why you’ll fall head over heels for this plant-based seafood makeover:
- Ridiculously Easy: You’ll look like a gourmet cook without breaking a sweat—minimal effort, maximum wow. This is easy enough for a weeknight dinner yet impressive enough for serving to guests.
- Flavor Explosion: Hearts of palm magically mimic lobster, with Old Bay seasoning sealing the deal.
- Indulgence Without Compromise: Savor all the rich, savory goodness of plant-based seafood with none of the ethical dilemmas.
- Summer MVP: Light, refreshing, and perfect with an ice-cold beer or tea on a hot day.
Star Ingredients
These star ingredients come together to create a vegan lobster roll that’s unique, a conversation-starter, and perfectly textured wonder. The flaky, seasoned plant-based lobster complements the buttery, toasted bun, making this dish an unforgettable summertime vegan seafood experience. Here’s what’s in it:
- Hearts of Palm (The Impersonator): Hearts of palm are the ultimate ingredient to create vegan lobster. Its subtle, neutral flavor makes it the perfect canvas for our fresh and savory seasonings.
- Old Bay (The Flavor Powerhouse): No plant-based lobster roll would be complete without Old Bay. This iconic seasoning blend brings on that classic seafood taste, transforming our hearts of palm into a convincing lobster substitute.
- Fresh and Dried Dill (The Herbal Charmers): Fresh and dried dill team up to add a burst of herby freshness and depth. They enhance the overall flavor, making each bite aromatic and satisfying.
- Celery Seed (The Tiny But Mighty Hero): This herbaceous seed packs a punch with its concentrated celery flavor. It adds a hint of earthiness that ties the whole dish together.
- Vegan Mayonnaise (The Creamy Component): Vegan mayo is the connector that binds everything together. It adds a luscious, creamy texture that complements the crisp veggies and tender hearts of palm.
- Celery (The Crunch Factor): Fresh, crunchy celery brings a refreshing bite to the mix. It balances the creamy elements and adds a satisfying crunch that elevates the overall texture.
- Minced Red Onion (The Zesty Kicker): Minced red onion adds a pop of color and a slightly sweet, zesty kick. Its sharpness cuts through the richness, adding a balanced contrast.
- Capers (The Salty Pop): Capers provide little bursts of briny goodness that mimic the taste of the sea. They add complexity and a tangy flavor that makes this roll truly special.
- Lemon Wedges (The Finishing Touch): A squeeze of lemon juice brightens up the entire dish. It adds a fresh, tangy note that ties all the flavors together and brings out the best in our roll.
- Vegan Butter (The Stellar Toasting Agent): You’ll use plant-based butter here, preferably cultured vegan butter, but any kind will do.
TIP:
Want to kick this up a few notches higher? Use our garlic confit recipe to toast your buns.
How To Make
Ready to dive in? Here’s a quick catch of what you’ll be doing. Scroll to the recipe card below for full instructions!
- Step 1: Prep the Hearts of Palm. Drain, rinse, and soak hearts of palm to achieve that perfect faux lobster texture.
- Step 2: Season and Cook. Toss the hearts of palm with Old Bay, dried dill, celery seed, and other spices. Then, air fry or bake until the edges start to turn golden and crispy.
- Step 3: Mix It Up. Combine the cooked hearts of palm with vegan mayo, fresh dill, celery, red onion, and capers to create a creamy, flavorful mixture. Chill it right away to serve cold later, or proceed to step 4 for a warm vegan lobster filling.
- Step 4: Toast the Buns. Brush hot dog buns with melted vegan butter and toast them in a hot skillet until golden brown. This step is critical, as the buttery, crispy bun and vegan lobster complement each other so well.
- Step 5: Assemble. Spoon the hearts of palm mixture into the toasted buns, top with fresh chives and dill, and serve with lemon wedges for that final burst of freshness.
How To Serve
Serving up your vegan lobster rolls is as simple as it is satisfying. Here’s how to make your dish shine:
- Warm or Chilled: These rolls can be enjoyed warm right after assembling or chilled for a refreshing take. Both ways are delicious!
- Classic Pairings: Serve your rolls with classic sides like potato chips, a crisp green salad, or vegan coleslaw. These sides add the perfect crunch and balance.
- Creative Combos: For a twist, pair your rolls with sweet potato fries, grilled corn on the cob, or a tangy cucumber salad.
- Perfect Beverages: Complement your meal with an ice-cold beer, a chilled glass of white wine, or a refreshing homemade lemonade or iced tea for the ultimate summer vibe.
- Picnic Ready: Pack these rolls for a picnic alongside a super-fresh berry salad, a light pasta salad, this vegan cobbler, or even a vegan potato salad for a festive outdoor feast.
Savor every bite of your vegan lobster roll, where hearts of palm and Old Bay seasoning bring the ocean’s flavors to your plate, plant-based style. This easy and delicious recipe is perfect for summer gatherings, picnics, or a quick, satisfying lunch. Pair it with your favorite sides and enjoy the ultimate seaside experience without the seafood.
FAQs
Vegan lobster is primarily made from hearts of palm due to its flaky, tender texture, which closely resembles that of real lobster. Other common ingredients include yam flour, oyster or lobster mushrooms, and artichoke hearts.
Imitation lobster is typically not vegan unless it’s indicated on the packaging. It generally contains surimi, which is made from minced white fish such as pollock or haddock, combined with fillers and flavorings to mimic the taste and texture of lobster.
No, lobster is not vegan. Lobsters are capable of feeling pain and distress. Additionally, commercial lobster fishing depletes lobster populations and disrupts the balance of marine environments. These ethical and environmental concerns make lobster an unsuitable choice for those following a vegan lifestyle, which seeks to minimize harm to animals and the environment.
To make vegan lobster rolls, use hearts of palm to mimic the texture of lobster. Season them with spices like Old Bay, then mix with vegan mayo, fresh dill, celery, red onion, and capers. Spoon the mixture into toasted buns and serve with lemon wedges for a refreshing touch.
Check Out These Recipes For More Summertime Vegan Seafood Dishes!
- Vegan Tuna Poke Bowl
- Hearts of Palm Crab Cake Sliders
- Lobster Mushroom Tempura Rolls
- Vegan Tuna Salad
Did you love this vegan lobster recipe? Please leave a review and star rating below to help others find and fall in love with it too. Your support is a sweet gift—thank you and happy cooking!
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Vegan Lobster Roll
- Total Time: 50 minutes
- Yield: 4 rolls
- Diet: Vegan
Description
Looking for a plant-based twist on a summer classic? This vegan lobster roll uses hearts of palm to mimic the tender, briny texture of traditional seafood. Seasoned with Old Bay and served in a buttery bun, it’s the ultimate vegan indulgence for sunny days. Perfect for picnics, barbecues, or a laid-back lunch, this recipe brings the taste of the ocean to your table, no fish required.
Ingredients
for the vegan lobster
- 2, 14.1-oz. can of hearts of palm, coarsely chopped, rinsed and soaked in cold water for 20 minutes
- 1 teaspoon Old Bay seasoning
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 cup vegan mayo
- 1 stalk celery, mandolined or finely sliced
- 2 tablespoons minced red onion
- 2 teaspoons capers
to serve
- 4 hot dog buns
- 2–4 tablspoons vegan butter, melted
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
- lemon wedges
Instructions
to prepare the vegan lobster
- Drain the hearts of palm, taking care not to crush or mush them.
- Combine the next 6 dried spices in a small bowl, then season the drained hearts of palm, tossing to coat evenly.
- 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.
- 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.
- 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.
to serve
- 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.
- 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.
Notes
Storage Tips
Refrigeration: Store leftover vegan lobster rolls in an airtight container in the refrigerator for up to 2 days. Keep the filling and buns separate to prevent the buns from getting soggy.
Preparation in Advance: You can prepare the hearts of palm mixture up to a day in advance and store it in the refrigerator. Assemble the rolls just before serving for the best texture and flavor.
Prep Tips:
Quick Chilling: If you’re short on time, speed up the chilling time for the hearts of palm mixture by spreading it out on a baking sheet and placing it in the refrigerator. This allows the mixture to cool evenly and rapidly.
Make It Sparkle: Add a sprinkle of smoked paprika or nori flakes on top of the assembled rolls for an extra layer of flavor and a touch of visual appeal.
Toasting Trick: Use a garlic-infused vegan butter or garlic confit when toasting the buns for an extra layer of savory goodness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baked, Air Fried
- Cuisine: American
Trina says
These sandwiches were AMAZING! I am already planning on making more tomorrow, mange double the batch so we all can have two. It was also so simple to make.
Thank you,
Trina
erinwyso says
Trina,
Thanks for your kind feedback … so happy you enjoyed the recipe!
Randiah Green says
First time making this and it was so delicious… I didn’t use celery/celery seed, or capers. Probably would have been even better if I had. Thanks so much for this recipe!
erinwyso says
So happy you enjoyed the recipe, Randiah, even without the celery and capers!
Lili says
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!!
erinwyso says
Celery seed and celery salt are very different. I would just add a small amount and adjust to taste … I hope you enjoy!
Heather says
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!
erinwyso says
Heather, I’m so happy you enjoyed! Toasted buttery buns are the best, aren’t they? Thanks for your kind feedback.
Sharkie D. says
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!
erinwyso says
Sharkie, so happy to hear your kind feedback and that you’ll be making again! xo
Sophie says
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!
erinwyso says
Sophie, I am so happy you and your husband enjoyed — thanks so much for your kind feedback!
Allie says
We make this all the time and absolutely LOVE it.
erinwyso says
Allie, I am so happy to hear! Thanks for your feedback.
Aga says
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!
erinwyso says
Thank you, Aga! I have never made hot dog buns — many are already vegan, and I just buy off the shelf.
Jodiana says
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.
Linda Martin says
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.
erinwyso says
Linda,
I’m so happy that you like! Thanks for your kind feedback.
Kelly says
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!
Danielle says
This looks fantastic! What if you don’t have an air fryer? Can they be broiled?
erinwyso says
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!
Nina says
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?
Sherala says
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.
erinwyso says
Sherala, I love to hear that … so happy you enjoyed and were able to modify it to your liking!
Martina Clements says
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!
erinwyso says
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.
Stephanie Dreyer says
Great idea! I want to make these for a concert in the park this summer!!!