Vegan Lobster Roll With Hearts of Palm

This vegan lobster roll recipe is made with hearts of palm, chickpeas, vegetables, and seaweed dressed in a tangy, creamy dressing. Toast a whole-grain bun, add greens, and add the hearts of palm lobster salad.

Since convincing my family to transition to a plant-based diet, I often get requests for food my family loves before transitioning to a plant-based diet. Recently, my husband asked if I could make a vegan lobster roll. Without hesitation, I said, "Sure, I can do that." And the challenge was taken to create a vegan lobster roll for the whole family.

Jump to:

• What is Hearts of Palm?
• What does Hearts of Palm Taste Like?
• Hearts of Palm Nutrition
• Hearts of Palm Lobster Roll Ingredients
• Hearts of Palm Lobster Roll Ingredient Substitutions
• How to Make Vegan Lobster Salad
• Lobster Roll Sauce Ingredients
• Lobster Roll Sauce Ingredient Substitutions
• How to Make Lobster Rolls
• Recipe FAQs
• Serving Suggestions
• Tips
• 📖 Recipe
• 💬 Reviews

Often, my ideas for recipes come from vegan restaurants I frequent or veganizing a recipe my mom or grandma used to make. So, for this vegan lobster roll recipe, I sought out my husband's favorite seafood restaurant and went to work. Then, using my chickpea tuna salad recipe as a base, I created my version of a lobster roll, which is now a "keeper," according to my husband. 

But first, I needed to make vegan lobster. Unfortunately, vegan lobster doesn't exist, but the heart of palm, similar in texture and color, works perfectly as a vegan lobster version.

What is Hearts of Palm?

Heart of palm is a white vegetable obtained from the center of specific palm tree varieties. It's prized for its culinary versatility.

When harvested, young trees are felled and debarked to expose their edible, white inner core, then cut into lengths for further processing.

While most commonly added to salads, the heart of palm can also be eaten on its own or used as a vegan meat replacement. It has a slight crunch similar to white asparagus, though its flavor is comparable to artichoke hearts.

This unique veggie also packs several beneficial minerals and antioxidants.

What does Hearts of Palm Taste Like?

Hearts of palm have a subtle flavor similar to artichoke hearts, white asparagus, and water chestnuts. Texturally, the hearts of the palm are fleshy, juicy, and slightly crunchy — tender but hearty enough to act as a meat substitute.

When infused with seaweed or other sea vegetables, hearts of palm tastes like seafood. And it also has the texture of seafood when cooked.

Hearts of Palm Nutrition

Heart of Palm boasts a remarkably low-fat content and provides several minerals, such as potassium, iron, copper, phosphorus, and zinc.

A 3.5-ounce (100-gram) raw serving contains:

• Calories: 36
• Protein: 4 grams
• Fat: less than 1 gram
• Carbs: 4 grams
• Fiber: 4 grams
• Potassium: 38% of the Daily Value (DV)
• Phosphorus: 20% of the DV
• Copper: 70% of the DV
• Zinc: 36% of the DV

Due to its reasonably low carb and fat levels, this veggie has very few calories. It also offers several other nutrients, including iron, calcium, magnesium, and folate.

Hearts of Palm Lobster Roll Ingredients

Because I wanted my vegan lobster roll to look like a lobster roll, I combined ingredients commonly used in lobster roll recipes. I veganized those ingredients for a healthier vegan sandwich. 

• Hearts of Palm: Hearts of palm have a very mild flavor, similar to white asparagus or artichoke hearts. Their texture is solid and crunchy, but still delicate and easy to bite through.
• Celery: Celery adds a fresh crunchy texture to the lobster roll.
• Red Bell Pepper: Red bell pepper is sweet and crunchy and adds another color to the lobster salad.
• Green Onion: Green onions are light and provide a delicate onion flavor without overpowering the salad.
• Seaweed or Dulse: Seaweed contains many antioxidants in the form of certain vitamins (A, C, and E) and protective pigments. It has a decent amount of iodine, a trace mineral vital for the health and function of the thyroid. Some seaweeds, such as purple laver, also contain a good amount of B12.
• Chickpeas: Rather than a classic beany flavor, chickpeas have a mild nutty flavor that's almost bland with a slightly earthy taste. Since chickpeas have such a mild flavor, their taste can vary slightly depending on how they are cooked and what they are cooked with.
• Whole-grain Hoagie Bun: Check your local grocery for freshly baked bread instead of shopping in the bread aisle. Freshly baked bread is most often oil-free and preservative-free. Make sure to check the labels.
• Arugula: I like arugula on this lobster roll because it has a peppery flavor.

Other Suggested Toppings

• Capers: Capers are tangy and salty and add another layer of flavor.
• Sliced Tomatoes: I love summer fresh tomatoes as a topper.
• Green Pepper: Instead of red bell pepper, some people enjoy the sharp taste of green peppers.

Hearts of Palm Lobster Roll Ingredient Substitutions

• Artichoke hearts are often used in place of hearts of palm.
• Fennel substitutes celery in many recipes; however, it does have a slight licorice flavor, so taste before you substitute.
• Baby bell peppers replace red bell peppers and add a lot of color to the lobster salad.
• Try yellow or red onion for a stronger onion flavor.
• Sea kelp is also a flavor to add instead of dulse or seaweed.
• Instead of chickpeas, try using white beans. They have a similar texture and flavor.
• Choose any type of bread, or skip the bread and put the lobster salad in lettuce cups, roll into a collard green, or eat it as a salad in a bowl.
• Any green work as a topping; even microgreens are a great option.

How to Make Vegan Lobster Salad

1. The key to making a lobster salad is a combination of textures to make it delicious and inviting.
2. To begin, cut the heart of palm into bite-sized pieces and set them aside. Then, pulse the chickpeas in a food processor. Avoid over-pulsing the chickpeas; grind while leaving some whole or cut in halves, as shown below. 
3. Next, combine the ingredients in a large bowl.
4. Also, I would suggest making the lobster roll salad to cool in the refrigerator beforehand, which helps enhance the flavors. 

Lobster Roll Sauce Ingredients

The lobster sauce always makes or breaks the vegan lobster roll recipe. I love sauce, and sometimes, it takes some trial and error to get it right. 

• Vegan Mayo: I use homemade vegan cashew mayo. For a nut-free version, see the substitutions below.
• Lemon Juice: I use fresh lemon juice for the best flavors.
• Apple Cider Vinegar: Apple cider vinegar provides an acidic component to the dressing.
• Dijon Mustard: Dijon has a more pungent, spicy flavor than yellow mustard. The sharp taste pairs well with vinaigrettes, sandwich spreads, vegan mayonnaise, or homemade sauces.
• Smoked Paprika: Smoked paprika delivers a smoky, woodsy flavor to food without having to smoke it. It's also earthy and just a tiny bit fruity and bright.
• Garlic: I prefer using fresh garlic in recipes for the best flavors.
• Old Bay Seasoning: Old Bay Seasoning is a unique blend of spices including (but not limited to): celery seed, paprika, mustard, salt, red pepper, and black pepper.

Lobster Roll Sauce Ingredient Substitutions

• Instead of cashews, make the vegan mayo with sunflower seeds, hemp seeds, white beans, or silken tofu.
• Bottled lemon juice works in a pinch.
• Champagne vinegar is similar to apple cider vinegar.
• Stone-ground mustard is similar to dijon mustard.
• If you don't want a smokey flavor, try regular paprika.
• Minced garlic: Use ½ teaspoon of jarred minced garlic in place of each clove.
• Garlic flakes: Also called dehydrated (or dried) minced garlic, use ½ teaspoon of garlic flakes in place of each clove.
• Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove.
• Some popular substitutions for Old Bay include cajun seasoning and celery salt mixed with paprika. When using a substitute, start with a small amount and taste as you go. Sometimes an alternative can slightly change your dish's flavor profile, so it is best to go slow.

Once combined, whisk the ingredients, pour over the vegan lobster roll recipe ingredients, and stir to coat. Refrigerate for about an hour before serving. 

How to Make Lobster Rolls

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

Recipe FAQs

Serving Suggestions

I served my lobster roll with Mediterranean Salad with Chickpeas and fresh fruit salad. Or, here is a list of other great ideas to accompany this lobster roll recipe. 

• Coleslaw with Apples
• Salad with Corn
• Steamed vegetables like green beans, asparagus, or broccoli
• Cucumber Tomato Salad
• Cashew Mac and Cheese
• Healthy Mac and Cheese
• Charred Corn Salad
• Vegan Clam Chowder Oh My!
• Potato Salad
• Scalloped Potatoes

Tips

• Do not over-pulse the hearts of palm; instead, pulse the mixture instead of blending.
• Instead of making your own mayo, choose your favorite store-bought version.
• I do not suggest freezing the lobster salad.
• Add any topping you enjoy.
• The lobster salad lasts up to 4 days in the refrigerator.
• I suggest keeping the lobster salad separated in a bowl until you plan to use it as a sandwich filler.
• Often, fresh bread contains only flour, yeast, salt, and water.  So, instead of looking for oil-free bread in the bread aisle, go to the grocery store's bakery section.

This vegan lobster roll recipe is a spin on a classic lobster roll made with hearts of palm and chickpeas!

If you love this vegan lobster roll recipe, give us a 5-star review and comment below. We would love to hear from you.

📖 Recipe