Vegan Lobster Roll
This vegan lobster roll recipe is made with heart of palm, chickpeas, vegetables, and seaweed dressed in a tangy, creamy dressing. Toast a whole-grain bun, add greens, and load up this beautiful lobster salad.
Servings: 8 servings
Calories: 385kcal
Ingredients
Vegan Lobster Salad
- 1 15 ounces can chickpea rinsed, drained, and lightly food processed
- 14 ounces can or jar of heart of palm in brine or water drained and cut into bite-sized pieces
- ½ cup diced green onions
- ½ cup diced red bell peppers
- ¾ cup diced celery
- 1 sheet Nori seaweed crumbled
- 5 cups arugula or greens of choice
- 8 small whole-grain Hoagie rolls or bed of choice
Lobster Sauce
- ½ cup vegan cashew mayo] or vegan mayo of choice
- 2 teaspoons fresh lemon juice
- 2 Tablespoons dijon mustard
- 2 teaspoons Old Bay seasoning
- 2 teaspoons smoked paprika
- 1 clove garlic. minced
- 2 teaspoons apple cider vinegar
Instructions
Vegan Lobster Salad
- Drain and rinse chickpeas.
- Place chickpeas in a food processor with a large blade and pulse until crushed. Do not over-pulse. The chickpeas should be broken, not mashed.
- Drain the heart of palm and cut it into bite pieces.
- Dice the celery, red bell pepper, and green onions.
- Crumble the sheet of seaweed or use a small food processor to crumble, or use 1 Tablespoon crushed dulse.
- Place all the ingredients in a large bowl.
Lobster Sauce
- Combine the ingredients in a small bowl and whisk.
- Pour sauce over the lobster salad and stir to combine.
- Cover the salad and refrigerate for about an hour.
Assembling the Lobster
- Turn on the broil feature on the oven at a low temperature
- Place buns on a baking sheet, open to toast the inside of the bun.
- Broil for 5 minutes.
- Remove from oven.
- Add a generous portion of arugula or green choice.
- Add the lobster salad to the center of the bun.
- Cut in half and enjoy.
Notes
- 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.
Nutrition
Calories: 385kcal | Carbohydrates: 57g | Protein: 10g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 591mg | Potassium: 1109mg | Fiber: 5g | Sugar: 14g | Vitamin A: 997IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 13mg