From Ilene: Ross and I honeymooned on the coast of Maine, where in addition to the gorgeous cliffside beaches, there were seemingly endless roadside stands selling lobster rolls. The area where we stayed had tons of plant-based restaurant options, and we kept hoping to encounter a veganized version of a lobster roll on one of the menus, but surprisingly we never did. Of course, when we returned home I immediately got to work on this version, and it’s still one of our very favorite nostalgic summertime dishes.
Total time: 15 minutes | Active time: 15 minutes | Makes: 4 servings
2 (14-ounce) cans hearts of palm, drained
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup plus
2 tablespoons vegan mayo
2 tablespoons chopped fresh dill
1 tablespoon plus 1 teaspoon Old Bay seasoning (or other seafood spice blend)
Juice of 1 lemon
Salt and black pepper, to taste
4 rolls (hot dog or hoagie rolls work well)
- To prepare the “Lobster” Salad, roughly chop the hearts of palm and place them in a large bowl. Add the celery, onion, mayo, dill, Old Bay seasoning, lemon juice, salt, and pepper, and stir everything together.
- Slice the rolls open, toast them, and spread them with vegan butter. Stuff them with the “Lobster” Salad and serve with lemon wedges.