Description
Vegan and vegetarian variation on the traditional New England lobster roll.
Ingredients
- 1 (14 ounce) can hearts of palm, drained and chopped
- 1 tablespoon avocado oil
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 pinch salt and ground black pepper to taste
- ¼ cup vegan mayonnaise (such as Vegenaise®)
- 1 stalk celery, minced
- ½ shallot, minced
- 1 lemon, zested and juiced
- 2 teaspoons capers
- ½ teaspoon dried dill weed
- ½ teaspoon sesame seeds
- 2 sandwich rolls, split
- 2 teaspoons olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat hearts of palm dry. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.
- Roast in the preheated oven for 20 minutes.
- Combine vegan mayonnaise
- celery
- shallot
- lemon zest
- juice of 1/4 lemon
- capers
- dill
- sesame seeds
- and salt in a large bowl. Add roasted hearts of palm and toss to coat.
- Brush the tops of the sandwich rolls with olive oil. Toast in a skillet over medium-high heat until lightly browned
- about 1 minute. Add hearts of palm mixture evenly to each roll and serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 2