Lunch Recipe

Vegan Lobster Rolls

Vegan and vegetarian variation on the traditional New England lobster roll.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

Pat hearts of palm dry. Toss with avocado oil and coat with seafood seasoning; season with salt and pepper. Transfer to a baking pan.

Step: 3

Roast in the preheated oven for 20 minutes.

Step: 4

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.

Step: 5

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.

NUTRITION FACT

Per Serving: 713 calories; protein 18g; carbohydrates 91g; fat 34g; sodium 2156.9mg.

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