Vegan and vegetarian variation on the traditional New England lobster roll.
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.
Per Serving: 713 calories; protein 18g; carbohydrates 91g; fat 34g; sodium 2156.9mg.