Vegan Lobster Rolls

Posted by in 4th of July, Cooking, Lunch/Dinner, Super Bowl Sunday | 4 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spring weather is coming, and I’m making an objective to revisit some of my favorite recipes to update images and add tutorials! I personally love video tutorials versus images as they make recipes so much more approachable, thus it gets people in the kitchen! As a clinical nutritionist I can sit and delegate what you should or shouldn’t be eating all day. I firmly believe through recipes and physically showing people in video tutorials, that it has a much greater impact.

 

One of my favorite recipes to date out of hundreds, is still this vegan Lobster Roll! Long before my plant based days I assumed you could never replicate something such as this. There are so many variables, the texture, the overall seafood flavor, it just didn’t seem feasible. However, back in 2014 I realized you can absolutely make a fab vegan lobster roll!

 

 

It’s so quick and easy, affordable, perf for any season, and is even non vegan approved!

 

 

 

 

 

 


 

What I love about this recipe is everything. It takes minutes to throw together, involves a handful of affordable accessible ingredients, is effortless, has multiple textures, packs that classic lobster roll flavor, light, refreshing, and will even make your vegan and non vegan peeps swoon!!

 


 

 

If you love effortless creative vegan eats you have to try my recipe for a classic vegan Lobster Roll!!

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Easy

Affordable

Minimal ingredients

Healthy 

Perf for summer

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Recipe Tutorial 

 

 

 

Print
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Vegan Lobster Roll


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 to 4 1x

Ingredients

Scale

Filling:

  • 2 cans hearts of palm, break up into piece (drained)
  • 1 stalk celery finely chopped
  • 1 tbsp fresh dill
  • 1 tbsp chives
  • 1/2 tsp garlic powder
  • 2 tsp old bay seasoning
  • 1/2 squeeze lemon
  • s/p as desired
  • 2 to 4 buns
  • 1/3 cup red onion, chopped finely

Spicy Mayo:


Instructions

  1. Make the spicy mayo: Combine the ingredients
  2. For the lobster, throw everything in a bowl including the spicy mayo, combine. Set in the fridge to chill. Top of toasted buns with the “lobster salad” and garnish with chives and old bay.
  • Category: Lobster Roll
  • Cuisine: Lunch/Dinner

 

 

 

 

 

 

 

 

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4 Comments

  1. what can I use if I don’t have old bay seasoning? What does s/p mean? Thank you. Can’t wait to make this!

    • Hi Sigal! You don’t have to use Old Bay, but the ingredients in old bay are: CELERY SALT (SALT, CELERY SEED), SPICES (INCLUDING RED PEPPER AND BLACK PEPPER) AND PAPRIKA

      S/P is salt and pepper!

  2. I made this and I was left feeling it was missing something that would make all the flavors round out. I think sweet relish – or something along the lines with sweetness – to replace the subtle sweet flavor that lobster has 🙂

    I did eat 2 of them anyway…Yum!

  3. This recipe was amazing, I loved every bite! I followed the recipe and added finley chopped fresh jalapeno, seeds and all, it added a wonderful kick but I love spicy food.
    I am new to to vegan world and this recipe will be one of my go to dishes.
    Thank you so much for sharing ❤️

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