Vegan Lobster Roll

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

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

 

Spring weather is finally here, 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 or shouldn’t be eating, but through video tutorials you can physically show someone, and that has a much greater impact.

 

While this recipe had a video, the quality has drastically improved since then and well I was honestly craving this Lobster Roll lol. As a lobster lover, I thought there could never be a worthy enough replica. However, while creating this concept last year I quickly learned that you absolutely can!

 

 

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

 

 

 

 

 

 


 

What I love about this recipe is, everything. It takes minutes, involves a handful of affordable and accessible ingredients, is effortless, has multiple textures, packs that classic lobster roll flavor, and will 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 rocks:

 

 

Easy

Affordable

Minimal ingredients

Healthy 

Perf for summer

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Recipe Tutorial 

 

 

 

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Vegan Lobster Roll


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

Ingredients

  • 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:

  • 2 tsp adobo sauce or hot sauce
  • 1/2 cup vegan 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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