Years ago, before I ate plant-based, I visited San Francisco on business and stayed in a hotel by the fisherman’s wharf. If you haven’t been, I recommend it. It’s a beautiful area!
Anyway, on my downtime, I explored the area, including sampling the fresh seafood, which is very plentiful as you can imagine. Of the dishes I sampled, the fresh lobster rolls were among the best. And ever since I switched to a plant-based lifestyle, I’ve wanted to recreate a vegan version.
After a few attempts, I was able to bring the flavors of the San Francisco wharf back home, in a WFPB way, with these Oil-Free Vegan Lobster Rolls!
What you’ll need
- 2 14 oz cans hearts of palm, drained
- 1/4 cup Oil-free Vegan Mayonnaise
- 1 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1/4 cup celery, diced
- 2 tbsp chives, diced
- celery leaves (optional)
- 4 New England-style or sub rolls, toasted
How you’ll do it
- Soak hearts of palm in water for 30 minutes. Drain well.
- Chop hearts of palm into lobster-like chunks.
- Add hearts of palm to medium bowl with remainder of ingredients. Stir well to coat and combine.
- For best results, let mixture marinate in the fridge for a couple hours.
- Scoop some "lobster" salad into one of the rolls, top with celery leaves if desired. Add a final sprinkle of Old Bay on top and serve.
Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!
Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).
Loved it! I’ll chop the palm hearts much finer next time, perhaps closer to shredded (been a long time since i had the ‘real’ thing), but the taste is sensational! thank you!
Glad you enjoyed the lobster rolls!