This Vegan Lobster Roll is a fun and healthy twist on a New England classic. It's the perfect sandwich for summer, ready in just 15 minutes!
- 2-14-oz cans (400g each) hearts of palm, drained (see note 1)
- 1 ½ cups (15 oz can or cooked from dried) (439g) chickpeas, drained
- 1 cup (230g) vegan mayo, homemade or store-bought
- ¼ small red onion, diced very finely (or use green onion)
- 1 large rib celery, finely diced
- 2-3 tbsp celery leaves, chopped
- 2-3 tbsp fresh dill and chives, chopped
- 1 ½ tbsp Old Bay seasoning (see note 2)
- 1 tbsp dulse flakes, optional (see note 3)
- 2 tsp garlic powder
- 1 tsp smoked paprika
- Juice of 1 lemon
- Prep mayo: Make the vegan mayo if you are making it at home: just throw everything in the blender and blend until smooth. Taste and adjust as needed.
- Mash chickpeas: Drain your chickpeas (rinse if you’d like), and mash with a fork.
- Add hearts of palm: Drain your hearts of palm and slice them lengthwise, and then into ½-inch thick half moons. Don’t worry if they fall apart. Add them to the chickpeas.
- Add veggies: Now add the chopped red onion, celery, celery leaves, and herbs. Give it a good stir.
- Add everything else: Now add the spices, mayo, vinegar, lemon juice, and dulse flakes (if using).
- Cook: Cook the mixture for 5-7 minutes over medium high heat in a nonstick skillet. You’re welcome to use a bit of neutral oil here if you prefer, but I don’t personally. You just want to lightly brown the mixture--it tastes better in my opinion this way but it’s not required. If you want to leave it uncooked it won’t make you sick or anything. :)
- Serve: Finally, serve it up in your preference of bun, roll, or lettuce cup, whatever you prefer. If you want to grill or toast the rolls first, you can. Some folks use vegan butter and grill them. Enjoy!
- Store: I recommend storing the vegan lobster separately from the rolls to avoid anything getting soggy. The “meat” will last up to 5 days in the fridge in an airtight container.
- Note 1: Hearts of palm are key for that lobster texture here. But you can also just use more chickpeas if you prefer.
- Note 2: Sorry, it’s not a NEW ENGLAND lobster roll without Old Bay. This spice blend is a classic, though it is a bit salty so I used less and added more smoked paprika and garlic powder. You could make the spice blend yourself if you prefer--I recommend this Old Bay seasoning recipe if you do.
- Note 3: Dulse flakes give the vegan lobster a seafood-y flavor. They are optional, but I highly recommend them. You could alternatively use kelp flakes.
- Note 4: The classic vessel for a New England lobster roll is actually a hot dog bun. I personally prefer a sub roll, so I used these whole wheat smaller sub rolls from my local bakery. Either will work, or you’re welcome to throw it on some lightly toasted sandwich bread or even lettuce cups. It would also be great on a bagel! As such, the nutrition info below does not account for the bun since they are so varied in nutritional content.
- Category: Entree
- Method: Stovetop
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Sugar-Free, Vegan Lobster Rolls, Vegan Lobster