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 hearts of palm, drained (see note 1)
- 1 1/2 cups (15 oz can or cooked from dried) chickpeas, drained
- 1 cup vegan mayo, homemade or store-bought
- 1/4 small red onion, diced very finely (or 1/2 cup chopped green onion)
- 1 large rib celery, finely diced
- 2-3 tablespoons celery leaves, chopped (OR use 1/2 teaspoon celery seed)
- 2-3 fresh dill and chives, chopped (or use 1 teaspoon each dried herbs)
- 1 1/2 tablespoons Old Bay seasoning (see note 2)
- 1 tablespoon dulse flakes, optional (see note 3)
- 2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- Juice of 1 medium lemon (about 3-4 tablespoons lemon juice)
- 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 onion, celery, celery leaves or seeds, and herbs. Give it a good stir.
- Add everything else: Now add the spices, vegan mayo, 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--try this Old Bay seasoning recipe.
- 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 or a crumble nori sheet.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Sugar-Free, Vegan Lobster Rolls, Vegan Lobster