I have been vegan now for three months, I kind of can't believe it! I still have never felt better and I am enjoying learning to cook new things and try new recipes. I really do not miss too many things at all, which I was pretty shocked by. I don't miss cheese, eggs or even steak. However, with the warm weather I have been craving a lobster roll. I guess you could say I am kind of missing crab and lobster as of right now. So that got me thinking, what can I make instead?
I never ate hearts of palm until I became vegan. I really enjoy them! They have a great flavor and are perfect for a "lobster roll". For those of you who have never even heard of hearts of palm, this delicious vegetable comes from the center of a cabbage palm tree. They are extremely versatile and can be used for so many recipes or just plain on a salad. They have a similar taste to an artichoke, but a bit crunchier. Gives these a try! You won't regret it.
That is a preview of our 1950's kitchen floor in the background. We are slowly fixing up our fixer upper and those floors, while full of character, will be being replaced this winter with our kitchen remodel. I can't wait to have an awesome kitchen to cook in!
This dish is easy and comes together quickly which is great for a quick summer night dish! The hearts of palm can be cut any way you want, but I tried do chunks and some shreds to give that lobster feel.
I got us hoagie rolls from our local grocery store and I wanted them to have that buttery flavor so I brushed the inside with parsley and olive oil and put them in the oven for four minutes. Maybe it's because I don't eat butter anymore, but oh my goodness these were heaven!
Seriously, these rocked and I felt like I was eating a lobster roll.
Vegan Lobster Roll
2 cans of hearts of palm
3 tablespoons vegan mayo
1 tablespoon dijon mustard
3 tsp of Old Bay Seasoning
Salt & Pepper
Quarter of 1 lemon
1 stalk of celery chopped
2 tablespoons of fresh chopped parsley
2 tablespoons olive oil
Chives for a garnish
- Drain hearts of palm and cut into chunks and shreds. Add to a bowl.
- Cut these however you would like or whatever would make you think LOBSTER!
- Add three tablespoons of vegan mayo.
- Add 1 tablespoon of dijon mustard.
- Add 3 teaspoons of Old Bay Seasoning.
- Salt and Pepper to taste.
- Chop one celery stalk and add to the bowl.
- Quarter lemon and squeeze into the bowl.
- Mix everything together and put in the fridge for 30 minutes.
- Preheat oven to 350 degrees.
- Cut bread and brush with fresh parsley and olive oil. Place on oven rack for four minutes.
- Scoop lobster mix into the hoagie roll and garnish with fresh chopped chives.
Eat and enjoy!
This should make two big lobster rolls or four smaller lobster rolls. If you make these make sure to tag @happilyromer.