Hearts of Palm Lobster Rolls from The Lusty Vegan by Ayinde Howell and Zoe EisnbergThe Lusty Vegan co-author Ayindé Howell veganized lobster rolls, a New England summertime favorite, while maintaining traditional flavors and textures by using hearts of palm. These Hearts of Palm Lobster Rolls are perfect for warm weather gatherings and 4th of July celebrations.

Hearts of Palm Lobster Rolls

Serves 2

Ingredients

  • 2 1/2 tablespoons grapeseed or safflower oil
  • 1 (14-ounce) can hearts of palm (not packed with sugar), rough chopped to consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • 1/4 cup vegan mayonnaise
  • 2 (6-inch) hoagie rolls
  • Vegan butter
  • Lemon wedges, to serve

Preparation

    1. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
    2. Heat 1/2 tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute.
    3. Remove from the heat and add the onion mixture to the hearts of palm. Mix well. Add the Old Bay seasoning, lemon juice, and mayo.
    4. Toast the hoagie rolls until gold brown, then butter the insides.
    5. Divide the hearts of palm mixture between both rolls. Serve warm with wedges of lemon.

TLV SquareFrom The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.

Printable Hearts of Palm Lobster Rolls recipe:

Hearts of Palm Lobster Rolls
Serves: 2 servings
 
Ingredients
  • 2½ tablespoons grapeseed or safflower oil
  • 1 (14-ounce) can hearts of palm (not packed with sugar), rough chopped to consistency of crab meat
  • ¼ cup chopped celery
  • ¼ cup diced red bell pepper
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • ¼ cup vegan mayonnaise
  • 2 (6-inch) hoagie rolls
  • Vegan butter
  • Lemon wedges, to serve
Instructions
  1. Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
  2. Heat ½ tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute.
  3. Remove from the heat and add the onion mixture to the hearts of palm. Mix well. Add the Old Bay seasoning, lemon juice, and mayo.
  4. Toast the hoagie rolls until gold brown, then butter the insides.
  5. Divide the hearts of palm mixture between both rolls. Serve warm with wedges of lemon.
Notes
From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.

 

 

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