Hearts of palm take the place of seafood in this veganized version of the traditional seafood roll in The Colorful Family Cookbook. Serve with fries and a cold beer for the full Maine experience.
What you need:
For the lobster salad:
2 (14-ounce) cans hearts of palm, drained
½ cup diced celery
½ cup diced red onion
¼ cup plus 2 tablespoons vegan mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon, plus 1 teaspoon Old Bay seasoning
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
4 hoagie rolls
What you do:
- For the lobster salad, roughly chop hearts of palm and place in a large bowl. Add celery, onion, mayonnaise, dill, Old Bay seasoning, lemon juice, salt, and pepper, and stir together.
- Slice rolls open, toast them, and spread with vegan butter. Stuff with salad mixture and serve with lemon wedges.
Photo credit: Ilene Godofsky Moreno
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