Vegan Lobster Roll - Vegan and Oil-free Recipes
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!
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Cooking tools:
- Blender
- Grill
- Toaster
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Colander
- Spoon
- Airtight container
Ingredients
- 2-14-oz cans hearts of palm, drained (see note 1)
- 1 ½ cups (15 oz can or cooked from dried) chickpeas, drained
- 1 cup vegan mayo, homemade or store-bought
- ¼ small red onion, diced very finely (or ½ cup chopped green onion)
- 1 large rib celery, finely diced
- 2-3 tablespoons celery leaves, chopped (OR use ½ teaspoon celery seed)
- 2-3 fresh dill and chives, chopped (or use 1 teaspoon each dried herbs)
- 1 ½ tablespoons Old Bay seasoning (see note 2)
- 1 tablespoon dulse flakes, optional (see note 3)
- 2 teaspoons garlic powder
- ½ teaspoon smoked paprika
- Juice of 1 medium lemon (about 3-4 tablespoons lemon juice)
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