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Vegan Lobster Roll

Vegan Lobster Roll

Vegan Lobster Roll

Vegan Lobster Roll


¼ cup apple cider vinegar

2 tbsp. lemon juice

½ tsp. granulated sugar

¾ tsp. sea salt, divided

4 cup large oyster mushrooms - about 20 mushrooms

1 - 400ml can hearts of palm, drained from liquid, diced into cubes

½ cup finely diced celery

¼ cup finely diced red onion

3 tbsp. finely chopped chives

4 tbsp. minced garlic

2 tsp. finely chopped dill

⅓ cup vegan mayonnaise

1 tsp. Old Bay seasoning

¼ tsp. smoked paprika + more for garnish

¼ tsp. ground black pepper

2 tsp. dulse, finely ground (optional)

4 to 8 pieces bibb or butter lettuce, cut in half along the stem

½ cup vegan plain sea salt kettle chips, slightly crushed

¼ cup vegan butter, melted

4 vegan hotdog buns, top split


Preheat the oven to 350°F.

In a medium saucepan over low to medium heat, combine apple cider vinegar, lemon juice, sugar and a ½ teaspoon of sea salt. Stir until the salt and sugar dissolve and then add the oyster mushrooms. Bring liquid to a low boil and simmer for 8 to 10 minutes until the mushrooms taste marinated.

If not all the moisture has evaporated, use your hands to squeeze out the excess liquid from the mushrooms and add them into a large bowl. Then add hearts of palm, celery, red onion, chives, garlic, dill, vegan mayo, Old Bay seasoning, smoked paprika, remaining sea salt (¼ teaspoon OR leave out and add to taste just before serving) and ground black pepper. Add powdered dulse, if using. Refrigerate this mixture until assembling sandwiches.

Brush the melted butter on the inside and outside of the hot dog buns. Toast the buns with the sides facing down for 8 minutes, flipping halfway. Bake until golden brown.

Take the two halves of the bibb lettuce and place them leaf side up on one half of the rolls. Spoon about ¾ cups of vegan lobster meat into the rolls and add crushed sea salt kettle chips on top. Serve immediately.

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