Vegan Lobster Roll

I’ve seen quite a few lobster roll recipes pop up the last few months. It has intrigued me because I was a pretty big fan of seafood as a kid, especially lobster. Looking back, it makes me sad to think about the ways lobsters needed to die in order for me to eat it. Knowing what I know now, I could never imagine eating another lobster. That being said, I’m not against the concept of a salty chewy bite coated in vegan mayo with mixed herbs on a toasted hoagie roll – as long as it’s vegan. In fact, I have even tried a few of the vegan lobster roll recipes available out there. As someone who ate many lobster rolls as a kid, none of the recipes really impressed me.

Because of this, I felt compelled to create my own recipe. Like many others out there, the star of the show is the oyster mushroom – it has a bite that I personally believe is unmatched when substituting for lobster and other shellfish. I have to say, however, in my quest to find the perfect vegan lobster roll my version is the best I’ve tried.

If you’re looking for another veganized shellfish recipe, check out my Vegan Crab Rangoon recipe.

Vegan Lobster Roll Recipe

Serves 2

Ingredients

• 3 1/2 cups (254g) oyster mushrooms, roughly chopped
• 3 cups water
• 1 piece kombu
• 1 tsp agave
• Pinch of sea salt
• 1 tsp butter
• 1/2 tsp old bay
• 1 14-oz can heart of palm, shredded
• 1 tsp fresh dill, chopped
• 1 tsp parsley, chopped
• 1 scallion, thinly sliced
• 4 tsp mayo
• 2 hoagie rolls, toasted
• Paprika, sliced scallion, for garnish
• Lemon wedges, for serving (optional)

Directions

1. In a pan over medium heat, bring water with kombu, agave, and salt to a boil. Once boiling, cook the kombu for an additional minute then remove gently. Stir in oyster mushrooms, cook covered for 10 minutes. Drain.
2. Add butter to the same pan over medium heat. Add mushrooms and old bay seasoning; cook for 3-4 minutes. Stir occasionally, but not too much because you want the mushrooms to develop a nice sear. Remove pan from heat and set aside.
3. Dry the shredded hearts of palm in a clean towel, then place in a mixing bowl. Add dill, parsley, scallions, and mayo. Stir to combine. Gently fold in the seared mushrooms, making sure that everything is evenly coated and distributed. Allow to sit in the refrigerator for at least 30 minutes.
4. Divide the “lobster” salad mixture between two hoagie rolls. Garnish with paprika and scallion slices. Serve with homemade potato chips or french fries, as well as optional lemon wedges.

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