Bek's "Free the Lobster" Vegan Lobster Rolls

BAM! It's Compassionate Cooking Sundays!

Credit: @bek.neutral

Ingredients

For the Filling:

2 cans (14 oz each) hearts of palm, drained and rinsed

2 celery stalks, finely diced

1/4 cup of red onion, finely diced (or more to taste)

2 teaspoons of dried dill or two tablespoons of fresh dill, chopped

1/4 cup of vegan mayonnaise

2 teaspoons of Dijon mustard

2 teaspoons of lemon juice

1/2 teaspoon of Old Bay-style seasoning

Salt and pepper, to taste

For Serving:

Buns or rolls of choice

Vegan mayonnaise

Shredded lettuce

Sliced tomatoes

Optional garnish: fresh dill or chopped chives

Instructions

Prepare the Hearts of Palm
Shred the hearts of palm with a fork for a flaky, “seafood-like” texture, or dice them for a chunkier bite—your choice!
Mix the Filling
In a large bowl, combine the hearts of palm, celery, red onion, dill, vegan mayo, Dijon mustard, lemon juice, and Old Bay seasoning. Mix well. Season with salt and pepper to taste.
Chill
Cover and chill the mixture for at least 30 minutes. This helps the flavors meld.
Toast the Buns
Toast your buns or rolls. For extra flavor, lightly butter the sides with vegan butter before toasting.
Assemble
Spread vegan mayo on the inside of the buns. Add shredded lettuce and tomato slices. Spoon in the chilled “Free the Lobster” mixture. Garnish with fresh dill or chives if desired.
Serve & Enjoy!
Perfect for picnics, summer gatherings, or a cruelty-free twist on a coastal classic.

Compassionate Fun Fact!

The cutest roll is our little jelly roll - Lily, who never slows her roll!

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