The Best Vegan Lobster Rolls (Gluten Free)

These vegan lobster rolls are one of my favorite things to make during the Summer!  I feel like I’m suddenly transported to the Hampton’s with just one bite!

They’re festive but still really easy to make using whole food ingredients.

One of my favorite things to “veganize” lately is seafood!  I feel like for so long there weren’t really any great vegan or vegetarian substitutions.

As it turns out, making great substations is not only very possible but so worth making!

Plant Based “Lobster”

When it comes to making these plant based seafood recipes, I really like to get not only the texture but the flavor as close to the real thing.  I think sometimes vegan alternatives might have the texture but not the flavor, or vice versa.

To substitute the lobster in this recipe, I use canned hearts of palm.  I usually use the Native Forest brand for this recipe but you can get the precut ones too.

It’s amazing when seasoned and cooked properly, it really takes on a very similar taste and texture.

To give it the seafood flavor I use two amazing products, Kelp Flakes and Organic Seafood Seasoning.  This is what really makes this taste like lobster.

Kelp Flakes are are not only my secret ingredient for most vegan fish and seafood ideas but it’s so great for your health to eat lots of seaweed.  Kelp Flakes specifically are an incredible source of iodine, which is very important for thyroid health.

This Organic Seafood Seasoning is similar to Old Bay seasoning, but what I would consider a healthier alternative.  However, you can use Old Bay seasoning to substitute if you have that.

Last but not least, I recommend cooking the hearts of palm mixture in vegan butter!  I love the vegan butter by Miyokos because I find it be the cleanest brand and the best flavor.

Lobster and butter tend to go hand in hand and it certainly does give this vegan recipe a richness and depth of flavor.

Have Your Bread and Be Gluten Free Too

When I first came up with this recipe, I was worried I wouldn’t be able to put it in a really good roll like the traditional ones.  I’m gluten free but also really picky when it comes to gluten free bread.  (Since sometimes it’s not as good as it could be!)  When I found these Vegan Gluten Free Hot Dog Buns by Schar I fell in love!!  They are the perfect roll/hot dog bun but completely gluten free and vegan!  Hot Tip: Bring a bag of these with you to any Summer parties and BBQ’s! 😉

The Best Vegan Lobster Rolls (gluten free)

Justine Colbert

5 from 2 votes

Print Recipe Pin Recipe

Course Main Course

Cuisine American, French

Servings 3 people

Ingredients

  

The Vegan Lobster

• 1 1/3 15 oz. cans hearts of palm, chopped
• 2 tbsp vegan butter sub avocado oil
• 1/4 cup celery, diced
• 1 tbsp organic seafood seasoning linked above
• 2 tsp kelp granules linked above
• 1 tsp paprika

The Add In's

• 1/4 cup cashew cream mayo or vegan mayo cashew cream recipe below
• 2 tbsp dill, chopped
• 2 tbsp parsley, chopped flat leaf
• 1 tsp capers, chopped
• 2 tsp lemon juice
• 1/4 tsp sea salt
• 3-4 gluten free hot dog buns

Garnish

• paprika
• dill
• lemon slices

Simple Cashew Cream Mayo

• 1 cup cashews unsalted
• 1/2 cup water
• 1 lemon, juice
• 1 tsp arrowroot starch
• 1 tsp garlic powder
• 1 tsp stoneground mustard
• 1/2 tsp sea salt

Instructions

 

• Start by rinsing and chopping your hearts of palm into about 1 inch pieces. Give some pieces a rough chop to have some different texture and sizes.
• Heat a sauté pan on medium heat and add vegan butter, hearts of palm, seafood seasoning, kelp flakes and paprika and mix until well combined.
• Sauté for about 5-7 minutes then remove from the heat and allow to cool. (I like to add it to a bowl and refrigerate for 20-30 minutes to speed up the cooling process)
• If making cashew cream mayo (instead of using vegan mayo) add all cashew cream ingredients to a blender and blend until smooth. If you are not using a high speed blender, soak the cashew in hot water for 25 minutes prior to blending. Store the remaining cashew cream mayo in an airtight container for up to 5 days refrigerated.
• To a medium bowl, add cooked hearts of palm, vegan mayo or cashew cream mayo, lemon juice, capers, diced celery, parlsey, dill and sea salt and mix until well combined.
• Serve on a salad or in gluten free hot dog buns. I like to toast the buns and add some extra vegan butter before adding the vegan lobster filling.
• Garnish with extra paprika and dill. Serve with lemon slices. Enjoy!

Keyword gluten free crust, hearts of palm, lobster roll, vegan