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!
