Vegan Lobster Salad
AuthorsefordCategoryAppetizers, Lunch ideas, VeganDifficultyBeginnerThis Vegan lobster salad uses Pink oyster mushrooms and hearts of palm to create an amazing dish. Use this for appetizers or for lunch.
To start, Mix all the wet ingredients together. Wash the mushrooms and marinate in the mixture for 8hrs or overnight.
Drain away the liquid from the mushrooms and Squeeze remaining liquid out. Pour oil and pinch of sugar on the mushrooms and marinate again for 15 min.
Next, Strain and rinse Hearts of Palm then chop. Add a pinch of salt, 1/2 tsp of Dulse flakes and 1/4 tsp of sugar. Let the mix to sit for at least 15 minutes.
Finally, Combine Hearts of palm, mushrooms and the remaining ingredients. Use additional seasonings (salt, pepper ect..) to taste.
Allow the Lobster salad to marinate for 15 - 30 minutes before serving.
This recipe is for dried mushrooms. If you are using fresh mushrooms I suggest sauteing them in Vegan butter, old bay, a pinch of sugar, dulse flakes and salt and pepper to bring out the flavor.
Ingredients
Directions
To start, Mix all the wet ingredients together. Wash the mushrooms and marinate in the mixture for 8hrs or overnight.
Drain away the liquid from the mushrooms and Squeeze remaining liquid out. Pour oil and pinch of sugar on the mushrooms and marinate again for 15 min.
Next, Strain and rinse Hearts of Palm then chop. Add a pinch of salt, 1/2 tsp of Dulse flakes and 1/4 tsp of sugar. Let the mix to sit for at least 15 minutes.
Finally, Combine Hearts of palm, mushrooms and the remaining ingredients. Use additional seasonings (salt, pepper ect..) to taste.
Allow the Lobster salad to marinate for 15 - 30 minutes before serving.
This recipe is for dried mushrooms. If you are using fresh mushrooms I suggest sauteing them in Vegan butter, old bay, a pinch of sugar, dulse flakes and salt and pepper to bring out the flavor.
