January 8, 2023January 9, 2023 by seford

Out Of This World Vegan Lobster Rolls You Will Love

Name: Vegan Lobster Salad
Yield: 6 servings
Ingredients: 1 cup pink mushrooms ( I used Dehydrated); 1 ¼ cups water; 1 vegetable cube; 1 Maggie cube (or seasoned cube of choice); 1 Juice of a lemon; Pinch of salt; ¼ tsp sugar; ½ tsp Dulse Flakes (Seeweed flakes); ½ cup Fresh parsley finely chopped; 1 Spring onion chopped; ½ Smal red onion finely chopped; Juice of Lemon; 2 tsp Old Bay; ½ tsp Paprika; Salt + Pepper to taste; Hot sauce to taste; ½ cup Vegan Mayo ( I used Hellman's)

Impress your guests with these vegan lobster rolls made from pink oyster mushrooms and hearts of palm.

Pink oyster mushrooms and hearts of palm gives you an incredible texture very similar to the real deal. Serve them up inside your favorite roll and it will be a hit!

Pink oyster mushrooms looked similar to lobster meat so I wanted to try them. I ordered dried mushrooms from Smithymushrooms.com as I couldn’t find them fresh. They came the next day which is super convenient. Great company!

These mushrooms are indeed pink and have a very earthy almost sea smell when dried.

KEY NOTE: Using dried mushrooms adds extra steps to your process but they have an incredible flavor so its worth it.

Got fresh mushrooms Instead?

Saute them in Vegan butter, Dulse flakes, Old Bay, a pinch of sugar and combine with the rest of the ingredients below. Your all set!

How to make Vegan Lobster Rolls

Ingredients used:

Pink oyster mushrooms
Hearts of Palm
Dulse flakes (I used Mara seaweed flakes)
Sugar
Vegan mayo
Lemon juice
Old bay
Salt + pepper
Spring onion
Fresh parsley
Paprika

Rehydrating the mushrooms:

The mushrooms were washed, strained then marinated in a vegetable lemon salt bath overnight.

The following day I removed the mushrooms from the broth, squeezing out any remaining liquid.

They were flavorful and tender with very little chew. They were then marinated in sugar and oil with Dulse flakes (seaweed).

There is a great article on food52.com which talks about how to make your mushrooms more tender HERE.

Preparing the Hearts of Palm:

Hearts of Palm need to be drained and rinsed first. They were chopped into semi small bits (to create a chopped lobster meat look) followed by a good sprinkling of Dulse, salt and a pinch of sugar.

Mixing the Lobster roll:

Combine the hearts of palm and mushrooms, adding in the fresh herbs, onion and seasonings then vegan mayo ( Hellman’s is my ultimate fav) and a squeeze of lemon.
Cut your roll in the top center and fill it with your greens of choice, then the lobster meat.
Dust with a little paprika or old bay and serve it up!

Tips to a tasty ‘Lobster’ meat:

Ensure you soak your dried mushrooms at least 8hrs. You don’t want tough rubber flaps in your mouth.
Adding sugar and Dulse flakes to the mushrooms and hearts of palm helps to mimic the natural sweetness of seafood. Just don’t overdo it.
I personally prefer Hellman’s vegan mayo. Its the closest to the real thing and the flavor is amazing.

Having guests over?

These lobster rolls make great appetizers! Use mini buns (like i did) for sliders or you can also serve the lobster salad with your favorite crackers.

You will be able to get 6-8 mini rolls out of this recipe.

Vegan lobster roll is great for lunch or as an appetizer when hosting a party.

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

If you like this why not try my
Loaded Vegan Cheeseburger

My Vegan Lobster Rolls

AuthorsefordCategoryAppetizers, Lunch ideas, VeganDifficultyBeginner

This Vegan lobster salad uses Pink oyster mushrooms and hearts of palm to create an amazing dish. Use this for appetizers or for lunch.

Yields6 Servings

Total Time15 mins

Rehydrating the mushrooms

1 cup pink mushrooms ( I used Dehydrated)

1 ¼ cups water

1 vegetable cube

1 Maggie cube (or seasoned cube of choice)

1 Juice of a lemon

The hearts of palm

Pinch of salt

¼ tsp sugar

½ tsp Dulse Flakes (Seeweed flakes)

For the Lobster salad

½ cup Fresh parsley finely chopped

1 Spring onion chopped

½ Smal red onion finely chopped

Juice of Lemon

2 tsp Old Bay

½ tsp Paprika

Salt + Pepper to taste

Hot sauce to taste

½ cup Vegan Mayo ( I used Hellman's)

How to prepare the mushrooms

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.

Prepare the Hearts of Palm

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.

How to make the 'Lobster' salad

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.

NOTE:

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