Hearts of palm rolls
Prep time : 30 minutes
Chilling : 8 hours
Servings : 4
INGREDIENTS
- 5 tbsp unsalted plant butter, melted
- 1 tbsp lemon juice
- 1 garlic clove, minced
- ¾ cup vegan mayonnaise
- 2-14 oz can of hearts of palm, roughly chopped to consistency of lobster meat (cut long pieces in half, then chop into small half circle pieces)
VEGAN CREAMY DRESSING
- 2 tbsp lemon juice, to taste
- 2 stalks celery & leaves, finely chopped (1/2-3/4 cup)
- 1 small red onion, finely diced (about ¼ cup) – use leftover for garnish
- 1 ½ tbsp dried dill and/or fresh chives, chopped
TO SERVE
- Smoked paprika
- Unsalted plant butter
- 4 gluten-free rolls
We’ve given a vegan twist to the traditional epitome of Maritimes comfort food – lobster roll! Packed with peppy and crunchy veggies, lathered with our homemade vegan mayo, these buttery and mouthwatering rolls will reinvent the way you satisfy your cravings.
Preparation
- In a bowl, mix the unsalted plant butter, lemon juice and minced garlic. Add chopped hearts of palm and toss to coat. Cover and let marinate for as long as possible (overnight is best).
- In another bowl, whisk the vegan mayonnaise with a little bit of lemon juice. Stir in chopped celery, red onion and your choice of herb (dill or chives). Refrigerate until ready to use so it firms up.
- Heat a nonstick skillet over medium-high. Sauté the marinated hearts of palm for 5-8 minutes, stirring occasionally, until lightly golden. Set aside to cool.
- Toss the cooled hearts of palm with the chilled dressing until well coated.
- Heat a skillet over medium heat. Brush the outside of the rolls with unsalted plant butter. Toast for about 1 minute per side until golden. Lightly brush the inside with melted unsalted plant butter.
- Add a few greens to each rolls. Fill generously with the hearts of palm salad. Sprinkle with paprika, onion or chives.
