Vegan Lobster Rolls

4 soft split-top hot dog buns or rolls (use vegan buns)
2 tablespoons vegan butter, melted
Lettuce leaves (optional, for layering)
Directions:
1. Prepare the Filling:
Roughly chop the hearts of palm or artichoke hearts into bite-sized pieces, resembling lobster chunks.
In a large bowl, combine the vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and smoked paprika. Mix well.
Add the chopped hearts of palm or artichokes, celery, and fresh dill or parsley. Gently fold everything together until coated. Taste and adjust seasoning with salt and black pepper. Refrigerate for 15–20 minutes to let the flavors meld.
2. Prepare the Rolls:
Lightly brush the inside of each bun with melted vegan butter.
Toast the buns on a skillet or grill over medium heat until golden brown.
3. Assemble the Lobster Rolls:
Line each toasted bun with a lettuce leaf (optional).
Spoon the vegan lobster mixture into the buns generously.
Serving Suggestions:
Serve immediately with a side of chips, fries, or a light salad.
Garnish with a sprinkle of fresh dill or extra Old Bay seasoning for added flair.
Tips for Success:
Texture Matters: Hearts of palm have a naturally flaky texture that mimics lobster. Avoid over-chopping to maintain the texture.
Customization: Add a pinch of cayenne for heat or a splash of vegan Worcestershire sauce for deeper flavor.
Make Ahead: The filling can be made a day in advance and stored in the fridge.
These vegan lobster rolls are packed with flavor and perfect for anyone craving a plant-based alternative to this seafood classic. Enjoy the refreshing, creamy taste in every bite! 🌱✨🦞