It’s the final stretch of summer, but there’s still plenty of fun to be had and food to be eaten! I don’t know about you, but I’ll be soaking up the sun at the parks and beaches until there’s snow on the ground. That’s why I’m bringing you an epic 3-part series of vegan summer sandwiches! YA BABY! They’re the perfect companions for you and your pals to bring to summer hangs all month long. First up in the series… this loaded vegan lobster roll!
There’s a lot of ways this lobster roll could be made. In a perfect world I’d use lobster mushrooms, but they’re rare and expensive and ain’t nobody got time for that. I opted for beautiful pink oyster mushrooms that I found at a local farmer’s market called Evergreen Brickworks in Toronto! As amazing as the pink ones are, I realize they aren’t accessible for everyone – so regular oyster mushrooms are just fine, too. They’ve made appearances in recipes like my po’boy and buffalo oyster mushrooms, so it’s safe to say they’re totally hot for food approved.
I think my fave thing about these sandwiches, aside from being SO tasty, is the kettle cooked chips! They add just the right amount of crunch and saltiness to tie it all together. I mean seriously, what’s more #hotforfood than putting potato chips on your damn sandwich?!
Watch how to make this vegan lobster roll in the video, or keep scrollin’ to SEA how it’s all done! The puns never end. Sorry not sorry.
vegan lobster roll
This ridiculously tasty lobster roll is the perfect summer sandwich. It even has salty kettle cooked potato chips on it for extra crunch!
- 1/4 C apple cider vinegar
- 2 tbsp lemon juice
- 1/2 tsp granulated sugar
- 3/4 tsp sea salt, divided
- 4 C large oyster mushrooms (about 20 mushrooms / 165g), stems cubed, mushroom head torn into thirds *see note
- 1 (400ml) can hearts of palm, drained from liquid, diced into cubes
- 1/2 C finely diced celery
- 1/4 C finely diced red onion
- 3 tbsp finely chopped chives
- 4 tbsp minced garlic (about 4 large cloves)
- 2 tsp finely chopped dill
- 1/3 C vegan mayonnaise
- 1 tsp Old Bay seasoning
- 1/4 tsp smoked paprika + more for garnish
- 1/4 tsp ground black pepper
- 2 tsp dulse, finely ground (optional) *see note
- 4 to 8 pieces bibb or butter lettuce, cut in half along the stem
- 1/2 C vegan plain sea salt kettle chips, slightly crushed
- 1/4 C vegan butter, melted
- 4 vegan New England rolls or hotdog buns, top split
Preheat the oven to 350°F.
In a medium saucepan over low to medium heat, combine apple cider vinegar, lemon juice, sugar and a ½ teaspoon of sea salt. Stir until the salt and sugar dissolve and then add the oyster mushrooms. Bring liquid to a low boil and simmer for 8 to 10 minutes until the mushrooms taste marinated.
If not all the moisture has evaporated, use your hands to squeeze out the excess liquid from the mushrooms and add them into a large bowl. Then add hearts of palm, celery, red onion, chives, garlic, dill, vegan mayo, Old Bay seasoning, smoked paprika, remaining sea salt (¼ teaspoon OR leave out and add to taste just before serving) and ground black pepper. Add powdered dulse, if using. Refrigerate this mixture until assembling sandwiches.
Brush the melted butter on the inside and outside of the hot dog buns. Toast the buns with the sides facing down for 8 minutes, flipping halfway. Bake until golden brown.
Take the two halves of the bibb lettuce and place them leaf side up on one half of the rolls. Spoon about 3/4 cups of vegan lobster meat into the rolls and add crushed sea salt kettle chips on top. Serve immediately.
Pink oyster mushrooms are available in the summer at local farmer’s markets. If you can’t find them, any oyster mushroom (white, blue or black) will work too.
Adding dulse will give the vegan lobster meat more of a seafood flavor but can definitely be omitted.