Manuel Trevino—executive chef at the beloved vegan restaurant chain By CHLOE.—put together a lobster roll recipe that could fool even the biggest seafood lovers in your life. And get this: Instead of the crustacean, Trevino uses hearts of palm, a veggie that comes from the core of certain palm trees. “Hearts of palm makes a great lobster substitute, as they’re relatively neutral in flavor so they can take on whatever flavor spin you want to put on them,” Trevino tells me. “Their texture is also ideal: they’re firm yet tender and hold up to the dressing so the salad itself doesn’t get weighed down.”
“Hearts of palm makes a great lobster substitute, as they’re relatively neutral in flavor so they can take on whatever flavor spin you want to put on them.” —Manuel Trevino, By CHLOE. executive chef
Once you add some key ingredients into the filling and throw everything into a toasted bun, you’ll be left with a delicacy that’ll win over hearts and stomachs at all your summer gatherings. Expect vegan and meat-eating friends to line up for seconds.
Vegan Lobster Rolls
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Prep Time15 minutes
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Cook Time2 hours
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Servings1 vegan lobster roll
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Dietary
Ingredients
For the "lobster meat"
For the lobster roll
Instructions
Recipe Notes
Try these three vegan recipes starring turmeric you can make in 15 minutes or less. Or, find out how Brittany Snow uses cauliflower to make vegan and gluten-free taco shells.