Vegan Lobster Roll

[nverland]

Vegan Lobster Roll
Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes Servings 4

Ingredients

US
1 cup cooked or canned chickpeas, drained and rinsed
1 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
2 tablespoons vegan mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Old Bay seasoning
½ teaspoon sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
2 tablespoons vegan butter, melted

Metric

164 g cooked or canned chickpeas, drained and rinsed
14 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
28 g vegan mayonnaise
14.79 ml lemon juice
6 g chopped fresh chives
0.4 g chopped fresh dill
2 g Old Bay seasoning
1 g sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
28 g vegan butter, melted

Instructions

Place the chickpeas into a large mixing bowl and roughly mash them with a fork or potato masher. You want about half of them to be smashed.

Add the heart of palm, celery, mayonnaise, lemon juice, chives, dill, Old Bay, and paprika. Gently stir the mixture until the ingredients are evenly distributed.

Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your taste.

Place a medium skillet or grill pan on the stove over medium heat.

Brush the sides of one of the hot dog rolls with butter, covering the entire outer surface with a thin coating, then place the roll in the skillet. Repeat and add another roll (or as many as you can fit in a batch).

Toast the hot dog rolls in batches, toasting each roll for 1 to 2 minutes per side.

Stuff the filling into the buns and serve.