This delicious sandwich offers all the savory flavors of lobster without any seafood, perfect for a plant-based meal. Crispy, flavorful, and easy to make, it’s sure to satisfy both vegans and seafood lovers alike.
Start by heating your oven to 400°F (200°C). Dry off the hearts of palm with a paper towel, then toss them in some avocado oil along with seafood seasoning, salt, and pepper so they’re nicely coated. Spread them out on a baking sheet and roast for about 20 minutes until they get a bit golden.
While that’s cooking, mix together vegan mayo, chopped celery, minced shallot, lemon zest, the juice from a quarter of a lemon, capers, dill, sesame seeds, and a pinch of salt in a big bowl. Once the hearts of palm are done roasting, add them to the bowl and gently toss everything together.
Next, brush the tops of your sandwich rolls with a little olive oil. Heat a skillet over medium-high and toast the rolls, cut side down, until they’re lightly browned—this should take just about a minute. Then pile on the hearts of palm mixture, and your sandwiches are ready to enjoy!
- Use fresh seaweed or dulse flakes to enhance the ocean flavor naturally.
- Press the jackfruit well to remove excess moisture before cooking.
- Toast the bread lightly to add a nice crunch and prevent sogginess.
This sandwich offers a delicious seafood flavor without any animal products. It’s perfect for anyone looking to enjoy a classic taste in a cruelty-free way. The combination of textures and spices makes every bite satisfying and fresh.
Serve with a side of crispy sweet potato fries or a simple green salad. A tangy vegan tartar sauce or a squeeze of lemon adds a bright finish. This sandwich pairs well with a cold, refreshing drink like iced tea or sparkling water.
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a skillet to keep the filling from drying out. It’s best to keep the bread separate and assemble just before eating to maintain freshness.
