Vegan Lobster Roll

vegan lobster rolls served on a platter

 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 3 mins
Total: 13 mins
Servings: 2 servings
Yield: 2 sandwiches
Nutrition Facts (per serving)
1426 Calories
58g Fat
206g Carbs
32g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2
Amount per serving
Calories 1426
% Daily Value*
Total Fat 58g 74%
Saturated Fat 10g 50%
Cholesterol 0mg 0%
Sodium 3456mg 150%
Total Carbohydrate 206g 75%
Dietary Fiber 23g 82%
Total Sugars 41g
Protein 32g
Vitamin C 191mg 954%
Calcium 458mg 35%
Iron 16mg 89%
Potassium 1686mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan lobster roll, yes you heard us right! You can make a delicious “lobster” roll that tastes similar to the real thing. The secret: hearts of palm replace the lobster meat. Stuff the filling in a hot, grilled hoagie roll and you’ve got a summer time favorite without any use of animal products.

The recipe is also very simple. It doesn’t require a lot of ingredients and since there is almost no cooking involved besides toasting the rolls you can get them on the table in no time and without heating up the kitchen. Serve them alongside your favorite potato chips, or other picnic sides like potato salad or pasta salad.


  • 1 (15-ounce) can hearts of palm

  • 1 stalk celery, diced

  • 2 teaspoons lemon juice

  • 1/2 cup vegan mayonnaise

  • 1 medium scallion, sliced

  • 1 tablespoon parsley, finely minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon Old Bay seasoning

  • 3 tablespoons vegan butter

  • 2 hoagie rolls

  • Lettuce, for serving

  • Lemon wedges, for serving

Steps to Make It

  1. Gather the ingredients.

    vegan lobster roll ingredients on a marble platter
     The Spruce Eats / Leah Maroney
  2. Cut the whole hearts of palm on an angle to create “lobster-like” pieces.

    hearts of palm cut on a cutting board
      The Spruce Eats / Leah Maroney
  3. Whisk together the celery, lemon juice, vegan mayo, scallions, parsley, salt, pepper, and Old Bay seasoning. Add the cut hearts of palm and toss it in the mayonnaise mixture until they are completely coated. Add more salt and pepper as needed.

    hearts of palm tossed in mayonnaise dressing in a bowl
      The Spruce Eats / Leah Maroney
  4. Split open the rolls and press them down to open them as wide as you can. Add the vegan butter to a skillet or grill pan and heat on medium-high heat. Press the rolls into the pan over the melted butter and toast until golden brown.

    hoagie rolls grilled in a buttered pan
      The Spruce Eats / Leah Maroney
  5. Stuff each roll with half of the “lobster” mixture and lettuce if you wish. Top with more chopped scallion and parsley and serve with lemon wedges. Enjoy!

    vegan lobster rolls with lettuce and lemon wedges
      The Spruce Eats / Leah Maroney

Recipe Variations

  • For a hot, buttered lobster roll simply sauté the hearts of palm in three tablespoons of vegan butter. Add just the scallions and parsley (leave out all the other ingredients) at the last second and serve inside the warm grilled rolls. Add a lemon wedge or two on the side.
  • You can switch up the seasonings in the mayonnaise mixture however you like. Try adding some smoked paprika, fresh chopped dill, or fresh chopped chives in place of the scallions.
  • You can use hot dog rolls in place of hoagie rolls if you can't find them.

Recipe Tips

  • Pre-sliced hearts of palm also work for this recipe. They will still taste the same as the whole hearts of palm and will have a similar texture. It just won’t resemble the lobster chunks of a traditional lobster roll.