Amanda Beckwith

Amanda Beckwith's Recipe For A Vegan “Lobster” Roll

My adorable Hamptons friend and new mom Amanda Beckwith recently shared a great recipe for a Vegan “Lobster” Roll made with hearts of palm that I think you will all enjoy. She shares, “I love lobster rolls and sometimes I miss them so this fills the void. Honestly, it’s just as yummy and it’s all about the fixings!” Be sure to follow @navahandmama  for more of great recipes, baby products, home decor ideas, and keep up with Amanda’s lovely life.
-2 cans of whole hearts of palm chopped in unequal sizes to mimic lobster meat
 -3 tablespoons of soy free veganaise
-2 stalks of celery finely minced
 – 1 bunch of dill finely chopped
-juice of 1 lemon
 – seasoning blend of tarragon, paprika, garlic powder, salt, and pepper
 – hot dog buns
-1 tablespoon of @foragerproject buttery spread or any vegan butter substitute
 I prepare my salad the night before I want to eat it to make sure the salad is chilled and all seasoning is absorbed into the “meat”.
– In a bowl combine the veganaise, seasoning blend, celery, lemon juice, and dill. Mix. Then add in your hearts of palm pieces and mix. Place in fridge over night or at least two hours before serving.
-When ready to serve; in a cast iron pan or any pan you have on hand add the buttery spread on med high heat; once melted place hot dog buns face down and cook until brown and crispy. Place the salad in the bun and serve . You can garnish with some fresh dill and a lemon wedge as well! It’s that easy without sacrificing the yumminess and freshness of these mock rolls!! Enjoy ! ❤️