Our Vegan Lobster Roll Recipe with Grilled Corn will impress event the savviest lobster lover. It's a great plant-based spin on an East Coast favorite.
Next time your friends call for a lobster roll, vegans and shell fish allergy sufferers don't need to feel left out. Whip up this delicious lobster-free version of the classic roll. We think this one taste even better than the original (and no lobsters had to suffer).
The star of the vegan lobster roll recipe? Lobster Mushrooms!
These fungi take on the color, texture and even flavor of their underwater counterparts. Once chopped and mixed with classic lobster roll ingredients like Old Bay and Lemon, the taste is that of the classic lobster roll.
While the Vegan Lobster Mushroom Roll Recipe is typically considered a summer dish, we love it so much, we eat it all year long. It's a classic vegan summer sandwich for any occasion, but all ingredients can easily be found in your local grocery store throughout the year. Who's ready for a vegan lobster roll with freshly grilled corn?
AuthorChef Lauren Mahlke
Chef Lauren's Tips
Save stock and freeze and use for a risotto or paella recipe to add a wonderful seafood flavor.
In a large stock pot combine stock ingredients and bring to a light simmer on medium heat, do not bring to a boil just a light rolling simmer.
Simmer for 5 minutes a taste for seasoning, the stock should start to taste seaweed and salty.
Slice mushroom into large clumps replicating the size of lobster claw meat.
Add mushroom to stock and simmer on low for 45 minutes until texture is soft like lobster.
Remove mushroom from stock and let cool.
Add salad ingredients and taste for seasoning.
Make a day in advance to let flavors marinade. Toast bun and serve. We served with grilled corn, lemon wedge and sliced cabbage.
Ingredients
Directions
In a large stock pot combine stock ingredients and bring to a light simmer on medium heat, do not bring to a boil just a light rolling simmer.
Simmer for 5 minutes a taste for seasoning, the stock should start to taste seaweed and salty.
Slice mushroom into large clumps replicating the size of lobster claw meat.
Add mushroom to stock and simmer on low for 45 minutes until texture is soft like lobster.
Remove mushroom from stock and let cool.
Add salad ingredients and taste for seasoning.
Make a day in advance to let flavors marinade. Toast bun and serve. We served with grilled corn, lemon wedge and sliced cabbage.
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