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Vegan Lobster Roll with Grilled Corn

Servings4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

This east-coast inspired, amazing Vegan Lobster Mushroom Roll with Grilled Corn will impress event the savviest lobster lover. We hope you enjoy this Vegan Lobster Roll. It's a great plant-based spin on an East Coast favorite.

How To Make A Vegan Lobster Roll

Simmer Stock
 3 cups Water
 1.50 lbs Lobster Mushrooms
 1 tbsp White Miso
 1 tbsp Kumbo Seaweed
 1 Large Lemon Zest and JuiceSave some wedges for garnish
 ¼ cup Vegan Butter
 1 tsp Salt
 2 tsp Tamari or Soy Sauce
Lobster Salad
 ¾ cup Veganaisee Mayo
 ½ cup Celery, Diced Small
 1 tbsp Minced Chives
 ½ tsp Celery Salt
 ½ tsp Old Bay
 ¼ tsp Garlic Powder
 4 Hotdog Buns
 Salt and PepperTo taste
1

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.

2

Simmer for 5 minutes a taste for seasoning, the stock should start to taste seaweed and salty.

3

Slice mushroom into large clumps replicating the size of lobster claw meat.

4

Add mushroom to stock and simmer on low for 45 minutes until texture is soft like lobster.

5

Remove mushroom from stock and let cool.

6

Add salad ingredients and taste for seasoning.

7

Make a day in advance to let flavors marinade. Toast bun and serve. We served with grilled corn, lemon wedge and sliced cabbage.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 706
% Daily Value *
Total Fat 17g27%

Saturated Fat 4g20%
Cholesterol 5mg2%
Sodium 1235mg52%
Potassium 217mg7%
Total Carbohydrate 96g32%

Dietary Fiber 17g68%
Sugars 1g
Protein 29g58%

Vitamin A 4%
Vitamin C 36%
Calcium 51%
Iron 77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.