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