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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

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.

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.