• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Cheesecake
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Vegan Lobster Salad

August 1, 2017 By Gretchen 3 Comments

No, it is not April Fool’s Day!

But this recipe for vegan lobster salad is so good I just had to share!

This was my lunch today. And then my dinner. And I’ll probably have the rest for a late night snack.

Yes, it is true that I obsess when i fall in love, and right here, right now, I have fallen in love!

Vegan Lobster Salad

If you have never tried Hearts of Palm you are in for a treat!

This versatile veggie somehow tastes like fish!

I know I know, Weird right!?

Weirdly delicious!

Vegan Lobster Salad

I went the no carb route since I’m getting way too fat eating all of my amazing new Vegan Desserts lately

But you can stuff this bad boy into a roll and have yourself a close to authentic Lobster Roll!

Or is it “Lab-STAH Roll?”

Well however you pronounce it, with just a few ingredients your world will be transformed!

Ok well, maybe not your WORLD, but definitely your LUNCH!

5.0 from 1 reviews
Vegan Lobster Salad
 
Print
Since real lobster has a certain sweetness to it, you may want to add a bit of sugar here. I didn't do that, but if I did, I would use Stevia and probably just a pinch to give it a slight undertone, barely visible
Serves: 3 cups
Ingredients
  • 1 can Hearts of Palm Drained to 7.8 ounce weight after draining (approx 1 ¼ cup)
  • Red Bell Pepper ¼ cup
  • Red Onion ¼ cup
  • Celery 1 Rib (approx ¼ cup)
  • Just Mayo ¼ cup
  • Fresh Italian Parsley 1 Tbs
  • Fresh Dill 1 Tbs
  • Salt & Pepper to taste
Instructions
  1. Chop the larger pieces of Hearts of Palm
  2. Mince the pepper, onion, and celery
  3. Chop the parsley & dill
  4. Combine everything together in a mixing bowl and then season with salt & pepper to taste
  5. Serve on a roll or as a salad
Notes
Keep refrigerated up to 10 days
3.5.3226

 

The video tutorial for the recipe is in this Vlog #13 Below.
Skip to 7:33 IN THE VIDEO TO GET TO THE RECIPE TUTORIAL

Filed Under: How to Cook Vegan for Beginners

Previous Post: « What is Cake Flour? and Can I Use Self Rising Flour?
Next Post: Nice Cream Recipe Caramel Banana Parfait »

Reader Interactions

Comments

  1. Tracy

    August 4, 2017 at 11:08 pm

    Not that you need my 2 cents, but I would love to see a cookbook from Gretchen Price about vegan meals(savory). I have come to realize that I may like to transition into a vegan. Don’y forget to tell us where we can purchase your book.

    Reply
    • Gretchen

      August 6, 2017 at 9:06 pm

      Hi Tracy! Thankyou!! I am hoping this first cookbook for baking will be the stepping stone to more to come! And yes I think I should start tin incorporate my savory meals as well! Thankyou!! and Yes I will definitely keep everyone posted!!

      Reply
  2. Arkaidy

    September 18, 2017 at 3:42 pm

    Oh that’s such awesome news! Congrats on writing the cookbook! Can’t wait to get my hands on a copy! Yay!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My Cookbook is available!

See What's New! Subscribe to my email list!

loader

Email Address*

Name

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

Recipe Categories

Copyright © 2023 Gretchen's Vegan Bakery on the Foodie Pro Theme