Lobster roll is a popular sandwich in New England that consists of a mayo-based filling in a soft, toasted, and buttered bun. This classic sandwich is easily veganized using artichoke hearts, vegan mayonnaise, and a touch of dulse seaweed flakes. Transport yourself to Maine with this delicious comfort food sammie!
ARTICHOKE 'LOBSTER' ROLL [VEGAN]
THIS RECIPE IS :
SERVES
4-6INGREDIENTS
- 1 tablespoon olive oil
- 2 12-ounce jars of artichoke hearts or pieces, rinsed
- 1/4 teaspoon dulse seaweed
- 1/4 teaspoon Old Bay seasoning
- 2 garlic cloves, minced
- 2 celery ribs, minced
- 2 tablespoons minced parsley
- 1 tablespoon fresh lemon juice
- Sea salt and ground black pepper
- 1/4-1/2 cup vegan mayonnaise
- Soft hot dog buns, toasted and buttered
PREPARATION
- Heat the oil in a medium or large skillet over medium heat. Add the artichokes, dulse, and Old Bay. Cook, stirring as needed, until golden brown and lightly charred, about 5-8 minutes. Add the garlic and cook for a few more minutes. Remove and set aside in a large bowl to cool slightly.
- Add the celery, parsley, lemon, salt, black pepper, and mayonnaise to the bowl. Combine gently, taste, and adjust with salt, pepper, and mayonnaise.
- Serve the filling in the toasted, buttered buns.
AUTHOR & RECIPE DETAILS
Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.
SRIRACHA SWEET POTATO CHIPS [VEGAN]
THIS RECIPE IS :
INGREDIENTS
- 2 medium sweet potatoes, sliced into chips
- 2 tablespoons coconut oil, melted
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon Sriracha
- 1/4 teaspoon chili powder
- A good pinch of salt
- Fresh cracked pepper
PREPARATION
- Preheat oven to 425°F.
- Place sliced sweet potatoes in a large bowl.
- In a small bowl, whisk together coconut oil and spices. Pour over sweet potato slices and toss with hands until potatoes are coated evenly.
- Line baking sheets with parchment paper. Place slices on baking sheets. Make sure they aren’t crowded/touching.
- Place in the oven and bake for 15 minutes. Remove from oven, flip, place back in oven, and bake for another 10 minutes.
- Remove from oven and garnish with chopped green onion.
AUTHOR & RECIPE DETAILS
Family-friendly vegan dinners and appetizers. I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.
