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Ingredients

1 (14 ounce) can hearts of palm, drained and chopped 1 tablespoon avocado oil 1 teaspoon seafood seasoning (such as Old Bay®) 1 pinch salt and ground black pepper to taste ¼ cup vegan mayonnaise (such as Vegenaise®) 1 stalk celery, minced ½ shallot, minced 1 lemon, zested and juiced 2 teaspoons capers ½ teaspoon dried dill weed ½ teaspoon sesame seeds 2 sandwich rolls, split 2 teaspoons olive oil

Nutrition Info

712.5 calories carbohydrate: 91 g cholesterol: : - fat: 34 g fiber: 11.9 g protein: 18 g saturatedFat: 5.5 g servingSize: - sodium: 2156.9 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Pat hearts of palm dry. Toss with avocado oil and coat with seafood seasoning, season with salt and pepper. Transfer to a baking pan.
Roast in the preheated oven for 20 minutes.
Combine vegan mayonnaise, celery, shallot, lemon zest, juice of 1/4 lemon, capers, dill, sesame seeds, and salt in a large bowl. Add roasted hearts of palm and toss to coat.
Brush the tops of the sandwich rolls with olive oil. Toast in a skillet over medium-high heat until lightly browned, about 1 minute. Add hearts of palm mixture evenly to each roll and serve.

2 rolls

Vegan and vegetarian variation on the traditional New England lobster roll.