The see-it-to-believe-it recipe comes from the executive chef at vegan chain By Chloe.
While many of us love to tuck into a fresh lobster roll during summer months, we are always looking for smart ways to lighten up classic recipes like this to make them healthier.
You might be familiar with the "Connecticut" style of preparing a lobster roll—which cuts out the globs of mayo and reduces the amount butter—but a new recipe not only manages to keep levels of saturated fats and calories low, it transforms this summer favorite into a vegan-friendly dish.
The fishless, vegan "lobster" roll recipe comes from the executive chef at By Chloe, the vegan fast-casual chain founded in part by Chloe Coscarelli, who has built a reputation for making indulgent vegan and vegetarian recipes. Chef Manuel Trevino shared the recipe with Well+Good, which capitalizes on the versatility of hearts of palm, a fan-favorite superfood that is found within the core of palm trees.
"Hearts of palm makes a great lobster substitute, as they’re relatively neutral in flavor so they can take on whatever flavor spin you want to put on them,” Trevino tells Well+Good. “Their texture is also ideal: they’re firm yet tender and hold up to the dressing so the salad itself doesn’t get weighed down.”
Nutritionally, hearts of palm are great sources of protein, potassium, fiber, Vitamin C, as well as rich in minerals like calcium, iron, magnesium, zinc, phosphorus, and copper. You'll have to watch sodium levels, however, as USDA data reflects that a cupful of canned hearts of palm can contain upwards of 620 milligrams of sodium.
Nevertheless, we love how Chef Trevino uses vegan mayonnaise and Old Bay seasoning to transform the hearts of palm into a meaty blend of faux lobster. You can take a look at the full recipe right here.