Vobster, aka “vegan lobster,” or “the poor man’s lobster roll” for those adverse to the vegan title. Regardless, an affordable and delicious take on lobster rolls. Note: Recipe adapted from Purple Carrot found here. Serves 3-4, depending on how much you stuff your roll.

Be extra generous with your seasoning
Roasted to get those crisp, bronze edges
Butterfly and roast your hoagie rolls
Garnished with lemon wedge, paired with your favorite summer side


  • 2 cans Heart of Palm, drained and patted dry
  • 1 shallot
  • 2 celery ribs
  • 1 lemon
  • 1/2 cup mayonnaise or Vegenaise (to stay truly vegan)
  • 1/4 tsp dried dill (or more to taste)
  • at least 2 tbsp Seafood Seasoning (such as Old Bay), or more to taste
  • salt & pepper
  • 1 tbsp oil (olive or vegetable)
  • 4 hoagie rolls, cut 3/4 way through the side, and then split open (see photo 3 for reference). Do not slice the bread completely in half.


  1. Pre-heat oven to 425 degrees F.
  2. Slice the heart of palm into 1/2 inch thick rounds, place into a mixing bowl.
  3. Add oil and seafood seasoning to the heart of palm and mix thoroughly.
  4. Spread heart of palm along baking sheet, ensuring that each piece has its own space.
  5. Place baking sheet on top rack of oven and bake for 20-25 minutes, until heart of palm rounds have golden to bronze coloring (see photo 2)
  6. Meanwhile, in another mixing bowl (or the same one from step 2, cleaned) combine lemon juice from one of the lemon halves, mayo, shallot, celery, dill, salt, and pepper. Take a taste test and add more salt, pepper, or dill to suit.
  7. When heart of palm is finished roasting, add the heart of palm to the bowl of dressing.
  8. Immediately after step 7, add opened hoagie rolls to baking sheet and bake for 5-8 minutes until golden (see photo 3 again).
  9. While rolls bake, mix the heart of palm and dressing thoroughly (see photo 4).
  10. Once rolls are done, give 1-2 minutes for cool down. When able to touch, scoop the desired amount of the heart of palm mixture onto rolls.