Lobster rolls are a summer staple, but globs of mayo and butter aren’t exactly the most gut-friendly of foods. That’s why this season, you can get your seafood-sammie fix the vegan way by making some healthy swaps that will still make you feel like you’re indulging in the real thing. And, the free-of-fish star ingredient in this take on the classic recipe will likely surprise you.
Manuel Trevino—executive chef at the beloved vegan restaurant chain By Chloe—put together a lobster roll recipe that could fool even the biggest seafood lovers in your life. And get this: Instead of the crustacean, Trevino uses hearts of palm, a veggie that comes from the core of certain 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 me. “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.”
“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.” —Manuel Trevino, By Chloe executive chef
Once you add some key ingredients into the filling and throw everything into a toasted bun, you’ll be left with a delicacy that’ll win over hearts and stomachs at all your summer gatherings. Expect vegan and meat-eating friends to line up for seconds.
Read more: wellandgood.com