Hearts of palm take the place of seafood on this veganized model of the standard seafood roll in The Colourful Household Cookbook. Serve with fries and a chilly beer for the total Maine expertise.
For the lobster salad:
2 (14-ounce) cans hearts of palm, drained
½ cup diced celery
½ cup diced purple onion
¼ cup plus 2 tablespoons vegan mayonnaise
2 tablespoons chopped contemporary dill
1 tablespoon, plus 1 teaspoon Previous Bay seasoning
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
For serving:
4 hoagie rolls
Vegan butter
Lemon wedges
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