Mock Lobster Rolls

I made this delicious recipe last week and felt like it needed to be flaunted in all of its glory for a special day. So why not today!? 

🇺🇸 Today is one of the biggest outdoor holidays. Packed full of bbq’s, beach days, and poolside events. 🌞 So I give you MOCK LOBSTER ROLLS 👉🏻👉🏻 packed full of chicken of the woods 🍄 (thank you @blueridgechagaconnection for the amazing mushroom!) & hearts of palm. All stacked on toasted hot dog buns 😍 Texture, flavor and even the look is spot on. 🌀 Veganizing some old family favorites is one of my favorite parts about eating plant based! Pulling off recipes packed full of natural ingredients is such a fun and rewarding challenge 🙏🏻😋 I wish I had these today... but I will just live vicariously through anyone who makes them. And I suggest you do!! 🙌🏻🙌🏻

Mock lobster mixture: 1 cup of sautéed chicken of the woods mushroom 4 chopped stalks of hearts of palm 1/4 cup minced red onion 1/2 cup diced celery 1/3 cup vegan mayo 1 tbsp. chopped fresh parsley 1 tsp. chopped celery leaf 1 tbsp. chopped dill 1/2 tsp. Old Bay 1/2 lemon 1/4 tsp. pink salt pinch of black pepper Other: Hot dog rolls Fresh chives Lemon wedges Sauté chunks of mushroom in olive oil over medium heat for about 7-10 minutes. Set aside to cool. Chop hearts of palm and place in a large mixing bowl with your cooled mushrooms. Add in all remaining ingredients and combined. Set in fridge for at least 20 minutes, allowing all flavors to marry. Toast hot dog buns, and fill with your mixture. Will make 6-12 rolls depending on how much filling is in each. Top with fresh chives and serve with lemon wedges 

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