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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!?ย 

๐Ÿ‡บ๐Ÿ‡ธ Today is one of the biggest outdoor holidays. Packed full of bbqโ€™s, beach days, and poolside events. ๐ŸŒž So I give you MOCK LOBSTER ROLLS ๐Ÿ‘‰๐Ÿป๐Ÿ‘‰๐Ÿป packed full of chicken of the woods ๐Ÿ„ (thank you @blueridgechagaconnection for the amazing mushroom!) & hearts of palm. All stacked on toasted hot dog buns ๐Ÿ˜ Texture, flavor and even the look is spot on. ๐ŸŒ€ 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 ๐Ÿ™๐Ÿป๐Ÿ˜‹ I wish I had these today... but I will just live vicariously through anyone who makes them. And I suggest you do!! ๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป

Mock lobster mixture: 1 cup of sautรฉed 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 Sautรฉ 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 wedgesย 

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Follow @bluefinchplates for all things plant based!

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