New England Lobstah Rolls
with Garlic Fries
Heart of palm is a succulent vegetable harvested from the inner core of palm trees, typically packed in salt water and sold canned or jarred. Its tender yet firm texture and briny flavor make it the perfect stand-in for shellfish like lobster. For our plant-based lobster roll, we opted for Maine's classic, cold rendition with creamy "mayo" and a toasted hot dog bun.
INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 2 cloves garlic, peeled and minced
- 14 oz hearts of palm, drained, patted dry and cut into bite-size pieces
- 1 tsp bay seasoning blend
- 1 shallot, peeled and minced
- 1 celery stalk, thinly sliced
- 0.25 oz dill, fronds minced
- 1 lemon, half juiced and half cut into wedges
- 1/4 cup vegan mayo
- 1 tbsp capers
- 2 hot dog buns
- 2 tbsp vegetable oil
- Salt & pepper
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Add potato, 1 tbsp vegetable oil, and a pinch of salt and pepper to baking sheet and toss. Roast for 20 minutes. Add garlic, toss to coat, and continue to roast until fries are browned and crisp in places, 5 to 10 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Meanwhile, combine hearts of palm, bay seasoning blend, 1 tsp vegetable oil, and a pinch of salt and pepper on another baking sheet and gently toss. Roast until lightly browned, 18 to 20 minutes. (4-serving meal: use 2 tsp vegetable oil)
Stir together shallot, celery, dill, lemon juice, mayo, and capers in large bowl. Stir in roasted hearts of palm and season to taste with salt and pepper. (4-serving meal: use 2 tbsp lemon juice)
Brush cut sides of each bun with 1 tsp olive oil and toast, oil side down, in large nonstick skillet over medium-high heat until golden brown, 1 to 2 minutes. Divide hearts of palm mixture between toasted buns. Serve New England lobstah rolls with garlic fries and lemon wedges. Tuck in!
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