Vegan Lobster Salad
Vegan lobster salad? Yep, and this delicious salad checks all the boxes in an amazing way… the scent of the briny sea, and the tender sweetness of the meat.
This “lobster” is actually a forest dweller. It’s called a Lobster Mushroom. I didn’t know they even existed, until I saw in our local co-op.
Well, not fresh ones. These were dehydrated and sold by a company called MycoLogical. I’m always up for something new or unusual, so I grabbed a couple packages.
Information on Lobster Mushroom
It is so wild, but they really do smell like the sea. I miss living close to the ocean, so the scent brought a huge sigh but also a big smile.
Now this mushroom does not taste like lobster on its own, but the seasonings help bring the vegan lobster salad to zesty life.
The first step in making this dish is rehydrating the mushrooms. If you’re fortunate enough to have fresh ones (ugh, I envy you), I have a link in the recipe instructions on how to clean them.
This is what the mushrooms look like right from the package. (I just placed them in the water, so they hadn’t plumped up yet.) They are more tender versus chewy, which I prefer.
Note: They do not keep that color after cooking, but the paprika helps with that. I think it still looks really good, and the salad is definitely delicious!
Vegan Lobster salad + Peanut Butter Cookies for dessert!
You can also buy these mushrooms online. I found plenty by searching “sources for lobster mushrooms.”
I also included another option. You can use hearts of palm instead. The taste is good, but I prefer the mushrooms. Hearts of palm just doesn’t do it for me- at least in this recipe.
Many people like hearts of palm for vegan lobster though, so I added it as an alternative. It is much easier to find in the store, and it is also less expensive.
I cut the palms up into different shapes to mimic lobster. Ok, I tried to. I was concentrating more on not trying to cut my fingers into different shapes. haha
This is an easy recipe, and you can make it as plain or as fancy as you like. Serve it tucked into a hotdog bun, sandwich roll, or on crackers. And it’s delicious on a bed of greens too. Enjoy!
FYI- The lobster salad above is made from the hearts of palm. I halved the recipe, as I only had one can on hand, and it was still enough for 2 large servings.
Melt the butter over medium to medium low heat in a large skillet. Add the mushrooms or heart of palm and stir to coat. Cook for about 4 minutes until tender , gently stirring. Add garlic and cook for 30 seconds, or until fragrant. Strain off any liquid, and add the mushrooms or palms to a small bowl. Sprinkle Old Bay seasoning or paprika over top (I like a mix of both). Gently stir to coat. Put in fridge to cool, while putting the sauce together. In a medium bowl, mix the mayonnaise and lemon juice; set aside. Dice the celery and onion and stir into the mayo mix. Add the lobster mushroom or hearts of palm. Gently stir in 1/2 teaspoon of dulse flakes, if using. Add salt (if not using the dulse flakes) and pepper to your taste preference. You can also add more Old Bay if you like. It tastes even better if you cover and chill for at least 1 hour. After letting the flavors mingle and strengthen, stir and taste again and make any seasoning adjustments. Serve over salad greens or stuffed in toasted and buttered hotdog buns.Sprinkle with fresh chives or dill if desired. *Rehydrating Mushrooms: Add 2 cups of hot tap water and 1/2 tablespoon sugar (optional but gives a subtle sweetness like lobster) to a medium bowl; stir and set aside.
Give the mushrooms a good rinse, and then add the mushrooms to the hot water. Soak for 20 minutes, and occasionally stir and push the mushrooms down into the water. Drain and rinse the mushrooms and then gently squeeze them dry with a paper towel or clean cloth. Cleaning Fresh Lobster Mushroom: How to Guide **Preparing Hearts of Palm: Cut into uneven sizes. You can also remove any of the firmer areas, for a softer texture.
Vegan Lobster Salad
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