THE RECIPE JOURNAL · Lunch
"Seafood" Style Vegan Rolls
These vibrant rolls are packed with fresh veggies and plant-based ingredients that perfectly mimic the flavors of the sea. They're light, refreshing, and perfect for a healthy snack or appetizer any time of day.
FROM THE KITCHEN • "Seafood" Style Vegan Rolls
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Eggs cooked with garlic
Something delicious to watch next.
01
Roast Hearts of Palm
Start by heating your oven to 400°F (200°C). Pat the hearts of palm dry, then toss them with some avocado oil along with seafood seasoning, salt, and pepper until they’re nicely coated. Spread them out on a baking sheet and roast for about 20 minutes.
02
Mix Vegan Dressing
While that’s cooking, mix together vegan mayo, chopped celery, minced shallot, lemon zest, the juice from a quarter of a lemon, capers, dill, sesame seeds, and a pinch of salt in a big bowl. Once the hearts of palm are roasted, add them to the bowl and give everything a good toss to combine.
03
Toast Rolls and Serve
Next, brush the sandwich rolls with olive oil and toast them in a skillet over medium-high heat for about a minute, just until they get a little golden. Finally, spoon the hearts of palm mixture onto the rolls and enjoy!
Why you’ll love it
These rolls offer a fresh and light alternative to traditional seafood dishes. They are packed with vibrant flavors and textures that satisfy cravings without any animal products. Perfect for those seeking a healthy and delicious plant-based option.
How to serve
Serve these rolls with a tangy dipping sauce like a spicy peanut or a sweet chili sauce. Pair them with a light salad or steamed greens for a complete meal that feels refreshing and satisfying.
Storage & leftovers
Store the prepared rolls in an airtight container with a damp paper towel to keep them moist. Consume within 24 hours for the best texture and flavor. Avoid refrigerating too long as the rice paper can become tough.
