Makes 6 Rolls
Photo by Justin Limoges
These vegan lobster rolls are made entirely from roasted parsnips. Cooked at high heat, just right, they’re tender but still have a little snap, which makes them perfect for this playful spin on a classic. A quick roast brings out their natural sweetness and gives you those golden edges you’re looking for. This is an easy vegan lobster roll recipe that works for summer cookouts, picnics, or anytime you want something a little fun and a little nostalgic.
Nobody is going to mistake this for lobster, and that’s not the point. The point is a creamy, briny, stuff-your-face sandwich that vegans and non-vegans alike will be very happy eating. Vegan mayo keeps it rich, fresh lemon juice brightens it up, and capers bring that salty pop that makes you keep going back for another bite. Kelp powder adds a subtle ocean-y note that pulls the whole thing into lobster roll territory without being weird about it. Add crisp celery and plenty of chives and you’ve got something creamy, briny, and surprisingly lobster-like in all the ways that count.
This recipe actually came out by accident, and those are always the best discoveries.
One summer at the restaurant, I made what Ithought was going to be a parsnip potato salad. It tasted delicious, but the title was misleading. This wasn’t simply potato salad with parsnips. It was working a different kind of magic. We stood there eating it, trying to figure out what it reminded us of, and then it clicked. Lobster roll. From there it was just a matter of leaning in. Capers for brine, kelp for that hint of the sea, and suddenly it all made sense. Pile it into a buttered, toasted bun, hit it with a little paprika for that classic color, and the Parsnip Lobster Roll was born.
How would this version play out in Maine? Cue a Stephen King miniseries and let me know.
A note on the parsnips: they can vary in size and have thin, spindly bottoms, so don’t expect to make perfectly even cuts. The spindly end is actually right around the size you want — just slice it into 2-inch pieces as is. Where the parsnip gets thicker, slice it in half lengthwise first, then into 2-inch strips. You’re aiming for pieces that are roughly 2 inches long and about ¾ inch wide, but rustic is the whole point here.
VEGAN PARSNIP LOBSTER ROLLS FAQ
What does a vegan lobster roll taste like? Creamy, briny, and a little sweet with a fresh lemon finish. Nobody is going to mistake it for lobster, but it’s surprisingly lobster-like in all the ways that matter — and anyone at the table, vegan or not, is going to want seconds.
Do I have to use split-top hot dog buns? Nope. Split-top buns are the classic lobster roll vessel and they toast up beautifully on the sides, but they can be hard to find. Regular hot dog buns work fine. I’m not mad at you.
Can I make this ahead of time? For sure. The filling can be made a day ahead and stored in the fridge. Just assemble right before serving so the buns don’t get soggy.
What can I use instead of kelp powder? A small handful of nori flakes or finely chopped seaweed works. You can skip it entirely, but that subtle ocean-y note is what pushes this into lobster roll territory, so try to find it. Natural food stores usually carry it.
Are parsnips really a good lobster substitute? They work better than you’d expect. Slightly sweet, holds its shape when roasted, and takes on whatever flavor you throw at it. They’re not trying to fool anyone but they’re doing their own thing really well.
Can I serve this without buns? Hells yeah. It works as a salad, in lettuce wraps, or over greens for a lighter situation.
How did I end up here? You were probably searching for “vegan lobster roll,” “parsnip lobster roll,” or “vegan seafood sandwich.” Maybe “vegan summer sandwiches” or “plant based lobster roll.” This is the one. You’re in the right place.
WHAT TO SERVE WITH PARSNIP LOBSTER ROLLS
Cheater Baked Beans — because New England, obviously.
Creamy Vegan Macaroni Salad — for the full deli counter experience.
Smoky Vegan Hot Dogs — if you want to turn this into a whole cookout situation.
Vegan Strawberry Feta Salad — sweet, salty, and a perfect contrast to the briny filling.
Stonefruit and Lentil Salad — bright and hearty and great alongside something this creamy.
Quinoa Salad with Black Beans and Mango — fresh and a little tropical on the side.
French fries or potato chips, of course!
Other Sandwiches You Might Like:
Parsnip Lobster Roll
Notes
Ingredients
For the roasted parsnips:
- 2 pounds parsnips peeled, cut into rustic 2-inch strips (see note above)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the dressing:
- 1/2 cup vegan mayo prepared or homemade
- 2 tablespoons fresh lemon juice
- 1 teaspoon kelp powder
- 3 tablespoons capers drained and rinsed
- 1/3 cup thinly sliced chives plus extra for garnish
- 1/2 teaspoon salt
- 2 ribs celery thinly sliced
For assembly:
- 6 large split-top hot dog buns
- Vegan butter softened
- Sweet paprika
- 1/4 cup thinly sliced chives
Instructions
- Roast the parsnips: Preheat the oven to 425°F, Line a large baking sheet with parchment paper.
- Drizzle the olive oil, salt, and pepper on the baking pan. Toss the parsnips in the seasoned oil to coat. Bake for about 20 minutes, flipping occasionally, until the parsnips are tender inside and golden brown in some spots. Let cool.
- Make the dressing and assemble the salad: In a large mixing bowl, stir together the mayo, lemon juice, kelp powder, capers, chives, and salt. Fold in the celery, then fold in the cooled parsnips. Chill the salad for about 20 minutes.
- Preheat a large skillet, preferably cast iron, over medium heat. Butter the outside of each hot dog bun. Place them in the skillet and toast until golden brown, about 2 minutes per side.
- Fill the buns with salad. Sprinkle with paprika (try to do in a nice line, right up the top, see pic) and additional chives. Serve with plenty of napkins.
Hi, this looks fascinating but the actual recipe appears to be missing…
haha, where did it go? Well, it’s back.
Awesome! Thank you for the quick reply. Making this soon.