Parsnip Lobster Roll
Vegan parsnip rolls that are truly original! Roasted parsnips tossed in a creamy briny dressing with capers, kelp powder, fresh lemon, celery, and chives, piled into buttered toasted buns.
Notes
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.
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.
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