To celebrate the release of Fast Easy Cheap Vegan, I wanted to share a brand new recipe that is decadent, scrumptious, delicious, and oh-so-fancy! I'm talking about Vegan Lobster!! Yup, you read that right! Rich, tender, and served with a buttery lemon garlic dip. Oh, and get this - it's just 7 ingredients and takes just 10 minutes to make. Sensing a theme? 😉
Since the book released last week, life has been a whirlwind of interviews and broadcast segments, congratulatory emails, texts, and phone calls and I don't think I have stopped smiling! Thank you so much to everyone who picked up a copy. I have loved reading your feedback and seeing your photos of the recipes posted online. It makes me feel so good knowing that my recipes are bringing people joy and helping them eat plant-based easily and affordably. So let's celebrate with some Vegan Lobster!!
I mean, just look at how good this Vegan Lobster looks!! I have to confess: after taking these photos, Adam and I devoured this dish in record time. We only paused every so often to say things like, "Holy moly, this is good!" or "Yummmm, oh my goodness!" or "I can't believe this is VEGAN!!"
I think you're really going to enjoy this one! I just love veganized seafood recipes and what better timing for them given the awareness being created by documentaries like Seaspiracy! It's very clear that our oceans need saving and we can do this by choosing what goes on our plates. If you are interested in making other vegan seafood dishes, check out my recipe for Heart of Palm Calamari, Vegan Tofu Fillets or Tofish & Chips 🙂
Note: if you're concerned about the sustainability of heart of palms, rest assured that, unlike some palm oils, most canned varieties of this veggie comes from farmed peach palms. Just check with the brand you are purchasing to be sure.
How to make vegan lobster:
Chop the heart of palm into large chunks. I like to make these chunks various different shapes to mimic the look of lobster pieces.
Add the vegan butter, garlic to a small bowl. Microwave in 20-second increments until melted. Pour half of the melted garlic butter into a large frying pan and add two tablespoons of water to the pan with the butter. Pour the remaining half of melted garlic butter into a small dish and mix in 1 tablespoon of lemon juice. Set this aside, this will be used for dipping.
Heat the pan with the butter and water and add the heart of palm chunks. Lightly simmer for about 5 minutes until the heart of palm is heated through.
Sprinkle the paprika and salt over the heart of palm and gently stir to incorporate the paprika. I like to only partially mix in the paprika so that some pieces have more paprika than others to make it look more like vegan lobster. Serve the heart of palm hot, with the lemon butter on the side, and garnished with parsley and lemon wedges.
This vegan lobster is fantastic served on its own with the lemon butter sauce for dipping, but you can also use it to add it to pasta, top a salad, make a sandwich, or anywhere you need something fancy in your life. Yum!
Bon appetegan!
Sam Turnbull.
Vegan Lobster! (Garlic Butter Heart of Palm)
My Notes:
Ingredients
- 2 cans (398ml / 14oz each) heart of palm, drained and cut into large chunks (see step 1)
- 5 tablespoons vegan butter
- 2 cloves garlic, minced
- 2 tablespoons water
- ½ teaspoon paprika
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, for garnish (optional)
- lemon wedges, for garnish (optional)
Instructions
- Chop the heart of palm into large chunks. I like to make these chunks various different shapes to mimic the look of lobster pieces.
- Add the vegan butter, garlic to a small bowl. Microwave in 20 second increments until melted. Pour half of the melted garlic butter into a large frying pan and add two tablespoons of water to the pan with the butter. Pour the remaining half of melted garlic butter into a small dish and mix in 1 tablespoon of lemon juice. Set this aside, this will be used for dipping.
- Heat the pan with the butter and water and add the heart of palm chunks. Lightly simmer for about 5 minutes until the heart of palm is heated through. Sprinkle the paprika and salt over the heart of palm and gently stir to incorporate the paprika. I like to only partially mix in the paprika so that some pieces have more paprika than others to make it look more like lobster. Serve the heart of palm hot, with the lemon butter on the side, and garnished with parsley and lemon wedges.
Julia says
Remade these today.
But I used pressed firm
tofu.
Added the bit of caper
brine, still delicious.
Natalie Kuyumcu says
Hi. I tried this recipe but the hearts of palm have a mild briny taste to them. Any suggestions on how to make this taste less briny?
Sam Turnbull says
Hi Natalie, you could try a different brand of heart of palm. They are preserved in brine so the strength of the flavor depends on the brand. Also try rinsing them off first. Enjoy!
Lisa says
SO DELISH! We made these just as written but ate them on buns. A new favorite!
Sam Turnbull says
Amazing! So happy you enjoyed, Lisa!
Lucy says
I bought hearts of palm for the first time to try this, I've not done so yet. I've always worried a bit about them as perhaps they're like palm oil and cause deforestation - a concern expressed a long time ago, before veganism was even on the radar for many people, but so many vegan cooks, bloggers etc seem to use them I figured they must be OK now. I can't find anything very conclusive yet, but they don't seem to be any worse than a lot of things in terms of sustainability and can be grown and harvested in a good way.
As to the oil-free requests, I agree with Hyde, there are plenty of options elsewhere for that model of cooking, why insist on adapting Sam's recipes to fit it, and hence changing them beyond recognition? It's a bit like those people who always ask if seitan can be made gluten free! I know we can eat too much oil and fat, and it's worth being careful (and I like a lot of Forks over Knives recipes and ideas) but frankly I think unless you really have to do it, oil-free seems like a limiting route to take which will surely discourage a lot of prospective vegans and veg curious people if they think they have to embrace it to be doing things 'properly'. Accepting the challenge of the restrictions of vegan cooking, and so discovering a whole new range of exciting and delicious flavours is great, worrying about sustainability and other ethical aspects complicate matters (like deforestation for palm plantations, slave labour in cocoa plantations, death squads in the avocado plantations, bees dying in their millions in the almond plantations, the list is endless...). Why make life even more difficult by fretting about a drop of oil in the food?
As to the ads, don't people know about adblockers? Not sure if I should mention them as I know Sam needs to have the ads; they don't have to block everything and you can disable them, but really they do make using the internet so much easier!
Anyway, looking forward to trying the recipe!
Barbara says
Lucy -- what a much-needed post! We need to get real!! Thanks
Reilly says
We made this into a lobster scampi using this recipe for the lobster and this recipe as a guide https://www.cookingforkeeps.com/easy-lobster-scampi-with-linguini/
It was delicious and so easy! Thank you!!
Sam Turnbull says
So happy you enjoyed!
Silver says
YUM!! I mean, anything smothered in garlic butter probably would be, haha 🙂 but the texture and mouth feel of the heart of palm is quite delicious and reminds of lobster, but much better.. coz c'mon, having to crack open, gut and eat suspiciously smelly fish flesh is hella gross. This, is easy and delicious. Good work Sam!
Sam Turnbull says
Hahaha! Wonderful! So happy you're enjoying so many recipes, Silver 🙂
Brandon says
I made this recipe, and I loved the flavor, texture, and ease of preparation. I ended up using about 1/2 tsp to 3/4 tsp salt to help further bring out the flavors, and next time I'll be using 3 cans of hearts of palm since I want even more of this awesome dish! I've never cooked with hearts of palm before, and now I have another tool in my toolbelt to prepare fun and interesting dinners. Next time I'm thinking of using this in a lobster roll.
Sam Turnbull says
Wonderful! SO happy you loved the recipe so much, Brandon 🙂
Julia says
This is a great recipe. I love hearts of palm anyway. A new way to enjoy them. . Another printed recipe to add to my unofficial "Sam cookbook"
Sam Turnbull says
Haha! Amazing!
Carly says
This is UNREAL. It’s so good!!! I’ve never had heart of palm before but I trust Sam’s food more than anyone so I have it a try. Wow so impressed and so simple. Added some vegan cheese and put it over a romaine lettuce. 10/10
Sam Turnbull says
Amazing! Thrilled you loved it so much, Carly 🙂
Julia says
Loved this recipe. I did add a bit of seaweed granules and a smidge of caper brinefor an extra "sea" flavor. Definitely will make again. ❤
Sam Turnbull says
Wonderful! So happy you enjoyed it, Julia 🙂
Suzy says
We had this tonight and very much enjoyed it! I found some Beech Mushrooms at the Farmers Market and sauteed them. I also roasted some asparagus to serve with. I cut the hearts of palm. Next time I will slice them part way through length-wise as well so they separate a bit and look more like your picture. I mean, no one is going to believe it's lobster, but they were great! And husband approved! Thanks Sam!
Sam Turnbull says
So happy you enjoyed it, Suzy! 🙂
LaTrice Mays says
Thanks Sam 🙂
LaTrice Mays says
Sam Hi,
What brand of Hearts of palm do you use? This looks awesome! I can't wait to make this!
Sam Turnbull says
Hi LaTrice, it really doesn't matter what brand, I usually just buy whichever one I find first! Hahaha
Marilyn Walkowiak says
Vegan is not necessarily a healthy way to go but Sam's recipes are wonderful and my son and I love her book, need to buy the new one. You can adjust her recipes to be more healthy using less fat and sugar, it's easy, try her mac n' cheese. It's your choice, meat or no meat, we mix it up using her recipes, enjoy them.
Sam Turnbull says
Thank you Marilyn! That's right, not all vegans focus on health. My recipes are flavour focused not health focused.
Tara Schmidl says
I would also like to go more on the Forks Over Knives OIL-FREE track.
Sam Turnbull says
Feel free to adapt the recipes to suit your own needs. I like to make my recipes accessible to everyone, and not too "scary" for people who aren't vegan. I also like to cook the way that I like to eat 🙂
Tara says
I don’t know if I’ve ever seen heart of palms here in Austria.
Never used jackfruit before but could I use that to sub?
Sam Turnbull says
Jackfruit has a different taste and texture but I'm sure it would still be nice 🙂
Yulca says
Do large Austrian supermarkets carry Feinkost Dittmanns (also have olives etc)? That's what I'm getting, I'm in Germany. Amazon also ships this brand to Austria, I checked :).
Sonya says
Although I haven't tried this yet, I am giving it 5 stars you have a unique mind for inventing recipes and now I have seen everything lol. Vegan lobster! Does it taste good? And where could I find heart of palm? Thanks in advance.
Sam Turnbull says
Haha thank you Sonya! Yes it tastes amazing, and I am able to get heart of palm at my local grocery store. Most grocery stores should carry it 🙂
Char says
I agree. I couldn't read this message because the add covered it up when typing it.
I love Sam's recipes! I have to fight to get to them.
Sam Turnbull says
Sorry to hear that Char. There should be no ads covering any messaging, so if you are seeing this there must be some kind of glitch. If you see this again would you be able to take a screenshot and send it to hello@itdoesnttastelikechicken.com so that I can have it fixed? Thank you! The ads on my site help support the work that I do so that I can continue to provide free vegan recipes.
Suzan Carole Adams says
Just purchased both your book, after seeing you with Chef AJ. My concern is your use of oils and vegan butter. Chef AJ uses no oil or oil products so I was amazed to see that you use so much in your recipes, which all sound great, but how can I make them without using the oils?
Beata says
For sauteeing, you can use vegan broth or even water. For baking, it's more tricky but in some recipes, a mashed banana or apple sauce (or maybe even a mashed avocado if the color is not an issue?) just may do the trick. I suppose that if you wanted to omit oil or butter from a specific recipe, you'd have to google around or ask the recipe author for a possible sub in that particular recipe. It is also entirely possible that some recipes just cannot be made oil free (yet ).
The oil and butter does add up in the calorie department, but it also provides the proper mouthfeel in many dishes and make the vegan dishes more like their animal based versions. If you are not going for the feel of the animal based dish, then omitting the oil could be fine and you would simply create a brand new dish.
Baking is the tricky part, but hopefully Sam has a better answer than me! I know she goes for the easy and tasty vibe, so that's why she uses oil and vegan butter, but hopefully she can tell you more about the possible subs, especially in the baking department.
Sonya says
I use a tiny bit of cooking spray and then a splash of broth or Water. And replace oil in baking with unsweetened applesauce. I recently made chocolate cupcakes and the applesauce made them very moist. I dont like using oil or vegan butter much either. Hope this helps.
Sam Turnbull says
Hi Suzan, so glad you found me via Chef Aj. Isn't she lovely? 🙂 I'm not oil-free and Chef AJ and I actually discussed this in the interview. Many of my recipes can easily be made oil-free if you know how to do water or broth sauté and I often include notes on the recipes about oil-free options where I have them. But for recipes like this one that specifically says butter in the title, I don't have an oil-free option. If you check out the comments on recipes, often readers will say how they adjusted the recipe to make it oil-free. Hope that helps!
Hyde says
If you don’t want to use oil or butter, probably best to stick with recipe creators who follow that model. Obviously you can make substitutions in any recipe but often those substitutions lead to it tasting nothing like the original recipe so it’s always a gamble. Coming from someone who loves oil and vegan butter, Sams recipes are a lifesaver for me.
Erin says
Is there another seasoning that can be used instead of paprika? I'm allergic... Thank you!
Beata says
Mild chili powder, maybe, if you are not allergic to that?
Sam Turnbull says
I agree with Beata a mild chili powder 🙂
cd says
i do love your recipes but the amount of ads and flashing pop-ups etc does my head in (sorry to be negative, but still, love the recipes)
Chloe G. says
Ditto! I know she makes money on the ads but there are too many. And some of the advertisements are from companies that have complaints with the BBB.
Sam Turnbull says
Hi Chloe, I actually have less ads on my site than many bloggers as I want the experience to be enjoyable. Everyone sees different ads based on their location so if you ever see an offending ad feel free to take a screenshot and send it to hello@itdoesnttastelikechicken.com so that I can have it blocked. Thank you! The ads on my site help support the work that I do so that I can continue to provide free vegan recipes.
Sam Turnbull says
Hi cd! I don't have any flashing pop-up ads on my site, so if you are seeing this there must be some kind of glitch. If you see this again would you be able to take a screenshot or screen recording and send it to hello@itdoesnttastelikechicken.com so that I can have it fixed? Thank you! The ads on my site help support the work that I do so that I can continue to provide free vegan recipes.