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5 from 68 votes

Vegan Lobster! (Garlic Butter Heart of Palm)

Vegan Lobster (Garlic Butter Heart of Palm) that is tender and served with a buttery garlic dip. Just 7 ingredients and takes 10 min to make.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Author: Sam Turnbull


  • 2 cans (398ml / 14oz each) hearts 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)


  • 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.


Serving: 1serving (recipe makes 4 servings) | Calories: 334kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 287mg | Potassium: 3604mg | Fiber: 3g | Sugar: 34g | Vitamin A: 927IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 3mg

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