Hearts of Palm Lobster Rolls


  • 1 14 oz can of La Cima Hearts of Palm, very well chopped
  • 2 1/2 tablespoons of safflower oil
  • 1 teaspoon of lemon juice
  • 1/4 cup of chopped celery
  • 1/4 cup of diced red bell pepper
  • 1/2 cup of chopped onion
  • 1 teaspoon of minced garlic
  • 2 teaspoons of your favorite seasoning
  • 1/4 cup of mayonnaise (vegan)
  • 2 bread rolls (6 inches each)
  • Butter (vegan)
  • Lemon wedges (to serve)


  1. Heat 2 tablespoons of the safflower oil in a large skillet over medium-high heat. Add the La Cima Hearts of Palm and sauté 8-10 minutes, stirring occasionally. Set aside to cool. Add the celery and peppers and mix well.
  2. Heat 1/2 tablespoons of the oil in a skillet (medium heat). Add the onion and sauté for 3-4 minutes or until translucent. Add the garlic and sauté for 1 more minute.
  3. Remove from the heat and add the onion mixture to the Hearts of Palm. Mix well, add your favorite seasoning, lemon juice and the vegan mayo.
  4. Toast the bread rolls that have butter inside and add the Hearts of Palm mixture between. Serve with wedges of lemon.