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Vegan Version of Lobster Rolls with Artichoke Hearts and Spicy Mayo


A creative vegan take on traditional lobster rolls, featuring tender artichoke hearts mixed with fresh herbs and spices, served on a soft bun with a tangy and spicy kick.

Cuisine: Caribbean Fusion
Servings: 4-6


  • 1 (14 oz) can Artichoke Hearts, drained and chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon fresh dill
  • 1 tablespoon chives
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 4-6 hot-dog buns
  • 1/3 cup red onion, chopped finely

Spicy Mayo

  • 2 teaspoons adobo sauce or hot sauce
  • 1/2 cup vegan mayo

Custom Old Bay Seasoning

  • 1 tablespoon Celery Salt
  • 3 tablespoon Paprika
  • 1 tablespoon Ground Black Pepper

Celery Salt

Cut a large mound of celery leaves into small pieces until it becomes a smaller mound. Leave it to dry for a few days, and then mix it with fine sea salt.


  1. In a large bowl, combine the artichoke hearts, celery, dill, chives, and garlic powder.
  2. Add the Custom Old Bay seasoning to the artichoke heart mixture and toss to coat.
  3. Squeeze the lemon juice over the mixture and toss again to ensure the flavors are evenly distributed.
  4. Cut the buns in half and toast lightly.
  5. Spread a generous amount of Spicy Mayo on each bun half.
  6. Top with the artichoke heart mixture, leaving room for the red onion topping.
  7. Finish with a sprinkle of chopped red onion.

Suggested Drinks

Pinot Grigio: A crisp and refreshing white wine that pairs well with the tangy flavors of the artichoke hearts and spicy mayo.

Sauvignon Blanc: A light and citrusy white wine that complements the herbal notes in the recipe.

Non-Alcoholic Option

Fresh Berry Spritzer: A sweet and fizzy drink made by mixing sparkling water with a splash of lemon juice and a handful of fresh berries (such as blueberries, raspberries, or blackberries). This pairs nicely with the tangy flavors of the artichoke hearts.