Recipe: Vegan “Lobster” Roll

Vegan “Lobster” Roll

Friday night hubby and I enjoyed some veggie dogs in our favorite New England (top split) hot dog buns.  Since the buns out numbered the dogs I decided to find another use for them.  Then I got to thinking what other things do you usually find in a hot dog roll? LOBSTER Salad! The sea vegetable flakes give the chickpeas a fish taste and the minced sundried tomatoes against the white vegenaise mimics the colors of a lobster roll.


  • 1 15-oz can of chickpeas, drained and rinsed
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 2T onion, minced
  • 1/2T Triple Blend Flakes (or kelp flakes)
  • 10 sundried tomatoes, minced
  • 1/4 Cup vegenaise or your other favorite vegan mayo
  • salt and pepper to taste


Mix all the ingredients together mashing the chickpeas a bit with the back of your spoon.  Stuff this mixture into a New England Style hot dog bun because it just wouldn’t be the same in any other roll.

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About Lindsay Ingalls

Lindsay Ingalls, a certified holistic health coach, began writing in 2006. She has been featured on Living Harvest, Live Strong, Meatless Monday and other online publications. Lindsay received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. To learn more about Lindsay visit her blog at and her health counseling site

10 thoughts on “Recipe: Vegan “Lobster” Roll

  1. KTBuns

    Oh my god these look SO AMAZING. Chickpea “Tuna” Salad is one of my favorite summer dishes – thank you for giving ideas for a twist on this! :D

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  4. Debbie

    Very good — don’t think it would fool anyone, but my family loved these. Unfortunately, I can’t find New England hot dog rolls that are vegan : (


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