Learn How To Make Vegan Lobster Rolls + Burro Fries
Vegan Lobster Rolls and Burro Fries, 100% vegan of course, with Celebrity Chef Joya, creator of Cooking With Joya, Author, voted Charlotte NC’s Best Chef and Best Vegan Chef and Queen of transitioning meat eaters to vegans. Chef Joya is awesome in the kitchen, and today she shows us her magic, teaching us how to make amazing vegan Lobster Rolls and Burro Fries. Totally unique and totally delicious. Let’s check it out…
Lobster Rolls and Burro Fries, 100% vegan of course, with Celebrity Chef Joya, creator of Cooking With Joya, celebrated Author, Voted Charlotte NC’s Best Chef & Best Vegan Chef #vegan Chef and Queen of transitioning meat eaters to vegans #today on #LunchBreakLIVE!Hosted by Paige Parsons Roache, Producer/Booker on #JaneUnChained News. #Vegan #veganfood #veganrecipes #veganrecipeshare #veganrecipeideas #plantbased #plantbasedfood #plantbaseddiet #recipes #recipeoftheday
Posted by Jane Unchained News on Friday, March 19, 2021
A Bit About Chef Joya
Adjoa Courtney, known professionally as “Chef Joya,” has a passion for turning basic recipes into exquisite delicacies— a talent that has changed her life.
Growing up in Milwaukee, WI in the heart of the Midwest and raised vegan since she was seven years old, Joya spent a lot of time in her grandmother’s kitchen absorbing the aroma of the food she cooked, along with the wisdom that her grandmother preached. It was during these early years that Joya became fascinated by other elders in her community and oftentimes befriended them in food havens, like international supermarkets, to obtain their authentic recipes.
After years of honing her culinary skills, she began to host dinner parties for her family and friends. She created mind-blowing and awe-inspiring dining experiences that left them amazed and wanting more. From there, she began to do vlogs and offer cooking lessons via her Instagram account, which subsequently became very popular with her social media fans and followers. With the love and support of those closest to her, Joya (who was at the time working primarily as a makeup artist and beauty professional), decided to pursue her childhood dream and became a personal chef.
Following the plant-based foundation of the food she grew up on, Joya began to “veganize” traditional recipes that typically contained animal products, which has since turned into her specialty. She wants her food to remind others who are transitioning to veganism of the meals they enjoyed before they became vegan. As Chef Joya experimented with different cultural flavors such as Soul Food, African, Afro-Caribbean, and French, her recipes expanded to include cuisines from across the globe.
Recognizing the need for vegan cuisine in many culinary genres, Chef Joya began teaching other chefs how to prepare plant-based meals for their clients. She is revered by both vegans and non-vegans alike and is arguably one of the best vegan culinary artists in all the United States.
Although Joya currently resides in Charlotte, she travels across the country winning the hearts and stomachs of communities near and far. She draws in vegans and meat-eaters alike and sells out venues wherever she goes. Joya, who loves all things bright, colorful, and unique, enjoys providing amazingly delicious—and magical— meals for everyone she encounters.
With several awards, successful restaurant collaborations, and cooking competition titles under her belt, one can find Chef Joya experimenting with dishes, preparing for her next dinner party, where she provides great food, wonderful stories, and intimate five-star experience, or sharing recipes on Instagram and YouTube via her channel, “Say What! It’s Vegan?” Recent accolades include being named both critics’ choice “Best Vegan Chef” and readers’ choice “Best Chef” in The Best of The Nest 2019 issue of Queen City Nerve Alt. Weekly Newspaper and being a featured chef (the only vegan chef) on BuzzFeed’s Tasty Social Media Channels.
For more about Chef Joya, visit www.cookingwithjoya.com.
Shall We Eat Some Vegan Lobster Rolls?
Yes, there is such thing as vegan Lobster Rolls, thanks to Chef Joya’s Magic! She uses Hearts of Palm as the base, which absorbs flavors incredibly well, and has the perfect texture for this creation. With the combination of spices and ingredients she uses, you end up with the perfect lobster flavor and texture, but it is 100% plant-based. And she doesn’t stop there. Chef Joya also shows us how to make Burro Fries, a great side dish for this meal. Burro Fries are made from Burro Bananas, and they are delicious! The recipes are below so be sure to give them a try. You won’t regret it.
Hearts of Palm Vegan Lobster Roll
- 1 - 14 oz. can of hearts of palm rinsed and coarsely chopped
- 1/4 cup red onion finely diced
- 1/2 tsp tarragon
- 1 tsp. kelp
- 1 tsp. Old Bay seasoning
- 1 tsp. dill fresh
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp. Dijon mustard
- 1/4 cup vegan mayo
- 1 stalk celery finely sliced
- 1 tbsp. lemon juice
- 1/2 tsp vegan Worcestershire sauce
- 2 tsp. capers
- SEASON THE HEARTS OF PALMS with salt, pepper, kelp, onion powder, garlic powder, and Worcestershire.
- MIX ALL REMAINING INGREDIENTS in a bowl and add hearts of palm.
- ALLOW TO CHILL for 20 minutes.
- STUFF SUB ROLL WITH Bibb lettuce, top with hearts of palm.
- 2 green burro bananas
- 2 cups oil for frying you can also use an air fryer
- Mo’ Cajun Spice BBQ seasoning to taste
- PEEL BANANAS, THEN slice into desired shapes.
- HEAT OIL TO 350o F
- DROP SLICED BANANAS into heated oil for 4 minutes.
- REMOVE BANANAS FROM OIL, lay on a paper towel to drain, then season with Old Bay seasoning.
- SERVE YOUR FRIES with Scallion Mayo (vegan mayo and chopped scallions)
Thanks For Joining Us For Lunch
The vegan Lobster Rolls and Burro Fries were a perfect lunch for today! I can’t wait to feed my non-vegan friends and family with this recipe. They are for sure going to flip over it. If you are looking for other easy vegan recipes to try out, be sure to jump over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’