the bast lobster rolls

 A vegan take on the traditional lobster roll can be made by substituting parsnips for lobster, according to Isa Chandra Moskowitz's book "Fake Meat: Real Food for Vegan Appetites."

Ingredients:

For the roasted parsnips:

1. 2 tablespoons olive oil
2. 1 teaspoon kosher salt
3. 1/2 teaspoon ground black pepper
4. 2 pounds (910g) parsnips, peeled, cut into 1 1/2-inch (4 cm) chunks (see Recipe Note)

For the dressing:

1. 1/2 cup (120 ml) vegan mayo, prepared or homemade
2. 2 tablespoons fresh lemon juice
3. 1 teaspoon kelp powder
4. 3 tablespoons capers, drained and rinsed
5. 1/3 cup (15g) chives, thinly sliced chives, plus extra for garnish
6. 1/2 teaspoon salt
7. 2 stalks celery, thinly sliced

For assembly:

1. Large split-top hot dog buns
2. Vegan butter, softened
3. Sweet paprika
4. 1/4 cup (11 g) thickly sliced chives

Instructions:

Step:No:01

After preheating the oven to 425°F (220°C), roast the parsnips. Put parchment paper on the bottom of a large baking sheet.

Step:No:02

Season the baking pan with salt, pepper, and olive oil. Coat the parsnips by tossing them in the oil. Bake the parsnips for about 20 minutes, turning them over once or twice, or until they are soft on the inside and have a few golden brown patches. Allow to cool.
Prepare the dressing and put the salad together:
Combine the mayo, lemon juice, kelp powder, capers, chives, and salt in a sizable mixing dish. Stir in the cooled parsnips and celery. Give the salad about 20 minutes to chill.

Step:No:03

To toast the buns, prepare a sizable skillet over medium heat, preferably made of cast iron. Coat each hot dog bun's outside with butter. Put them in the skillet and toast for about two minutes on each side, or until golden brown.

Step:No:04

Assemble: Spoon salad into the buns. Add some more chives and paprika on top. Add lots of napkins to the serving. 

more details for recipes:https://www.simplyrecipes.com/parsnip-lobster-rolls-recipe-6944750