Did you know that hearts of palm can make a great plant based substitute for lobster? No? Well, now you do and you definitely need to try this recipe! Not only is it vegan, but it’s also gluten free. It has that perfect creamy bisque texture and can be made in only fifteen minutes. It’s the perfect easy meal when you’re short on time. Go make this simple, yet delicious recipe!
Serving Suggestions
When I made this, I served it with gluten free garlic bread and a side of steamed broccoli. However, there are so many other sides you could pair with this! Some examples include a salad, vegan/gluten free grilled cheese or other sandwich, and a plant based protein. These are just a few examples as the choices are pretty much endless!
Could I Meal Prep This?
Definitely! One recipe makes about four servings, so there is chance you could be one serving shy for the week. To combat this, you could double the recipe and make eight servings instead, especially if you’re cooking for more than just yourself. Before consuming however, I would recommend reheating it as cold “lobster” bisque just doesn’t hit quite as well.
What Equipment Do I Need for This Recipe?
- Large Soup Pot – To cook the bisque in.
- Cutting Board – To chop the shallots and optional chives on.
- Knife – For chopping.
Ingredients
- Extra Virgin Olive Oil
- Shallot
- Minced Garlic
- Hearts of Palm
- Paprika
- Gluten Free All Purpose Flour or Brown Rice Flour – The first time I made this recipe, I used tapioca flour and I would not recommend it! Tapioca flour has a slightly sweet flavor and it made our bisque too sweet.
- Tomato Paste
- Vegetable Broth
- Coconut Cream
- Coconut Milk
Substitutions
- Extra Virgin Olive Oil – You’re welcome to use a different type of cooking oil.
- Minced Garlic – You can also use three chopped garlic cloves instead.
- Coconut Cream – You’re welcome to try using a different type of nondairy cream. Just keep in mind that this could change the texture of the bisque if it is more or less thick than coconut cream.
Recipe
Vegan “Lobster” Bisque
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large shallot
- 1 1/2 tsp minced garlic
- 2 cans of hearts of palm
- 2 tsp paprika
- 4 tbsp gluten free all purpose flour or brown rice flour
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 1 can of unsweetened coconut cream
- 1 can of coconut milk
- optional garnish of chopped chives
Instructions
- Dice the shallot.
- Add the extra virgin olive oil, diced shallot, and minced garlic to a large pot on medium heat. Sauté for two minutes.
- Cut the hearts of palm into 1/4” thick round slices. Add them to the pot and sauté for 3 minutes.
- Add the paprika to the pot and stir. Mix in the flour and tomato paste.
- Add the veggie stock, coconut cream, and coconut milk to the pot and stir until the soup thickens.
- Cover and let simmer for 5 minutes.
- Portion out bisque into bowls and top with an optional garnish of chopped chives.
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