INGREDIENTS :

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• 2 14 ounce cans hearts of palm drained & rinsed

• 1/2 cup vegan mayonnaise

• 1 teaspoon mustard

• 1 teaspoon vegan worcestershire sauce

• 1 teaspoon kelp granules (*optional)

• 1 teaspoon Old Bay Seasoning

• 1 teaspoon dried parsley (or 2 Tbsp fresh-cut)

• 3/4 teaspoon granulated garlic

• 1/2 teaspoon granulated onion

• 1/2 tespoon Danwood Smoky Powder®

• Salt & fresh cracked pepper to taste (note the sodium in Old Bay)

• 30 frozen mini phyllo shells , thawed (2 packages)

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INSTRUCTIONS :

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• • Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded (you may need to shred in two batches depending on the size of your processor). Don't over process - the mixture should have a crab-like consistency.

  • To a large bowl, add mayonnaise, mustard, Worcestershire sauce, kelp, Old Bay Seasoning, parsley, garlic, onion, Danwood Smoky Powder®, salt & fresh cracked pepper. Combine well.

  • Add the shredded hearts of palm to the bowl and combine well. Taste for seasoning and add more if needed.

  • Using a small spoon, fill each shell with mixture. Top with fresh-cut parsley if desired. Keep covered in the refrigerator until ready to serve. Enjoy! 

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NOTES :

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• If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious!

• For a richer stuffing, you can swap out ¼ cup mayo for a ¼ cup vegan cream cheese or vegan sour cream (soften cream cheese before using).

• Fills about 26-30 shells depending on how much you stuff them.

• You can make filling the day before, just cover and pop it in the fridge. 

• If you don't have a food processor, you can shred the hearts of palm with a fork.