20min · 6 servings ▢2 14 ounce cans hearts of palm drained & rinsed ▢½ 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 tablespoon fresh-cut) ▢¾ teaspoon granulated garlic ▢½ teaspoon granulated onion ▢Salt & fresh cracked pepper to taste (note the sodium in Old Bay) ▢30 frozen mini phyllo shells , thawed (2 packages)
