Recipes|Featured Main
Vegan Oyster Mushroom Po’ Boy
Difficulty Level: Advanced
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Prep Time:30 Minutes
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Cook Time:PT50M20 Minutes
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Yield:2 Sandwiches
Ingredients
- ½ pound oyster mushrooms
- 1 cup unsweetened alternative milk
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 tablespoon Cajun seasoning, divided
- 1 teaspoon Louisiana hot sauce, or more to taste
- 3 cups oil for frying
- 1 cup flour (AP, whole wheat, spelt, chickpea or gluten-free)
- 3 tablespoons cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 French bread rolls
- ½ cup vegan mayonnaise or vegan remoulade sauce
- Sliced tomatoes
- Shredded iceberg or romaine lettuce
- Extra Louisiana hot sauce, optional
- 226.8g oyster mushrooms
- 236.59ml unsweetened alternative milk
- 12.78g lemon juice (or apple cider vinegar)
- 12.78g Cajun seasoning, divided
- 4.26g Louisiana hot sauce, or more to taste
- 709.76ml oil for frying
- 236.59ml flour (AP, whole wheat, spelt, chickpea or gluten-free)
- 38.34g cornmeal
- 12.78g baking powder
- 2.13g salt
- 2.13g black pepper
- 2 French bread rolls
- 118.29ml vegan mayonnaise or vegan remoulade sauce
- Sliced tomatoes
- Shredded iceberg or romaine lettuce
- Extra Louisiana hot sauce, optional
This recipe brings the all the magic and spice of New Orleans home for an incredible plant-based sandwich. Go all the way and make our remoulade sauce recipe, too!
Preparation
STEP 1
Clean mushrooms with a dry towel or brush. Cut off any woody stem ends and separate into 3-4 inch sections. In a large bowl combine alternative milk, lemon juice, ½ of Cajun seasoning and hot sauce and mix well. Add mushroom sections and allow to marinate for 30 minutes.
STEP 2
In a large deep skillet, begin heating oil for frying. Oil temperature should be 350°F when tested with a thermometer. Another way to check when oil is ready is to stick a wooden skewer or dowel in oil and when bubbles form around the wood, the oil is ready.
STEP 3
In another bowl, combine flour, cornmeal, baking powder, salt and pepper. Mix to combine. One at a time, take a mushroom section out of the wet mixture and place into dry mixture. Toss section around until fully coated (pressing some of the dry mixture into the crevices of the mushroom section to create more crunch) then place on a plate.
STEP 4
When all mushroom sections are coated, place about half in hot oil and fry for about 2 minutes per side until browned and crispy. Remove to paper towel, sprinkle liberally with more Cajun seasoning and repeat for the remaining mushroom sections.
STEP 5
Assemble sandwiches by spreading mayonnaise (or remoulade) on both sides of rolls, then layering tomatoes, fried mushrooms sections and shredded lettuce. Add a few dashes of hot sauce if desired.
Options
Substitute oyster mushrooms for maitake, chanterelle, sliced portabella or other large mushrooms. You could also be substitute with sliced and pressed firm tofu, seitan strips or chunks, cauliflower sections or even eggplant slices. Weight differences will mean you have to eyeball how much to use of each different substitution. You can also use a cooked alternative breaded meat cutlet or nuggets.