A delicious summertime sandwich with crunchy, well-seasoned mushrooms and a tangy, creamy sauce. This reinvented Louisiana classic swaps out the oysters for White Button mushrooms that emulate the texture of the original recipe. The mushrooms are baked instead of fried and the sandwich is loaded with creamy remoulade sauce spread on toasty, buttery hoagie rolls and served with crunchy lettuce.

Baked Mushroom Po’ Boys [Vegan]





For the Baked Mushrooms:

  • 4 ounces White Button mushrooms, rinsed
  • 1/4 cup whole wheat flour
  • 1/4 cup almond milk
  • 1/2 cup whole wheat panko bread crumbs
  • 2 tablespoons nutritional yeast
  • 1 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried parsley
  • 1/4 Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Remoulade Sauce:

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon pickle juice
  • 1-2 tablespoons freshly squeezed lemon juice,depending on desired tanginess
  • 2 teaspoons vegan horseradish sauce
  • 1/2 teaspoon yellow mustard
  • 1 clove garlic, minced
  • A few drops of hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon dried parsley
  • Salt and pepper, to taste

For the Sandwich:

  • Shredded lettuce
  • Sliced tomatoes
  • 4 hoagie-style rolls
  • 2 tablespoons vegan butter
  • 1 teaspoon garlic powder


To Make the Mushrooms:

  1. Preheat the oven to 450°F.
  2. Put mushrooms in a medium bowl.
  3. In a small bowl, whisk together flour and almond milk until smooth. Pour over the mushrooms and toss until evenly coated.
  4. In a medium bowl, add bread crumbs, nutritional yeast, and spices. Mix with a spoon briefly.
  5. Transfer the coated mushrooms to a large freezer bag. Pour bread crumbs into a freezer bag, close, and shake around until mushrooms are coated thoroughly with bread crumbs.
  6. Line a baking sheet with parchment paper.
  7. Spread mushrooms out on a baking sheet. Place in the oven and bake 30-35 minutes, until mushrooms are crispy and golden brown.

To Make the Sauce:

  1. Add all ingredients to a medium bowl and whisk. Set aside until serving.

To Make the Sandwiches:

  1. In a small bowl, whisk butter and garlic powder together.
  2. Slice, open bread and spread butter on each side. When the mushrooms have finished baking, remove them from the baking sheet and lay down your bread on a  baking sheet, buttered side up.
  3. Place in the oven and broil on high for about one minute. Watch carefully to avoid burning. Take out when the bread has golden brown edges.
  4. Top bread with shredded lettuce, tomato slices, mushrooms, and then drizzle remoulade sauce to finish. Serve immediately.

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