Who needs seafood to make a po' boy? This soul food classic is packed with cornmeal-crusted Oyster mushrooms that are fried to crispy perfection and served on a fluffy, doughy homemade baguette. Garnish this delicious sammie with your favorite greens, vegan mayonnaise, and chili peppers for extra heat.

Cornmeal Crusted Oyster Mushroom Po’ Boys on French Bread [Vegan]



For the Bread:

  • 1 cup warm water
  • 2 tablespoons instant yeast
  • 1 tablespoon coarse sea salt
  • 1 tablespoon raw sugar
  • 1/2 cup semolina flour
  • 2 cups all-purpose flour

For the Mushrooms:

  • 1/2 cup all-purpose flour
  • 1 cup medium grind cornmeal
  • 1 tablespoon garlic powder/onion powder
  • 1 tablespoon coarse sea salt
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons cilantro (dried)
  • Oyster mushrooms or any kind of mushroom, depending on how many sandwiches you want
  • Non-dairy milk, as needed


To Make the Bread:

  1. Mix the water and yeast and allow them to sit together while you pull out the other ingredients. Then, add them all together and knead well. Allow to rise, covered, in the bowl for an hour or two until doubled in bulk.
  2. Then punch it down, shape into baguette rolls and either refrigerate until ready to bake or put them into a 425°F. oven for 13-15 minutes after a short period of rising.

To Make the Mushrooms:

  1. Set up a cup of non-dairy milk in a large bowl for a dipping bath. Then, prepare your mushrooms by washing and de-stemming them.
  2. Dunk a few at a time into the milk and then transfer them into a big bag to shaky-shake. Pan fry in about an inch of canola oil until deeply brown on each side, approximately 5 minutes. Allow them to drip on paper towels, then squeeze lemon juice over them just before serving.

To Make the Sandwiches:

  1. Toast bread just before serving. Garnish with fresh greens, sliced white onion, diced chilis, vegan mayonnaise, and cucumbers or pickles.


Bread makes 3-4 loaves.