Are you hungry for a perfectly crunchy, spot-on vegan version of the classic southern po’ boy? Oyster mushrooms lend an incredible texture to this speedy recipe, but if you can’t find them, substitute any sliced, tender mushrooms except portobello. Serve with a side salad, coleslaw or potato wedges. Swap nori flakes or any seaweed powder for the kelp, as needed. Reprinted with permission from 30 Minute Vegan Dinners by Megan Sadd, copyright Page Street Publishing 2019.

Cornmeal-Crusted Oyster Mushroom Po’ Boys [Vegan]

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Calories

1703

Serves

3

Cooking Time

10

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Ingredients

For the Cajun Remoulade:

  • 1/4 cup vegan mayo
  • 2 teaspoon white vinegar
  • 1 tablespoon dill pickle relish
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Cajun seasoning
  • 1 tomato

For Breading:

  • 2/3 cup panko or gluten-free panko breadcrumbs
  • 1/3 cup all-purpose or rice flour
  • 1/3 cup cornmeal
  • 2 teaspoon smoked paprika
  • 2 teaspoon kelp
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoons onion powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon celery salt

Other Ingredients:

  • 2 tablespoons tamari
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 cups avocado or grape seed oil, for frying
  • 6 ounces oyster mushrooms, about 2 cups
  • 1 vegan French baguette or 2–3 vegan French or gluten-free bread rolls
  • 1/2 cup shredded cabbage
  • 1/4 cup sliced sandwich pickles
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Preparation

  1. Make the remoulade. Combine the mayo, vinegar, relish, mustard and Cajun seasoning in a small bowl. Cover and place in the fridge until ready to use. Slice the tomato and set aside.
  2. Make the breading. Mix together the panko, flour, cornmeal, paprika, kelp, garlic powder, onion powder, cayenne and celery salt in a shallow bowl. Mix the tamari, water and cornstarch together in a second shallow bowl.
  3. Set a wire rack over a pan lined with paper towels.
  4. Heat the oil in a medium frying pan over medium-high heat for about 2 minutes. When the oil is hot, the surface will look wavy or shimmering. Test that the oil is hot by dropping in a bit of flour or breadcrumbs. When it sizzles a lot, the oil is ready. While it heats, trim the oyster mushroom clusters into shrimp-size pieces.
  5. The tamari slurry has a tendency to separate, so stir often to re-combine. Working a few at a time, dunk the mushrooms in the slurry, then coat them in the breading. Fry the mushrooms until crispy and golden brown, about 2 to 3 minutes per batch. Turn frequently. Fry them in 2 or 3 batches so you don’t overcrowd the pan.
  6. Place the fried mushrooms on the cooling rack while you fry the rest. Slice the baguette into 2 or 3 pieces and toast them before you fry the last batch of mushrooms. Divide the fried mushrooms between the sandwiches and top with shredded cabbage, tomato, pickles and remoulade.
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