Vegan Po' Boy with Crispy Oyster Mushrooms
New Orleans-style vegan sandwich featuring breaded and baked oyster mushrooms on toasted French rolls. Served with house-made remoulade, shredded lettuce, tomato, and optional dill pickle. The mushrooms are dipped in a flax egg batter, coated in cornmeal seasoning, and baked until golden and crispy, then finished under the broiler.
Ingredients
- 1 cup vegan mayonnaise
- 2 tablespoon barbecue sauce
- 2 tablespoon whole grain or Creole mustard
- 2 tablespoon fresh parsley, chopped
- 1 clove garlic
- ½ teaspoon white pepper
- 1 teaspoon extra hot prepared horseradish
- 2 teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon vegan Worcestershire sauceregular Worcestershire sauce1condiment
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- ½ teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning salt
- 8 oz oyster mushrooms, stems removed and washedcremini or button mushrooms1neutral
- ½ cup soy milk
- 2 tablespoon ground flax seeds
- 6 tablespoon water
- ⅝ cup cornmeal
- 2 tablespoon chili powder
- ½ teaspoon Cajun seasoning
- 2 tablespoon cooking oil or spray oil
- 2 French rolls, sliced 3/4 of the way through
- 1 tomato, sliced
- 3 cup shredded lettuce
- 1 large dill pickle, cut into four thin slices(optional)
Instructions
- 1
Blend vegan mayonnaise, barbecue sauce, mustard, parsley, garlic, white pepper, horseradish, cayenne pepper, lemon juice, Worcestershire sauce, and Old Bay seasoning until smooth, about 60 seconds using a stick blender. Cover and refrigerate for at least four hours.
- 2
Mix ground flax seeds with water in a cup or small bowl and let sit for 5 to 10 minutes to thicken.
- 3
Set oven temperature to 425 degrees. Lightly spray a non-stick baking sheet with cooking oil, or spread 1 to 2 teaspoons of oil over a regular baking sheet to coat thoroughly.
- 4
Mix cornmeal, chili powder, and Cajun seasoning together in a shallow bowl or on an edged plate.
- 5
Combine soy milk with the flax seed mixture and stir well.
- 6
Separate mushrooms, cutting large ones into two or more pieces and leaving small ones whole. Dip each mushroom into the soy milk and flax mixture, then press into the cornmeal mixture, flip, and press the other side. Lay coated mushrooms on the prepared baking sheet.
- 7
Bake mushrooms for about 20 minutes until golden brown and crispy. During the last 1 to 2 minutes, move mushrooms to the low rack, add rolls to the top rack, set oven to broil, and lightly toast the rolls.
- 8
Remove mushrooms and set aside. Remove rolls and cover the top and bottom with remoulade sauce.
- 9
Stuff each roll with half the mushrooms, shredded lettuce, tomato, and two pickle slices if desired. Press down gently and serve.
Tips
Prepare the remoulade at least four hours in advance, or the night before, to allow flavors to meld.
Use a stick blender for the remoulade to achieve a smooth consistency efficiently.
Let the flax egg mixture sit for the full 5 to 10 minutes to ensure proper thickening before use.
For best results, cut large mushroom pieces to ensure even cooking and consistent texture.
Good to Know
Remoulade keeps refrigerated for up to 3 days in an airtight container. Assembled sandwiches are best served immediately.
Prepare the remoulade the night before or earlier in the day. Flax eggs can be made up to 1 hour ahead.
Serve immediately after assembly while rolls are still warm and mushrooms are crispy.
Common Mistakes
Do not skip the remoulade refrigeration time to avoid thin, watery sauce.
Do not under-thicken the flax egg mixture to avoid breading falling off mushrooms during baking.
Do not overcrowd the baking sheet to ensure even air circulation and crispy coating.
Do not broil rolls for more than 1 to 2 minutes to avoid burning.
Substitutions
Dairy-Free Swaps
General Alternatives
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