If you’re on the hunt for a mouthwatering sandwich that perfectly captures the essence of the classic po’ boy but in a vegan way, look no further! This Vegan Crispy Mushroom Po’ Boy is a delightful twist that will satisfy your cravings for something crunchy, savory, and utterly delicious. It’s an ideal choice for anyone looking to enjoy a hearty vegan recipe that packs a punch of flavor.
Imagine biting into a crusty roll filled with crispy, golden mushrooms, dressed with a zesty remoulade, and topped with fresh veggies. This sandwich is not just a meal; it’s a celebration of textures and tastes, bringing together the earthiness of mushrooms and the brightness of fresh ingredients for a truly delicious experience.
Whether you’re hosting a casual gathering with friends or simply treating yourself to a delicious lunch, this po’ boy will impress everyone at the table, regardless of their dietary preferences.
Vegan Mushroom Po’ Boy Sandwich with Crunchy Coating
This Vegan Crispy Mushroom Po’ Boy features tender, juicy mushrooms that are coated in a crispy batter and fried to perfection. Served on a fresh baguette with a creamy vegan remoulade and topped with lettuce, tomatoes, and pickles, it’s a sandwich that brings together flavors and textures in a delightful way.
Ingredients
- 8 oz portobello mushrooms, sliced
- 1 cup all-purpose flour
- 1 cup plant-based milk
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 sandwich rolls or baguettes
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- Pickles for topping
- Oil for frying
- For the remoulade: 1/2 cup vegan mayo, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon hot sauce, and chopped capers.
Instructions
- Prepare the Remoulade: In a bowl, mix the vegan mayo, Dijon mustard, lemon juice, hot sauce, and chopped capers until well combined. Set aside.
- Prepare the Mushrooms: In a shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper. In another bowl, pour the plant-based milk. In a third bowl, place the breadcrumbs.
- Coat the Mushrooms: Dip each mushroom slice first into the flour mixture, then into the plant-based milk, and finally into the breadcrumbs, ensuring they are fully coated.
- Fry the Mushrooms: Heat oil in a deep pan over medium heat. Fry the coated mushrooms in batches until golden brown and crispy, about 3-4 minutes per side. Drain excess oil on paper towels.
- Assemble the Po’ Boy: Cut the rolls in half and spread the remoulade generously on both sides. Layer with shredded lettuce, sliced tomatoes, pickles, and the crispy mushrooms. Close the sandwich and serve immediately.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 sandwiches
- Calories: 450kcal
- Fat: 20g
- Protein: 10g
- Carbohydrates: 50g