Happy Mushroom Monday! Today’s recipe is one that I’m so excited about! Before I became vegan, I wasn’t a big seafood eater. In fact, I didn’t like it at all! So, I’m not sure how this relates to the traditional Po Boy Sandwich that uses actual oysters. All I know is that this is one amazing sandwich!
One of the things that is sometimes missing from healthy vegan food is texture. Being able to get a good crunchy texture without deep frying can sometimes be a challenge! With this recipe, it’s all about the texture and flavor. You would be hard pressed to find this is a healthy vegan sandwich.
With every dish you make, it’s important to work with quality ingredients and this is especially true with finding really fresh oyster mushrooms because they are so key in making this sandwich fresh and flavorful. Pick them up at your local farmer’s market because they will be so much fresher and nutritious than the ones you buy pre-packaged in the stores. My preferred farmer is Kitchen Pride Mushroom Farms because they are local, easily available at my farmer’s market, fresh, and I love the company! (That’s the beauty of shopping local you can really get to know your farmer and where your food comes from!)
So, let’s get started!
Having little helpers for this project is great, messy fun!
Vegan 'Oyster' Po Boy with Spicy Slaw
Po Boy Ingredients:
- 1 lb or 3 full cups oyster mushrooms (cleaned with a damp towel)
- 1 cup cornmeal
- 2 Tablespoons whole wheat flour
- 2 ¼ teaspoon Old Bay Seasoning (I used less sodium version)
- ½ sea salt
- ¼ teaspoon ground black pepper
- 1 cup low sodium vegetable stock
- 4 whole wheat sandwich or hoagie rolls (cut in half)
- 1 large tomato (sliced)
- 2 Tablespoons vegan mayo or horseradish sauce (optional)
Po Boy Instructions:
- Preheat oven to 400 ℉.
- In a small bowl combine cornmeal, flour, Old Bay, sea salt, and black pepper. Mix until combined. Set aside.
- Put vegetable stock in a small bowl set aside.
- Dip each oyster mushroom in vegetable stock to coat.
- Quickly remove from stock and place in cornmeal mixture. Pat each side into the cornmeal to make sure mixture is coated well and sticks to mushroom.
- Remove excess cornmeal by gently lifting mushroom with a fork.
- Place coated mushroom on a non-stick baking sheet.
- Repeat until all mushrooms are coated.
- Bake mushrooms for 10 minutes. Carefully flip and bake for an additional 10 minutes or until crispy.
- To assemble sandwich, spread vegan mayo or horseradish on each sandwich slice. Layer with tomato, a few crisped mushrooms, and a tablespoon or more of coleslaw.
Spicy Slaw Ingredients:
- 3 cups coleslaw with green and red cabbage and carrots (to save time I used bagged)
- ½ jalapeño pepper de-seeded and diced or ½ cup sweet bell pepper (for a less spicy version)
- 3 tbsp raw and unfiltered apple cider vinegar
- 1 tbsp olive oil
- 1 Tablespoon raw sugar
- ⅛ tsp red pepper flakes
- ¼ tsp sea salt
- 1 tsp fresh ground black pepper
Spicy Slaw Instructions:
In a medium bowl whisk together vinegar, olive oil, sugar, pepper flakes, salt, and pepper. Set aside.
In a large bowl combine coleslaw mix and diced pepper. Pour over vinegar mixture and coat coleslaw evenly.
Refrigerate for 30 minutes or up to 2 hours.
- Serve a few tablespoons of coleslaw on po boy sandwich and as a side.
We could NOT stop eating these delicious, crispy mushrooms! Let me know what you think of this recipe! I love hearing from you and how it turns out, comment below and let me know <3
With Health and Happiness,