Yield:2-3 sandwiches or 2 servings of fish sticks 1x
For the tartar sauce
1 cup vegan mayo
1/3 cup relish
1 tsp lemon juice
1 medium shallot, finely minced
For the hearts of palm
1, 14 oz. can whole hearts of palm, drained
4–5 index finger-sized pieces of nori
2 TB Ener-G, whisked with ½ cup water in a medium-sized bowl until frothy
1 cup fine cornmeal
½ cup all-purpose flour
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon white pepper
2 cups panko, plus more if needed
to serve (optional)
2–3 tablespoons vegan butter, for toasting the buns
1 cup mandolined cabbage (green or purple, or a mix)
vegan American cheese slices
½ cup mandolined red onion, soaked in ice cold water for at least 20 minutes, then patted dry
To make the tartar sauce, combine all ingredients and set aside.
With a flat palm, gently press down on each hearts of palm until it pops and flattens. Slide a piece of nori inside the split and repeat with the rest of the hearts of palm.
In a medium-sized bowl, combine the cornmeal, flour, garlic and onion powder, paprika and salt and pepper. Place the panko crumbs in a separate, medium-sized bowl.
Press the hearts of palm into the cornmeal mixture, then into the Ener-G mixture, then back into the cornmeal mixture, back into the Ener-G mixture, then finish with coating evenly in the panko crumbs. (You could also probably try the VeganEgg here as well.) Give it another press with a flat palm to flatten again. Spray liberally all over with the cooking spray.
Place into an air fryer set at 400. Air fry for 5 minutes, flip, coat again with cooking spray, and air fry the other side for 5 minutes more or until golden all over. Be sure to use plenty of cooking spray to allow it to crisp up and get a golden color and crunch.
You can alternatively bake in a pre-heated, 425-degree oven. Bake for 10 minutes, flip, spray again, then bake for 7-10 minutes more, or until golden all over. Be sure to use plenty of cooking spray to allow it to crisp up and get a golden color and crunch.
To toast the buns, melt half of the vegan butter in a cast iron pan over medium heat. Place the bottom buns into the pan until golden, and repeat the steps with the top buns.
Assemble the sandwiches with desired toppings with the tartar sauce, or as fish sticks with the tartar sauce.