Vegan Po Boy

This vegan po boy is filled with breaded oyster mushrooms and served on toasted hoagie rolls with red onion, scallions and capers. A vegan remoulade adds the right amount of creaminess and spice to this awesome perfect-for-summer sandwich!

this Recipe

I’ve never had a traditional po boy, which is filled with what Wikipedia calls “sloppy roast beef” or fried seafood, depending on who you ask. It’s also served with lettuce and tomato. None of those things are going to go in this sandwich, so I guess this vegan version is more of an “inspired by” than a traditional po boy recipe.

What I was going for in this veggie po boy was crispy, cornmeal-battered, meaty mushrooms dressed on toasted buns with vegan remoulade, paper-thin red onion, and pickles. It’s so perfect for summer with a cold beer and friends.

Why You’ll Love This Recipe

The mushrooms are air-fried: No need to heat up a batch of oil for this recipe. These mushrooms are tossed in a seasoned batter and crisped up. Perfect for when the summer temps are high.

It’s easy to customize: Oyster mushrooms work perfectly here, but you cab use whatever you like. You can even try hearts of palm or cauliflower for a different taste and texture. If you like tomato and lettuce in your po boys, go for it!

Perfect for guests: Once you air-fry a batch of the mushrooms, set up a station for the rest so guests can assemble their own po boys. This makes a great vegan seafood dish!

Key Ingredients for these Oyster Mushroom Po Boy Sandwiches

Cornmeal: We use fine cornmeal (not polenta) here to add an awesome crunch that works so well with the mushrooms.

Panko: This Japanese-style breadcrumb is light and crisp. When blended with the cornmeal here, it creates a light yet sturdy texture.

Garlic and onion powder: This adds a bit of umami and butter flavor to the batter.

Paprika: This spice is made from dried and ground mild red peppers. It adds a clean and smoky note into the batter.

Plant-based milk and an acid: Cashew, oat, soy or almond all work well here. When combined with an acid like apple cider vinegar or coconut vinegar, it creates a “vegan buttermilk” that’s perfect for battering and breading.

Ener-G or the VeganEgg: This is going to add a little barrier between the mushroom and batter, preventing the oil from being absorbed into the mushrooms. This creates a lighter, tastier, crispier mushroom.

Mushrooms: Oyster mushrooms are perfect here, because they are airy yet firm. Feel free to use softened cauliflower florets or chopped hearts of palm if you’d like.

Vegan remoulade: This remoulade uses garlic and green chilis sautéed in olive oil, horseradish, sambal and vegan Worcestershire. It’s blended with a vegan mayo to create a creamy sauce with umami, spice and crunch.

For More Vegan Sandwich Ideas, Check These Recipes Out!

There’s nothing more satisfying than a hearty sandwich. Here are a few ideas that are fun to make and so delicious!

• This Crispy Vegan Fish Sandwich is so easy because the hearts of palm are air fried. You can serve it with a traditional vegan cheese slice and tartar sauce to whatever you’d like.
• I love these Pulled Jackfruit Sandwiches. The taste and texture is amazing and so perfect for summer. I used a spicy bbq sauce, but you can use your favorite brand or homemade bbq sauce here.
• This Vegan French Onion Soup Sandwich takes all of the components of french onion soup and adds in a sandwich! This is one of my favorite recipes to make in the Fall. So cozy and comforting!
• These Vegan Crab Cake Sliders are tiny sandwiches that pack big flavor. Crispy hearts of palm-based crab cakes and a spicy mayo sauce are mind-blowingly delicious on toasted slider rolls!
• Buffalo Cauliflower Steaks are SO GOOD! This recipe is made in the air fryer, making it also very easy and non-fussy. Dig in!

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