Description
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!
Ingredients
for the dry mix
- 1 cup fine cornmeal (not polenta)
- 1 cup panko
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp white or black pepper
- 1 tsp salt
for the wet mix
- 2 cups plant-based milk
- 1 TB Ener-G (or a 1/2 TB VeganEgg)
- 1 TB coconut or apple cider vinegar
for the mushrooms
- 4 cups oyster mushrooms, rough stems cut away (reserve and freeze them for making broth in another application later)
- cooking spray
for the vegan remoulade
- 1 TB olive oil
- 1/8 cup minced garlic
- 1, 4 oz. can of diced green chilis, drained
- 1 cup vegan mayo (I like Hampton Creek or Follow Your Heart)
- 1 TB prepared horseradish
- 1 TB sambal (more or less, depending on how spicy you’d like it)
- 1 tsp vegan Worcestershire sauce
to serve
- 4 hoagie rolls
- vegan butter or olive oil, for toasting the rolls
- 1 small red onion, mandolined and soaked in cold water, drained and patted dry
- 2–3 scallions, chopped
- 1 TB capers, divided 4 ways
- bread and butter pickles
- lemon wedges
Instructions
to prep your batter station
- In one large bowl, combine the dry mix ingredients. Set aside.
- In a separate large bowl, combine all of the wet mix ingredients. Throw in the mushroom tops and toss them around with your hands to make sure the wet mixture gets into all of the nooks and crannies of the mushroom tops. Toss a few times while it marinates for about 20 minutes.
to make your vegan remoulade
- While your mushrooms are marinating, heat a small saucepan over medium-low heat. Add in the oil and the garlic, and stir to coat the garlic in the oil. Once just softened, but not golden (no more than 2-3 minutes), add in the canned diced chilis and allow to saute for 4-5 minutes, stirring frequently. Transfer to a bowl and allow to cool.
- Once cooled, add in the rest of the remoulade ingredients and place into the refrigerator to chill. (This can also be done the day before to allow the flavors to fully blend)
to air fry the mushrooms
- Transfer your two batter bowls near the sink. Take out a handful of mushrooms, letting the wet mixture drip off the mushrooms a bit. Place them into the dry mixture and shake or toss with a spoon to coat, pressing dry mixture to any exposed areas.
- Now holding one breaded mushroom over the sink, lightly spray with the cooking oil, flip and spray again.
- Place the mushrooms into a single layer of your air-fryer basket, taking care not to overcrowd them. Repeat this process as needed based on the size of your air fryer.
- Bake in your air fryer at 400 degrees for 10 minutes or until your mushrooms are golden and look crispy.
- Transfer to paper towels and repeat the process with the remaining mushrooms.
to toast your hoagies
- Split but do not separate the hoagie rolls.
- Place a little vegan butter or olive oil onto the interior, place in your air fryer interior-side up, and toast at 350 for 3-5 minutes, or until the interior is slightly crispy.
to serve
- Spread the desired amount of the vegan remoulade over one side of the toasted hoagie.
- Place 1/4 of the fried mushrooms into the roll, adding red onion, scallions, capers and pickles as desired. Serve with the lemon wedges.
Notes
Any leftover battered mushrooms can be stored in the refrigerator. Reheat in your air fryer, no oil needed!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Battered, Air-Fried
- Cuisine: American