Have y’all ever had a po’boy before? It’s an incredible southern sandwich that usually consists of some kind of fried protein with an incredible remoulade sauce. This vegan version is so easy to create, and with the help of Follow Your Heart’s Soy Free Vegenaise, it comes together so easily!
Fried Mushroom Po’boy
Cornmeal Fried Mushrooms
- 4 eggs worth of Follow Your Heart VeganEgg
- 3 cups cornmeal
- ½ cup all-purpose flour
- 2 tsp salt
- 2 tbsp cajun seasoning
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 pints of baby bella mushrooms stems removed
- Canola oil for frying
- 2 cups Follow Your Heart Vegenaise
- 2 tbsp ketchup
- 2 tbsp whole grain Dijon mustard
- 1 tbsp dried parsley
- 1 tbsp cayenne or less if you want it more mild
- 1 tbsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ tsp celery salt
- 2 tsp smoked paprika
- 1 tbsp lemon juice
- 2 tsp vegan Worcestershire
- 2 tsp prepared horseradish
- Sub Roll
- Sliced tomatoes
- Shredded iceberg lettuce
For the remoulade, mix all ingredients together until smooth and refrigerate until ready to use.
For the mushrooms, remove the stems and place them in your VeganEgg. Toss to coat and let sit for 10 minutes.
Mix together your other ingredients while your oil heats to 375F. Add your mushrooms to the cornmeal mix and toss to coat well.
Fry in the preheated oil until golden brown, about 2-3 minutes. Drain on a paper towel lined plate and season with salt.
Cut your sub roll, add your remoulade, tomato, pickles, shredded lettuce, and fried mushrooms.
You can use any type of mushrooms you’d like! To make it more like fried “oysters”, oyster mushrooms work great. You can also use hearts of palm.