We veganized this classic Louisiana staple. Oyster Mushrooms Po’ Boy with shredded lettuce, tomato and the best vegan remoulade sauce to top this fantastic sandwich. Enjoy it for a great weekend dinner.
The texture of mushrooms make them a great vegan meat substitute. In the store, Oyster mushrooms look a little alien and intimidating but after this recipe, there our new favorite.
Why This Recipe Works?
Delicious
Great vegan seafood recipe
Key Ingredients
Oyster Mushrooms - are soft with a slightly chewy texture. When cooked, they have a mild and nutty, seafood-like flavor.
Vegan Buttermilk
Vegan Remoulade Sauce
Vegan Worcestershire - to help with umami and seafood taste.
Coleslaw
French Loaf or Hoagie Rolls
Instructions
Step 1: To make the vegan buttermilk. Mix together 1 cup plant-based milk of choice (we used almond) and add 1 ½ teaspoon apple cider vinegar. Let mixture sit for ten minutes
Step 2: Pour your buttermilk mixture over oyster mushrooms and let soak for 5 minutes. After 5 minutes drain mushrooms in strainer
Step 3: In a large bowl mix together flour, cornmeal, and the dry portion of your egg replacer (don't worry about the liquid half of the replacer, the recipe has enough liquid to compensate)
Step 4: Then add garlic powder, onion powder, cayenne, salt and pepper to taste
Step 5: In a separate dish combine the Remoulade Sauce ingredients, leaving out the coleslaw mix.
Step 6: Separate the Remoulade Sauce into two even batches, in the second batch, combine the sauce with the coleslaw mix and let it sit and marinade in the sauce.
Step 7: Heat oil on medium-high heat in large frying pan
Step 8: Add mushrooms to paper bag, tupper-ware or large plastic zip-lock bag, add flour and shake well to coat
Step 9: Place pieces in frying pan. Cook for about 5 minutes total, flipping once or until golden brown.
Step 10: Place fried mushrooms on a series of paper towels to drain all the access liquid
Step 11: Once mushrooms are fully drained, spread Remoulade Sauce onto a bun, add the mushrooms, then add some of the coleslaw/Remoulade Sauce mix over top of the Po' Boy or along the side to give it extra kick.
More Vegan Seafood Recipes To Try
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Vegan Oyster Mushroom Po' Boy
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
Mushroom Preparations
- 2 pounds Oyster Mushrooms
- ¾ cup Gluten-free flour
- ¼ cup Corn meal
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- ¾ teaspoon Salt
- 1 Vegan Egg
Vegan Buttermilk
- 1 cup plant based milk we use unsweetened almond milk
- 1 ½ teaspoons apple cider vinegar
Remoulade Sauce
- 1 cup Vegan Mayonnaise
- ½ teaspoon Garlic powder
- 1 teaspoon Dijon mustard
- 3 tablespoon Sweet relish
- ½ Lemon juiced
- 1 teaspoon Vegan Worcestershire - we use Kroger Grocery store brand that is vegan minus the anchovies
- ½ teaspoon Creole Seasoning
- Salt & Pepper - to taste
- 1 bag of coleslaw mix
French Loaf or Hoagie Rolls
Neutral Oil for Frying
Instructions
- To make the vegan buttermilk. Mix together 1 cup plant-based milk of choice (we used almond) and add 1 ½ teaspoon apple cider vinegar. Let mixture sit for ten minutes
- Pour your buttermilk mixture over oyster mushrooms and let soak for 5 minutes. After 5 minutes drain mushrooms in strainer
- In a large bowl mix together flour, cornmeal, and the dry portion of your egg replacer (don't worry about the liquid half of the replacer, the recipe has enough liquid to compensate)
- Then add garlic powder, onion powder, cayenne, salt and pepper to taste
- In a separate dish combine the Remoulade Sauce ingredients, leaving out the coleslaw mix.
- Separate the Remoulade Sauce into two even batches, in the second batch, combine the sauce with the coleslaw mix and let it sit and marinade in the sauce.
- Heat oil on medium-high heat in large frying pan
- Add mushrooms to paper bag, tupper-ware or large plastic zip-lock bag, add flour and shake well to coat
- Place pieces in frying pan. Cook for about 5 minutes total, flipping once or until golden brown.
- Place fried mushrooms on a series of paper towels to drain all the access liquid
- Once mushrooms are fully drained, spread Remoulade Sauce onto a bun, add the mushrooms, then add some of the coleslaw/Remoulade Sauce mix over top of the Po' Boy or along the side to give it extra kick.
- Enjoy!
Notes
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
For this Oyster Mushroom Po Boy we used one of our favorite's, MyBread Gluten Free Bakery baguette.
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way
KC
You mentioned vegan egg for mushroom prep. Is the egg used as an egg wash? It’s no longer mentioned in the instructions. Thanks
Solomon
ah. I see what you mean. Sorry about that. No, you don't need to use it as a wash, we simply put the dry half of the egg replacer with the dry ingredients and the wet half of the egg replacer with the wet ingredients. I'll make sure to add those to the instructions. Thanks!
Shay
Not only was this easy it was amazing! You wouldn't know it was mushrooms and my hubby hates the texture usually but he couldn't tell. Fantastic recipe!
Kim
I cannot wait to give this a try. I've never seen the vegan king prawns mentioned.