• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
THE VGN WAY
  • SEARCH
  • ABOUT US
  • PRESS
  • Privacy Policy
  • VEGAN GLUTEN FREE FOOD GUIDE
  • FAQs
  • INSTAGRAM
  • HOME
  • Easy Gluten-Free Vegan Recipes
  • VEGAN GLUTEN-FREE RECIPE INDEX
  • Modern Footer
  • Work With The Vgn Way
  • The Vgn Way Vegan Gluten-Free Web Stories
  • DISCLOSURE
  • Subscribe
  • Instagram Featured Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • BREAKFAST
  • DESSERTS
  • ABOUT THE VGN WAY
  • V + GF PLACES IN ATLANTA
  • RESOURCES
  • SHOP
×

Home » Dinner

How To Make An Vegan Oyster Mushroom Po Boy

Published: Jan 11, 2020 · Modified: Jul 7, 2021 by Nija Clark 4 Comments

Sharing is caring!

42 shares

This fried oyster mushroom po' boy sandwich is so good and oyster mushrooms make a great shrimp substitute. If you have allergies or just looking for a healthy substitute we've got you covered and we have the best vegan remoulade sauce to top this fantastic po'boy

How to make a vegan Oyster Mushroom Po' boy sandwich at the www.thevgnway.com

Before this recipe, portobello and shiitake mushrooms had been our go-to mushroom of choice. 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.

We had a great vegan scallops dish at our favorite vegan cafe in Savannah Fox & Fig cafe and they used the stems of oyster mushrooms for the scallops. The texture and favor were so good we decided to give them a try as a shrimp substitute for this plant-based version and they don't disappoint.

How Do Oyster Mushrooms Taste?

When cooked, they have a mild and nutty, seafood-like flavor. Oyster mushrooms are soft with a slightly chewy texture and are best used in stir-fry, sautéed or as a seafood sub like in this po’boy sandwich and for calamari too.

Nutritionally speaking a 1 cup serving contains 2 grams of fiber and 3 grams of protein. They're also a source of vitamin B6 and D.

Vegan Seafood Recipes To Try

  • Vegan Shrimp Tacos
  • Roasted Shrimp Orzo salad
  • Vegan Scallops
Vegan Oyster Mushroom Po' Boy

Vegan Oyster Mushroom Po' Boy

Nija Clark
Print Recipe Pin Recipe
Course Dinner
Cuisine Seafood, Vegan Seafood
Servings 4 servings
Calories 587 kcal

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

      Note For Gluten-free Hoagie Roll for Po'boy
      We used one of our favorite's, MyBread Gluten Free Bakery baguette

      Nutrition

      Calories: 587kcalCarbohydrates: 49gProtein: 12gFat: 39gSaturated Fat: 4gSodium: 986mgPotassium: 1047mgFiber: 10gSugar: 7gVitamin A: 354IUVitamin C: 8mgCalcium: 108mgIron: 4mg
      Keyword Vegan Po'boy
      Tried this recipe?Mention @vgnway or tag #thevgnway!

      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

      « Vegan Beet Reuben
      Black Sesame Granola (Gluten-Free) »

      Reader Interactions

      Comments

      1. KC

        September 19, 2020 at 1:18 am

        You mentioned vegan egg for mushroom prep. Is the egg used as an egg wash? It’s no longer mentioned in the instructions. Thanks

        Reply
        • Solomon

          September 20, 2020 at 9:16 pm

          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!

      2. Shay

        August 28, 2020 at 8:49 am

        5 stars
        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!

        Reply
      3. Kim

        August 26, 2020 at 11:22 am

        I cannot wait to give this a try. I've never seen the vegan king prawns mentioned.

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Search

      Vegan Gluten-free Grocery List

      Trader Joe's Haul And Free Grocery List

      Trader Joe's One Week Vegan Gluten-Free Meal Plan

      Trader Joe's One Week Meal Plan

      Footer

      ^ back to top

      About

      • Privacy Policy
      • About Nija & Shad
      • Featured In
      • Disclosure

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Collaborate

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2020 Brunch Pro Theme