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    You are here: Home / Vegan Gluten Free Recipes / How To Make An Vegan Oyster Mushroom Po Boy

    How To Make An Vegan Oyster Mushroom Po Boy

    January 11, 2020 by Nija Clark | The Vgn Way 4 Comments

    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 | The Vgn Way
    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

        Previous Post: « Vegan Beet Reuben
        Next Post: GLUTEN-FREE PECAN SESAME SEED GRANOLA »

        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

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