We always enjoy our time along the Georgia coast, and in Savannah we have a few vegan restaurants on heavy rotation. Be sure to check out Fox & Fig plant-based cafe the next time your in Savannah. But Savannah is known for seafood. So after our last trip to Savannah we needed to figure out a good vegan shrimp substitute.
In our gluten-free vegan shrimp Orzo we used a wonderful product called King Prawn. The only issue is it can be tricky to find sometime. If you see it make sure to grab a couple of packs, it makes a great freezer staple for anytime you get a seafood craving.
We had a great vegan scallops dish for dinner earlier in the year. They used the stems of oyster mushrooms for the scallops. The texture and favor were so good we decided to give them a try for our vegan version of Oyster Mushroom Po Boy.
Before this recipe portobello and shiitake mushrooms had been our go to of choice. The mushroom’s texture 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.
Oyster mushrooms are soft with a slightly chewy texture. When cooked, they have a mild and nutty, seafood-like flavor. Oyster mushrooms are best used in stir-fry, sautéed or as a seafood sub like in this po’boy and for calamari too.
Nutritionally speaking Oyster mushrooms per 1 cup serving contains 2 grams of fiber and 3 grams of protein. They're also a source of vitamin B6 and D.
Vegan Shrimp Po' Boy
- 1 package Vegan King Prawn
- ¾ cup Gluten-free flour
- ¼ cup Corn meal
- 2 teaspoon Garlic powder
- 2 teaspoon Onion powder
- ¾ teaspoon Salt
- 1 Vegan Egg
- 1 cup plant based milk we use unsweetened almond milk
- 1 ½ teaspoons apple cider vinegar
- 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
- 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.
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.
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The Vgn Way