Vegan Oyster Mushroom Po' Boy

5 from 1 vote

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Seafood, Vegan Seafood

Diet: Vegan

Servings: servings

Calories: 587kcal

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

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!

Note For Gluten-free Hoagie Roll for Po'boy

We used one of our favorite's, MyBread Gluten Free Bakery baguette