Fried Oyster Mushroom Po Boy Sandwich

I can still remember the first time I visited New Orleans and took my first bite of a po boy sandwich. I was drowning in all the rich flavors and loved every moment of it. Creating the veganized version of this culturally popular sandwich was truly nostalgic in the best way possible. I guess it is time to visit New Orleans again or maybe I can make another one of these sandwiches and pretend like I am there.

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Fried Oyster Mushroom Po Boy Sandwich


Marinade:

  • 4-5oz oyster mushrooms (16-20)

  • 2 tbsp flax meal

  • 6 tbsp water 

  • 3 tbsp Old Bay seasoning 

  • 1 tbsp garlic powder

  • Dried basil

  • 1 cup unsweetened nondairy milk

  • 2 tbsp Worcestershire sauce

  • 1/4 cup Apple cider vinegar (can use lemon juice as well)

  • 1-2 cups of oil for frying


Breading:

  • 1/2 cup panko breadcrumbs

  • 1/4 cup corn meal

  • 1/4 cup flour 

  • 2 tbsp Old Bay seasoning 

  • 1 tbsp garlic powder 


Remoulade:

  • 1/2 cup vegan mayo

  • 1 tbsp hot sauce (can add more depending on your preference)

  • 1 tbsp relish

  • 1 tbsp pickle juice (can use lemon juice as well)

  • 1 tsp minced garlic 

  • 1 tsp onion powder 


Sandwich prep:

  • Hoagie rolls 

  • Vegan butter 

  • Minced garlic (can use garlic powder as well)

  • Tomato 

  • Lettuce 

  • Sliced pickles


  1. Place flax meal and water in a bowl. Mix and let sit for 5 mins to form into a “flax egg” 

  2. Place all the other marinade ingredients into a large zip lock bag with the oyster mushrooms. Add flax egg into the bag. Shake everything together and place in fridge for 15-20 mins. 

  3. While the mushrooms are sitting in the marinade, mix all the ingredients together to make the remoulade. Sit aside. 

  4. Heat oil on stovetop over medium-low heat to prepare oysters for frying. 

  5. Mix ingredients to make breading. 

  6. Place marinated mushrooms into breading. Make sure each mushroom is evenly coated and place into hot oil. (Make sure oil is actually hot before placing mushrooms in oil)

  7. Fry each mushroom for 2-3 mins and remove from oil. Place fried mushroom pieces into a strainer to remove excess oil. 

  8. Once you’re close to done frying the mushrooms, spread butter onto your hoagie roll. Add on the minced garlic (or garlic powder) and toast the bread in the oven on 350F for 4-5 mins. 

  9. Take bread out the oven and spread remoulade on it. Then add on the lettuce, sliced tomatoes and sliced pickles. 

  10. Top with the fried oyster mushroom pieces and drizzle a bit more of the remoulade on top if you desire.

  11. Enjoy! 

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Charmaine SimmonsComment