Mushroom Po'Boys
- AfroVegan Society
- 7 days ago
- 3 min read
Updated: 4 days ago
RECIPE
This vegan Mushroom Po'Boy recipe offers a climate-friendly and affordable alternative to traditional seafood po'boys, making it the perfect choice for those looking to reduce their environmental footprint. Packed with crispy oven-fried mushrooms and topped with fresh vegetables, this sandwich delivers bold flavors without the cost or environmental impact of seafood. Enjoy a sustainable and delicious meal that’s both easy to make and kind to the planet!
Po'boys are traditionally made with shrimp, oysters, or catfish, but let’s be real, seafood prices are through the roof! A pound of shrimp or oysters can cost anywhere from $10 to $20, while mushrooms are a budget-friendly option at about $3-$5 dollars per pound. That means you can enjoy all the bold, crispy goodness of a po'boy without breaking the bank! And the best part? These oven-fried mushrooms are not just delicious, they’re also a more sustainable choice, making this recipe better for the planet and your wallet!
Mushroom Po'Boys Recipe Video
Now, let's get into the recipe!
Mushroom Po'Boys
Ready in 40 minutes | Makes 4 Po’Boys
Ingredients
Crispy Oven Fried Mushrooms
2 - 8 oz packages white button or cremini mushrooms, cleaned stemmed and halved
⅓ cup unsweetened plant-based milk
3 tsps creole seasoning
1 tsp garlic powder
1 tsp onion powder
2 tsps hot sauce
1 tsp brown mustard
1 Tbsp kelp flakes or nori furikake
¼ cup flour
¼ cup cornmeal
2 Tbsps cornstarch
Po’Boy Toppings
1 French baguette or 4 hoagie rolls
1 - 8 oz bag shredded iceberg lettuce
1 tomato, sliced
Sliced dill pickles
Vegan mayonnaise
Preparation
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Make the seasoning blend: add garlic powder, onion powder, creole seasoning, and kelp flakes or nori furikake to a bowl and mix together until well combined.
Prepare the wet mixture: In a medium-sized bowl, whisk together plant-based milk, mustard, hot sauce, and half of the seasoning blend until smooth. Add the halved mushrooms to the bowl and toss until they are evenly coated. Set aside to marinate for at least 10 minutes.
Prepare the dry mixture: In another bowl, combine flour, cornmeal, cornstarch, and the remaining seasoning blend. Mix well until evenly distributed.
Coat the mushrooms: Take the marinated mushrooms and, working in batches, add them to the dry mixture. Use a spoon to gently coat the mushrooms in the flour mixture, ensuring they are well covered. For extra crispiness, return the mushrooms to the wet mixture and coat them once more in the dry mixture. Set aside on a large plate or platter.
Bake the mushrooms: Lightly spray or brush the coated mushrooms with oil on both sides to ensure they crisp up in the oven. Spread the mushrooms evenly on the prepared baking sheet, making sure they are not overcrowded. Bake for 30 minutes, flipping them halfway through (after 15 minutes) to ensure even crisping. The mushrooms should be golden brown and crispy.
Assemble the Po'Boys: While the mushrooms are baking, slice the French baguette or hoagie rolls in half lengthwise. Lightly toast the bread if desired. Spread vegan mayonnaise on the inside of each roll.
Add the toppings: Layer shredded iceberg lettuce, sliced tomatoes, and dill pickle slices on the bottom half of each roll. Once the mushrooms are crispy, layer them on top of the vegetables.
Serve and enjoy!
Tips
For extra flavor: Add a little bit of lemon juice or zest to the wet mixture for a fresh, zesty kick.
For a spicier kick: Add a few dashes of hot sauce to the mayonnaise or sprinkle some cayenne pepper on the mushrooms before baking.
Make your own mayo: To make your own mayo, blend ½ block of firm tofu with ½ cup Italian vinaigrette dressing for 30-60 seconds until smooth. Allow to chill in the refrigerator for at least 30 mins to thicken.
Storage: Leftover mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to maintain crispiness.
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