Mushroom Po Boys
How to make Po’Boys
Recipe adapted from the cookbook, Vegetable Kingdom
What you need
12 oz Oyster Mushrooms
3/4 cup coconut milk (or your fave non-dairy milk)
3 tbsp flax seeds
1/4 cup tapioca flour
1 cup corn meal
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp onion powder
Pinch of red pepper flakes
Salt & pepper to taste
Olive oil
2 buns, soft crusty bread (my favorites are ciabatta, soft french roll, or pretzel rolls)
Remoulade (see below)
Coleslaw (see below)
Directions
In a medium bowl, whisk coconut milk, flax seeds, and tapioca flour. In a second, shallow dish or bowl, mix cornmeal, breadcrumbs, garlic, onion powder, and red pepper flakes. Add fresh ground pepper and a pinch of salt.
Dip mushrooms in milk mixture, and then toss to coat in the breadcrumb mix. Heat olive oil (~2 tbsp.) in a shallow pan over medium heat. Working in batches, add mushrooms to the pan in a single layer. Pan fry until brown and breading is crisp on all sides. About 5 minutes, tossing halfway to make sure they crisp on all sides.
Transfer cooked mushrooms to a cooling rack or towel-covered plate. Option to sprinkle with a pinch of salt and pepper to taste. Repeat until mushrooms are all cooked.
Time to assemble your Po'Boy!
Slice your buns in half and toast them. Slather remoulade on both halves, and add coleslaw to one half. Pile desired amount of mushrooms on top of coleslaw, drizzle hot sauce over the mushrooms and cover with the other half of the bread.
Dig in!
Coleslaw
What you need
1 package of coleslaw mix (without sauce)
3/4 cup vegan mayo
2 tbsp apple cider vinegar
1/4 tsp molasses
1/2 tsp whole grain mustard
1/4 teaspoon celery seeds
Fresh ground pepper
Put coleslaw mix into a colander in the sink and rinse with cold water. Massage for a few minutes to break down the cabbage, then sprinkle with some salt, rinse again and cover with a towel. Press down on the towel to compress the cabbage mixture and drain out moisture. Let it sit in the colander for a few minutes before transferring to a bowl.
In a separate bowl, mix mayo, mustard, molasses, and vinegar, stir to combine. Add in celery seeds and pepper to taste. =Combine dressing with the cabbage mixture, adding a bit of dressing at a time to coat the cabbage to your desired coleslaw consistency (you might not use all of it).
Put in fridge to chill until you're ready to use Leftovers keep in the fridge and are great for the next few days (I eat them for lunch frequently).
Remoulade
What you need
3/4 cup vegan mayo
1/4 cup whole grain mustard
1 tbsp drained, coursely chopped capers
1/4 cup chopped gherkins
1/4 tsp cayenne pepper
Salt + freshly ground pepper
In a medium bowl mix together mayo, mustard, capers, gherkins, and cayenne. Season with salt and pepper to taste. Put in the fridge until ready to use Leftovers can keep for up to 4 days in an airtight container in the fridge.
Confession - I've definitely kept some for longer than 4 days and haven't died yet.
