New Orleans Style Vegan Po' Boy Sandwich
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Delicious vegan take on a New Orleans favorite - the po' boy cajun sandwich, stuffed to bursting with flavorful oyster mushrooms, perfectly satisfying any vegan's cravings for seafood.
Created by:
Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 2
What You Need
Remoulade Sauce
  • 1 cup vegan mayonnaise
  • 2 Tablespoons barbecue sauce
  • 2 Tablespoons whole grain or Creole mustard
  • 2 Tablespoons fresh chopped parsley
  • 1 clove garlic
  • ½ teaspoon white pepper
  • 1 teaspoon extra hot prepared horseradish
  • 2 teaspoons cayenne pepper
  • 1 Tablespoon fresh lemon juice
  • 1-2 teaspoons vegan Worchestershire sauce
  • ½ teaspoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning salt (Tony Chachere's, Slap Ya Mama or Moe's Magic Dust preferred)
Oyster Mushroom Filling
  • 8 oz. oyster mushrooms - stems removed and washed well
  • ½ cup soy milk
  • 2 Tablespoon ground flax seeds
  • 6 Tablespoons water
  • ⅔ cup cornmeal
  • 2 Tablespoons chili powder
  • ½ teaspoon Cajun seasoning
  • 2 Tablespoons cooking oil or spray oil
  • 2 french rolls, sliced ¾ of the way through
  • 1 tomato, sliced
  • 3 cups shredded lettuce
  • 1 large dill pickle, cut into four thin slices (optional)
How to Do It
  1. Earlier in the day or the night before, prepare your remoulade by blending ingredients together about 60 seconds until smooth. A stick blender works well for this step. Cover and refrigerate for at least four hours.
  2. Prepare flax eggs by mixing ground flax seeds with water in cup or small bowl. Let sit for 5-10 minutes to thicken before using.
  3. Set oven temperature to 425 degrees. Using a non-stick baking sheet, give it a light spray with cooking oil. For regular baking sheet spread 1-2 teaspoons of cooking oil over it to coat thoroughly.
  4. Mix the cornmeal, chili powder, and Cajun seasoning together in an edged plate or shallow bowl.
  5. Combine soy milk and the flax seed mixture and stir well.
  6. Separate mushrooms, cutting large leaves into two or more pieces; leave small ones whole. Dip each mushroom into the soy milk/flax egg mixture, then press it into the cornmeal mixture. Flip and press other side. Remove from cornmeal and lay on prepared baking sheet.
  7. Bake mushrooms for about 20 minutes or until they are golden brown and a bit crispy. During last minute of two of cooking, put mushrooms on low rack and add your rolls to the top rack. Set oven to BROIL and toast the rolls lightly.
  8. Remove mushrooms and set aside. Remove rolls and cover top and bottom with remoulade sauce.
  9. Stuff each roll with half the mushrooms, shredded lettuce, tomato, and two slices of dill pickle if desired. Press down gently to compress sandwich, then serve.
Recipe by Blacks Going Vegan! at