Crispy Mushroom Po’ Boy Sandwiches

By Robert Goldberg
a sandwich roll filled with breaded mushrooms
Alexandra Grablewski
Number of Servings
4 Sandwiches (Serves 4)
Recipe Source
The Vegenaise Cookbook Robert A. Goldberg ($24.95, Countryman Press, 2020). Photo: Alexandra Grablewski
Ingredients

  • Mushroom Po’ Boy Sandwiches

    • 1 pound cremini or button mushrooms
    • 1⁄2 cup Vegenaise
    • 1⁄4 cup unsweetened almond milk
    • 1 cup unbleached all-​purpose flour
    • 2 teaspoons sea salt
    • 1 teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon freshly ground black pepper
    • 1⁄2 teaspoon smoked paprika
    • 2 cups neutral-tasting oil (safflower or grapeseed) for frying
    • 4 vegan French rolls or hoagie buns
    • 1 cup Cajun Sauce (see below)
    • 2 tomatoes, sliced
    • 1 cup shredded green cabbage

  • Cajun Sauce

    • 1 cup Vegenaise
    • 2 tablespoons ketchup
    • 1 tablespoon prepared horseradish
    • 2 teaspoons onion powder
    • 2 teaspoons paprika
    • 1 teaspoon crushed and minced garlic
    • 1⁄2 teaspoon freshly ground black pepper
    • 1⁄2 teaspoon dried oregano
    • 1⁄2 teaspoon dried thyme
    • 1⁄4 teaspoon cayenne pepper
Directions

  1. Mushroom Po’ Boy Sandwiches

    1. Clean the mushrooms with a damp paper towel and remove the stems.
    2. Place the Vegenaise in a small bowl and whisk in the almond milk until smooth.
    3. Whisk together the flour, salt, cayenne, garlic powder, onion powder, black pepper, and paprika in a medium bowl until incorporated. Position this bowl next to the Vegenaise bowl.
    4. Coat the mushrooms in the Vegenaise mixture, then switch hands and dredge in the flour mixture. Place the dredged mushrooms on a baking sheet and set aside.
    5. Heat the oil in a large, heavy-​bottomed pot or cast-​iron skillet over medium-​high heat. When the oil is hot (350°F), use a slotted metal spoon to fry the mushrooms in batches. Cook until golden brown and crunchy. Transfer to a paper towel–​lined wire rack to cool slightly and absorb any excess oil.
    6. Toast the French rolls and assemble the sandwiches with a generous smear of Cajun Sauce, tomatoes, cabbage, and crispy mushrooms. Serve hot.

  2. Cajun Sauce

    1. Whisk together all the ingredients in a small bowl.
Nutrition Info
762 Calories, 19 g Protein, 0 mg Cholesterol, 63 g Carbohydrates, 11 g Total sugars (0 g Added sugars), 7g Fiber, 50 g Total fat (5 g sat), 1,024 mg Sodium, ★★★★★ Vitamin B2 (riboflavin), Vitamin E, Vitamin K, ★★★★ Vitamin B3 (niacin), ★★★ Vitamin B1 (thiamine), Phosphorus, ★★ Vitamin B6, Vitamin C, Folate, Iron, Magnesium, ★ Vitamin A, Calcium, Potassium, Zinc
Contributor

Robert Goldberg

Bob Goldberg is co-founder and CEO of Follow Your Heart, opened in 1970 in Canoga Park, California, where he developed Vegenaise. Follow Your Heart started as a seven-seat vegetarian food counter that needed an egg-free “mayo.” Vegenaise was born. Follow Your Heart continues to operate the original market and café. Bob resides in the Santa Susana Mountains with his wife, Kathy.

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Tags
vegan
sandwiches
mushrooms
cajun