Get ready to bring a taste of New Orleans to your kitchen with this mouthwatering recipe for Cornmeal-Crusted Oyster Mushroom Po’ Boys! Perfectly crispy on the outside, tender on the inside, these plant-based po’ boys deliver all the satisfying crunch and bold flavors of the traditional sandwich—without the seafood.
Oyster mushrooms, with their delicate texture and savory bite, are the ideal stand-in for fried oysters. Coated in a spiced cornmeal crust and fried to golden perfection, they pair beautifully with the tangy crunch of coleslaw and creamy remoulade sauce, all tucked into a soft French roll.
Whether you’re looking for a new spin on comfort food or a crowd-pleasing dish for your next gathering, this recipe is guaranteed to impress. Let’s dive into this crispy, zesty, and utterly satisfying Southern classic, reimagined for plant-based food lovers!
INGREDIENTS:
For the Cajun Remoulade:
- 1/4 cup vegan mayo
- 2 teaspoon white vinegar
- 1 tablespoon dill pickle relish
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons Cajun seasoning
- 1 tomato
For Breading:
- 2/3 cup panko or gluten-free panko breadcrumbs
- 1/3 cup all-purpose or rice flour
- 1/3 cup cornmeal
- 2 teaspoon smoked paprika
- 2 teaspoon kelp
- 1/2 teaspoon garlic powder
- 1/2 teaspoons onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon celery salt
Other Ingredients:
- 2 tablespoons tamari
- 1/4 cup water
- 1 tablespoon cornstarch
- 2 cups avocado or grape seed oil, for frying
- 6 ounces oyster mushrooms, about 2 cups
- 1 vegan French baguette or 2–3 vegan French or gluten-free bread rolls
- 1/2 cup shredded cabbage
- 1/4 cup sliced sandwich pickles
Preparation
1 : Make the remoulade. Combine the mayo, vinegar, relish, mustard and Cajun seasoning in a small bowl. Cover and place in the fridge until ready to use. Slice the tomato and set aside.
2: Make the breading. Mix together the panko, flour, cornmeal, paprika, kelp, garlic powder, onion powder, cayenne and celery salt in a shallow bowl. Mix the tamari, water and cornstarch together in a second shallow bowl.
3: Set a wire rack over a pan lined with paper towels.
4: Heat the oil in a medium frying pan over medium-high heat for about 2 minutes. When the oil is hot, the surface will look wavy or shimmering. Test that the oil is hot by dropping in a bit of flour or breadcrumbs. When it sizzles a lot, the oil is ready. While it heats, trim the oyster mushroom clusters into shrimp-size pieces.
5: The tamari slurry has a tendency to separate, so stir often to re-combine. Working a few at a time, dunk the mushrooms in the slurry, then coat them in the breading. Fry the mushrooms until crispy and golden brown, about 2 to 3 minutes per batch. Turn frequently. Fry them in 2 or 3 batches so you don’t overcrowd the pan.
6: Place the fried mushrooms on the cooling rack while you fry the rest. Slice the baguette into 2 or 3 pieces and toast them before you fry the last batch of mushrooms. Divide the fried mushrooms between the sandwiches and top with shredded cabbage, tomato, pickles and remoulade.