We’re loving vegan YouTube star Lauren Toyota’s new collection of comfort food recipes sure to rejuvenate your plant-based cooking repertoire. If you’re craving the vegan version of just about anything, Toyota has a recipe for you. Whip up this fried oyster mushroom po’boy and crunch into the most satisfying vegetarian sandwich we’ve ever heard of.
This is my tribute to Guy Fieri, the host of Diners, Drive-Ins, and Dives! I equally loathe and am enamored with his show on the Food Network, as well as with Guy himself. On one hand I want nothing to do with him and what his food stands for, yet on the other hand I want to BE him. I just would never be caught dead in a flame shirt! So I wanted to make a version of a po’ boy sandwich because there’s always one of these on Triple D. Shrimp, lobster, crab, oysters, you name it, Guy finds it, and they’re all over America, not just in New Orleans (where the sandwich originated). So sink your big mouth into this sammich and tell me being vegan ain’t the greatest! Welcome to flavor town.
Hot Tip: Fresh herbs create a more authentic taste and are preferred, but in a pinch you can use dried. I don’t know you, but maybe you like your dip thick and your salad dressing thinned out. Whatever your pleasure just add a tablespoon or two of water or nondairy milk to these 3 recipes once they’re made to achieve your desired consistency!
- 1 cup vegan mayonnaise
- 1/4 cup sweet green relish
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon sambal oelek (chile paste) or hot sauce
- 1 teaspoon onion powder
- 2 tablespoons finely chopped chives
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
Fried Oyster Mushrooms
- 2 tablespoons ground flax
- 6 tablespoons water
- 1 cup unsweetened nondairy milk
- 1/4 cup apple cider vinegar
- 2 tablespoons vegan oyster sauce or vegan Worcestershire
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 1 teaspoons ground white or black pepper
- 8 ounces oyster mushrooms (16 to 20)
- 4 to 6 cups vegetable oil, for frying
- 1/2 cup panko-style bread crumbs
- 1/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon ground cayenne
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground pepper
- 4 hoagie or kaiser-style rolls
- 2 1/2 cups finely chopped romaine lettuce
- 3 vine tomatoes, thinly sliced
- 3 dill pickles, sliced into rounds
For the thousand island
Stir all the ingredients together in a bowl until well combined. Store in the fridge for up to 10 days.
For the sandwiches
To prepare the mushrooms, mix together the ground flax and water in a bowl and let sit for 10 minutes to thicken.
In another bowl, mix together the nondairy milk, vinegar, oyster sauce, garlic powder, basil, and pepper. Add the flax mixture and pour the marinade over the mushrooms in a large zipper bag, making sure they are well submerged. Refrigerate for at least 20 minutes. Or you can leave it overnight.
Heat the oil in a heavy-bottomed pot to a temperature of 365°F to 375°F on a deep-frying thermometer. The oil should be heated to the right temperature just as you’re about to bread the mushrooms.
To make the breading, mix together all the ingredients in a bowl.
Remove a few mushrooms from the marinade and place directly in the breading, coating evenly on all sides using your hands. Place each piece in the hot oil and fry for 2 to 3 minutes.
Place fried mushrooms on paper towels to absorb excess oil. Continue to bread the mushrooms and fry in small batches.
To assemble the sandwiches, cut the rolls in half and toast, if desired. Spread some Thousand Island on the inside of each roll. Layer the romaine lettuce, tomato slices, pickles, and fried mushrooms on one half of each roll. Add more of Thousand Island, if desired. Serve immediately while the oyster mushrooms are still warm.
Reheat leftover fried mushrooms in a 425°F oven for 10 to 12 minutes until crispy.