Recipe

Recipe: Fried Button Mushroom Po-boy

Fried Mushroom Po'Boy

One thing I love about this meal is that it’s super accessible to almost everyone.  The ingredients are very simple so you find most of these items at your local grocer, even in a “food desert”.  The key to a good sandwich, more specifically a Po-boy, is the bread. I recommend using a vegan sourdough French roll. When i can’t get my hands on one of those, I usually pop over to Publix or Kroger and buy whatever vegan bread they have at the deli. Instead of ordering a full sub, just ask for the bread which is usually around $1.75. Not a bad deal considering one roll can make 2 nice sized Po-boys. Now the most exotic thing in this recipe is the chickpea flour. Personally I like to buy dried chickpeas and grind my own flour using the Norwalk 280. If you can’t get your hand on chickpea flour use another type of flour from an alkaline grain (if you are totally lost when i say alkaline grain, google Dr. Sebi and Dr. Sebi’s Food list). The last thing is the type of oil you use for cooking and garnishing. I like to use grape seed oil for cooking and  olive oil for dressings and sauces that don’t have to be heated. Okay, whew! Trust me it’s all downhill from here. Ok that’s enough banter. Let’s cook.

Fried Button Mushroom Po-Boy
Fried Button Mushroom Po-Boy from the ATL Vegan

Yield: 4 Po-boys
Time: 20 minutes
Difficulty level: intermediate
Ingredients:
1/4 cup of spring water (or coconut milk)
1 cup – whole button mushrooms
1/2 cup Grape seed oil
1 French roll

Dry batter

1/2 cup of chickpea flour
1 teaspoon Creole seasoning
1 tablespoon Oregano
1/2 teaspoon Cheyenne pepper
1 Teaspoon Pink Himalayan salt
1/2 teaspoon Black pepper
1/2 Teaspoon baking powder

Garnish

1 Sliced Roma tomato
1/2 red onion thinly sliced
Simple Kale salad (see simple kale salad recipe)

Tangy vegan remoulade (fancy Po-boy sauce)

Water
Nutritional yeast
Tahini
Lime
Chipotle pepper
Salt
Smoked paprika
Ginger

1. Combine dry batter batter ingredients.
2. Take 1 tablespoon of dry batter and whisk with the water (coconut milk).
3. Chop button mushrooms into medium sized chunks.
4. Give chopped mushrooms a bath in your wet batter.
5. In a separate bowl, coat mushrooms with dry batter.

6. Use grape seed oil or automatic fryer to fry mushrooms on all sides for about 5-7 minutes.
7. Make the remoulade sauce. Mix all ingredients in a blender and set aside.
8. Preheat oven to 375 degrees then toast bread for a couple minutes.
9. Stack your Po-boy with fried mushrooms, and all your garnish ingredients. Drizzle sandwich with the sauce you just blended.
10. Take pictures and enjoy!

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