Po’ Boys are a New Orleans staple. The French bread is crusty on the outside and fluffy on the inside. Dressed with lettuce, tomato, pickles, and remoulade or mayonnaise, a Po’ Boy can be stuffed with a variety of meat, most popular being fried shrimp or oysters. Pure deliciousness, but nothing about it is vegan…until now. My Air Fried Vegan Oyster Mushroom Po’ Boy with Spicy Avocado Remoulade will have you thinking you are on Bourbon Street eating the real thing!
What really impressed me in using the oyster mushrooms for the Po’ Boy is how much the oyster mushrooms look and taste like fried oysters. The mouthfeel is spot-on too! Maybe that’s how they got their name, huh? These would also make a great gameday finger food!
Remoulade is normally mayonnaise-based. I veganized the remoulade by using avocado, tahini, lemon juice, and a little pickle juice. It was remarkable how closely this combination mimicked mayonnaise. Then the remoulade is kicked up with hot sauce, spicy pickles, and garlic. This is a fantastic spread for the Po’ Boy, but would be a great dip for sliced vegetables, chips, or air fried oyster mushrooms!
This sandwich is the perfect bite. Start with lightly toasted French bread. Generously spread the spicy remoulade on the bread. Battered and air fried, the oyster mushrooms are layered on, topped with shredded lettuce, sliced tomatoes, and pickles. Make sure to hold the sandwich with both hands and open wide!
Vegan Oyster Mushroom Po' Boy is Air-Fried to a Golden Brown and Served with a Spicy Avocado Remoulade! Taste is New Orleans Authentic! Peel the oyster mushrooms from the cluster. Try to have each piece about the size of your thumb (larger is better than smaller, so try to avoid small pieces). In a large mixing bowl, add the almond flour, Old Bay, granulated garlic, and cayenne pepper and mix with a whisk. Add the almond milk to the mixing bowl and whisk with the dry ingredients. Add the mushrooms to the batter in the mixing bowl and gently stir the mushrooms into the batter so as to avoid breaking the mushroom pieces. Make sure the mushroom pieces are completely covered in batter and set aside in the refrigerator for an hour. Remove the mushrooms from the refrigerator. Carefully spoon out eat mushroom piece and place on a wire rack (with a cookie sheet underneath) to allow extra batter to drip off. Preheat the air fryer to 380 degrees. Lightly spray non-stick spray to the tray of the air fryer. Carefully place each battered mushroom piece on the tray of the air fryer. Avoid having the pieces touch. Depending on the size of your air fryer, you may need to do a couple of batches. Air fry the mushrooms for 10 minutes, turning the mushrooms over after 6 minutes. While the mushrooms are in the air fryer, prepare the remoulade. In a small blender or food processor, blend the avocado, Tahini, lemon juice, spicy pickle juice, hot sauce, pickles, and garlic until the remoulade is completely smooth. Cut the 12-inch French bread in half (two 6-inch pieces) and then cut the bread to allow for the sandwich ingredients (be careful not to cut through). Lightly toast the bread. Spread the remoulade on the bottom section of the lightly toasted bread. Feel free to add to the top section as well. Remove the mushrooms from the air fryer when done. They should be golden brown. If the batter is not golden brown, air fry for another 2 to 3 minutes. Layer the mushrooms on the bread. Top the mushrooms with lettuce, tomato, and pickles. Close the sandwich and enjoy! CONVENTIONAL OVEN If you don’t have an air fryer, you can use a conventional oven. Heat the oven to 400 degrees. Cook the mushrooms on the wire rack with a cookie sheet underneath for 15 to 18 minutes until golden brown, carefully turning the mushrooms over after 10 minutes.Air Fried Vegan Oyster Mushroom Po’ Boy with Spicy Avocado Remoulade
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