Vegan Oyster Mushroom Po’ Boy


1/2 lbs oyster mushrooms (approximately 16 to 20 pieces)
2 tbsp ground flax
6 tbsp water
1 C unsweetened nondairy milk
1/4 C apple cider vinegar
2 tbsp vegan oyster sauce (or vegan worcestershire sauce)
2 tsp garlic powder
2 tsp dried basil
1 tsp white pepper
1 1/2 to 2 C vegetable oil, for frying
1/2 C panko bread crumbs
1/4 C corn meal
1/4 C all-purpose flour
1 tsp sea salt
1 tsp cayenne
1 tsp garlic powder
1 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp ground black pepper
1/2 C vegan mayonnaise
1 tbsp hot sauce
1 tbsp sweet green relish
1 tbsp pickle juice
4 hoagie or kaiser rolls
2 1/2 C finely chopped romaine lettuce
3 vine tomatoes, thinly sliced
2 to 3 dill pickles, sliced into rounds




Mix together ground flax and water and set it aside to thicken for 10 minutes.

Mix together nondairy milk, apple cider vinegar, vegan oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15 to 20 minutes.

Meanwhile, mix together the breading ingredients and set aside.

You can combine the sandwich sauce ingredients together in a small dish in advance, or while the mushrooms are marinating and leave in the fridge until ready to assemble.

Heat oil to 365°F in a large iron skillet or heavy flat bottomed pan, or do this in a deep fryer because the mushrooms will splash oil with all their moisture! Oil should be heated up to the right temperature just as you’re about to bread the oyster mushrooms.

Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2 to 3 minutes, flipping half way through.

Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil. Continue to bread the oyster mushrooms and fry in small batches.

To prepare the sandwiches, cut rolls in half and toast lightly if desired. Spread the remoulade on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!


Thanks to Hot For Food for this remarkable recipe.