Vegan Mushroom Po Boys
Plant-based and completely vegan, these Mushroom Po'Boys dressed with Bubbies Prepared Horseradish sauce are a delicious weeknight meal everyone will enjoy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bubbies.com.
Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Dish
- Skillet
- Tongs
- Spatula
- Slotted spoon
- Paper towel
- Bread knife
- Chef's knife
- Cutting board
- Plate
- Serving platter
Ingredients
- ½ pound oyster mushrooms (16 to 20)
- 2 tablespoons ground flax
- ⅓ cup water
- 1 cup unsweetened plant-based milk
- ¼ cup apple cider vinegar
- 2 tablespoons vegan Worcestershire
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- ½ cup Panko breadcrumbs
- ½ cup cornmeal
- 2 teaspoons Old Bay Seasoning
- ¼ teaspoon cayenne pepper
- Salt
- Pepper
- 1 cup vegan mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons
- Bubbies Horseradish
- 1 tablespoon chili sauce
- ¼ cayenne
- ¼ teaspoon salt
- 1 baguette, cut in 4 equal pieces and sliced length wise
- Bubbies Bread and Butter Pickles
- 2 cups lettuce like bibb, Boston or romaine
- Thinly sliced red onion
- Lemon slices
- Cajun horseradish sauce
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