Oyster Mushroom Po’Boy Recipe by Lauren Toyota

Ingredients

• 2 tbsp ground flaxseed
• 6 tbsp water
• 225 ml/8 oz unsweetened, non-dairy milk
• 4 tbsp apple cider vinegar
• 2 tbsp vegan oyster sauce or vegan Worcestershire sauce
• 2 tsp garlic powder
• 2 tsp dried basil
• 1 tsp ground white or black pepper
• 225 g/8 oz oyster mushrooms (16-18)
• 1 – 1.4 litres/13⁄4 – 21⁄2 pints vegetable oil, for frying
• 20 g/3⁄4 oz panko-style breadcrumbs
• 25 g/1 oz polenta
• 35 g/11⁄4 oz plain flour
• 1 tsp sea salt
• 1 tsp ground cayenne
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp smoked paprika
• ½ tsp ground pepper
• 4 hot dog-style buns
• vegan Thousand Island dressing
• 190 g/7 oz finely chopped Cos lettuce
• 3 vine tomatoes, thinly sliced
• 3 gherkins, sliced into rounds