Vegan_Food_and_Living_Cookbook_-_Spring_2019

TO MAKE THE REMOULADE

1 Combine the vegan mayonnaise,

vinegar, relish, mustard and Cajun

seasoning in a small bowl. Cover and

place in the fridge until ready to use.

Slice the tomato and set aside.

TO MAKE THE BREADING

1 Mix together the breadcrumbs,

flour, cornmeal, paprika, kelp, garlic

powder, onion powder, cayenne and

celery salt in a shallow bowl. Mix the

tamari, water and cornflour together

in a second shallow bowl.

2 Set a wire rack over a tray lined with

paper towels.

3 Heat the oil in a medium-sized

frying pan over a medium-high heat

for about 2 minutes. When the oil

is hot, the surface will look wavy

or shimmering. Test that the oil is

hot by dropping in a bit of flour or

breadcrumbs. When it sizzles a lot,

the oil is ready. While it heats, trim

the oyster mushroom clusters into

4cm (1½in) pieces.

4 The tamari slurry has a tendency to

separate, so stir often to re-combine.

Working a few at a time, dunk

the mushrooms in the slurry, then

coat them in the breading. Fry the

mushrooms until crispy and golden

brown, about 2-3 minutes per batch.

Turn frequently. Fry them in batches

of 2 or 3 so you don’t overcrowd

the pan.

5 Place the fried mushrooms on the

cooling rack while you fry the rest.

Slice the baguette into 2 or 3 pieces

and toast before you fry the last

batch of mushrooms.

6 Divide the fried mushrooms

between the sandwiches and top

with shredded cabbage, tomato,

pickles and remoulade.

Cornmeal-crusted oyster

mushroom po’ boy

By Megan Sadd

Makes 2-3 sandwiches | Prep 20 mins | Cook 15 mins | Calories 635 (per serving)

FOR THE CAJUN

REMOULADE

60g (¼ cup) vegan

mayonnaise

2 tsp (10ml) white vinegar

15g (1 tbsp) dill

pickle relish

1 tsp Dijon mustard

5g (1½ tsp) Cajun

seasoning

1 tomato

FOR THE BREADING

34g (¹/ 3 cup) panko or

gluten free breadcrumbs

43g (¹/ 3 cup) plain or

rice lour

50g (¹/ 3 cup) cornmeal

4g (2 tsp) smoked paprika

10g (2 tsp) kelp powder

½ tsp garlic powder

½ tsp onion powder

¼ tsp cayenne

¼ tsp celery salt

30ml (2 tbsp) tamari

60ml (¼ cup) water

8g (1 tbsp) cornlour

480ml (2 cups) avocado or

grapeseed oil, for frying

170g (2 cups) oyster

mushrooms

1 vegan baguette or

2-3 vegan gluten free rolls

45g (½ cup) shredded

cabbage

40g (¼ cup) sliced

sandwich pickles

Total fat Saturates Salt Sugar Protein

36.1g 4g 3.5g 4.7g 11. 8 g