Po Boy Sandwich
Create an incredible vegan Cauliflower Po Boy Sandwich with a few simple ingredients. Crispy oil-free creole cauliflower, vegetable toppings, and vegan creole mayo are nestled inside the crunchy toasted french bread. Bite. Enjoy. Repeat!
Servings: 4 servings
Calories: 380kcal
Ingredients
Cauliflower Creole Shrimp
- 1 head cauliflower core removed and cut into florets
- 2 cups unsweetened unflavored plant milk I used Oat Milk
- 2 cups chickpea flour or any flour of choice
- 1 Tablespoon creole seasoning I used Old Bay Seasoning
- ½ cup nutritional yeast
- ¾ cup bread crumbs homemade or store-bought
Other ingredients
- 1 loaf french bread or 4 small loaves (Ciabatta loaves work as well) or bread of choice
- 2 tomatoes sliced think
- 1 white onion
- 4 large Romaine leaves
- 8 sandwich dill pickle slices
Vegan Creole Mayo
- ½ cup cashew mayo recipe
- 1 Tablespoon dijon mustard
- 2 teaspoons creole seasoning I used Old Bay Seasoning
- 1 clove garlic
- 1 teaspoon hot sauce of choice optional
Instructions
Preparing the Cauliflower and Dredging Bowls
- Remove the core and the outer leaves from the head of the cauliflower.
- Cut the cauliflower into florets by placing the core side up and cutting naturally to separate the florets from the whole cauliflower.
- Place the florets in a colander and rinse thoroughly with water.
- Dry the cauliflower with a towel or paper towel.
- Preheat the oven to 400 degrees and prepare a baking sheet with a silicone mat or parchment paper.
- Prepare three separate bowls: One with the oat milk (or any plant-based unsweetened, unflavored milk), another with the flour, and the final bowl with the bread crumb, creole seasoning, and nutritional yeast mixture.
- Stir the bowl with the bread crumbs, Creole seasoning, and nutritional yeast.
- Dip each floret in the plant milk, then flour, back into the plant milk, and finish with the bread crumbs in the bowl.
- Place each coated cauliflower floret on the baking sheet until all the cauliflower is coated.
- Bake for 35 minutes, uncovered in the 400-degree oven.
- If air-frying, do so in single-layer batches at 370 degrees for 15 minutes.
- In the meantime, make the vegan creole mayo.
Vegan Creole May
- Prepare the cashew mayo recipe or use tofu mayo or vegan mayo of choice.
- Add all the ingredients to a high-speed blender and blend until smooth.
- Taste BEFORE adding the optional hot sauce. Only add if you like it spicier.
- Refrigerate until ready to use.
Assembling the Po Boy Sandwich
- Cut the french bread lengthwise, and carefully remove any excess bread (this step is optional but recommended if you like it crunchy)
- Be careful not to break through the crust on either side.
- Place the cut bread open on a baking sheet lined with parchment paper or a silicone baking mat, and broil for 5 minutes on low until the bread is well toasted.
- Watch the bread, as many broilers differ, and you don't want the bread to burn.
- Smear vegan creole mayo on both of the bread.
- Add the crispy cauliflower to the base of one side of the bread.
- Add lettuce, tomato slices, onion, and pickle slices on the other side of the bread.
- Add extra sauce if you dare.
- Slice the large loaf into servings, or serve individual small loaves.
Notes
- Look for fresh bread in the bakery section of the grocery store. French bread is my preferred choice, but any hard roll works well.
- Make the Creole mayo and refrigerate it to chill while preparing the sandwich ingredients.
- I prefer fine, gluten-free flour for this recipe, but any flour works well.
- I also like oat milk because of its creamy texture, but any plant milk will work. Make sure, however, that you choose unsweetened, unflavored plant milk.
- The cauliflower can also be air-fried at the same temperature for half the time.
Nutrition
Serving: 4g | Calories: 380kcal | Carbohydrates: 121g | Protein: 35g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 378mg | Potassium: 530mg | Fiber: 17g | Sugar: 19g | Vitamin A: 42IU | Vitamin C: 84mg | Calcium: 34mg | Iron: 10mg