Go Back Email Link
+ servings
Po Boy Sandwich Recipe
Print Recipe
5 from 12 votes

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!
Cook Time30 minutes
Total Time30 minutes
Course: Sandwiches
Cuisine: Cajun
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 380kcal


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


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.


  • 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. 


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