| For 6 People | |
|---|---|
| For the Lemon Aioli | |
| 1 cup | vegan mayonnaise |
| 1 | clove garlic (minced) |
| 1/2 | lemon (juice + zest) |
| Salt and pepper, to taste | |
| For the Cornmeal Walnut Butter | |
| 1/2 cup | California walnuts (toasted) |
| 1/2 cup | cornmeal |
| 2 tbsp | Old Bay Seasoning |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| 1 tsp | salt |
| For the Oyster Mushroom Po'boy | |
| 6 | hoagies, sliced lengthwise keeping one end intact |
| 2 | 8 ounce packs oyster mushrooms (sliced into large pieces) |
| 1 cup | cornmeal & walnut batter |
| 2 cups | walnut milk |
| 3/4 cup | lemon aioli |
| 1/4 cup | pickled cherry peppers (sliced) |
| 1/2 | head romaine (shredded) |
| 1 | roma tomato (sliced) |
| Oil for deep frying | |
| Salt and pepper, to taste | |
Description
Recreate a Louisiana staple with California walnuts and other plant-forward ingredients. The vegan mayonnaise and walnut milk keep the recipe vegan without sacrificing any flavor or texture.
Lemon Aioli
Whisk ingredients in a small bowl until combined. Season with salt and pepper to taste. Set aside.
Cornmeal Walnut Batter
Add ingredients to a food processor. Pulse until mixture is fully incorporated (leaving walnuts visible). Set aside.
Heat frying oil in a cast iron skillet until temperature reaches 350°F. Bread mushrooms by dipping each one into the walnut milk followed by the cornmeal and walnut mixture. Shake off any excess breading.
Deep fry mushrooms in hot oil for 2-3 minutes or until crispy. Set fried mushrooms aside on a paper towel-lined sheet tray.
Po'boy
Toast hoagies for 6 minutes (until outside becomes crispy and inside is still soft).
Smear 2 tablespoons of lemon aioli onto each hoagie, follow with shredded lettuce and sliced tomato. Next, add a heaping amount of fried mushrooms to the sandwich and garnish with cherry peppers. Fold baguette.