Vegan CookingWhat to CookSandwichesVegetablesWildcard Winners

What Happens When Po'Boys Go Vegan (& Completely Untraditional)

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

If, to you, a po'boy can only be cornmeal-battered, fried seafood or roast beef, then divert your eyes: This vegan po'boy is neither of those. It is not traditional. There isn't a speck of shrimp in site. Nor is there any mayonnaise, melted butter, or sliced pickles (although you could include the latter, if you like).

Fried Cauliflower Po'Boys with Olive “Remoulade”
Fried Cauliflower Po'Boys with Olive “Remoulade”

This fried cauliflower po'boy will make you believe this is all for the better. Not quite convinced yet? Make it. The creamy, cashew remoulade (kind of a like a fancy, French-sounding tartar sauce), with a briny bite thanks to kalamata olives and pickled peppers, will become a sandwich standby. The crispy, fried cauliflower dipped in cashew cream and coated in Creole-seasoned cornmeal will give you reason enough to invest in a deep-fryer. And the fixings—the tomato slices and lettuce leaves—add a pop of brightness without detracting away from the stars of the show. You could call us vegan po'boy believers.

Advertisement
Aae90c61 ffe5 42be be7f 25d67ea9d8c1  2016 0927 vegan fried cauliflower po boys linda xiao 238

Fried Cauliflower Po'Boys with Olive “Remoulade”

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake hardlikearmour
10 Save Recipe
Makes 3 sandwiches

Olive Remoulade

  • 1 cup raw cashews
  • water
  • 2 tablespoons fresh lemon juice (1 large lemon)
  • 1 tablespoon whole grain mustard
  • 1 ½ teaspoons (½ tablespoon) Creole seasoning
  • 3/8 cup niçoise (or kalamata) olives
  • 2 tablespoons pickled peppers
  • zest from 1 large lemon
  • 1 clove garlic, minced
  • salt
  • Louisiana hot sauce

Fried Cauliflower Po'Boys

  • 2-3 large lettuce leaves (leaf or iceberg) cleaned and dried
  • 1 large beefsteak tomato
  • 3 hoagie rolls
  • vegetable oil
  • 24 1 ½- to 2-inch cauliflower florets (about ½ large head cauliflower)
  • cashew cream reserved from making remoulade
  • salt
  • ¼ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons yellow corn meal
  • ¾ teaspoon Creole seasoning
  • Olive Remoulade
  • lemon wedges and/or Louisiana hot sauce to serve

What are your thoughts on po'boys? Let us know in the comments below!