Vegan poboy

Vegan Poboy

Ingredients:

• 8 oz King Trumpet mushroom

• ½ cup micro greens

• 3 slices of tomato

• 2 tsp Cajun seasoning

• 2 tsp Ocean's Essence by @kendospice or Nori Furikake

• Vegan French roll

  
  

Butter milk:

• ½ cup of unsweetened almond milk

• 1 tbs lemon juice

• 1 tbs Hot sauce

Dry batter:

• Any vegan pre made fish batter and add 1 tbs of Ocean's Essense by @kendospice or Nori Furikake

Remoulade:

• 1 cup vegan mayonnaise

• 1 - 2 tablespoons mustard

• teaspoon hot sauce

• teaspoon Vegan Worcestershire Sauce

• 1 teaspoon crushed garlic

• 1 teaspoon lemon juice

• 1 teaspoon Cajun Seasoning

• fresh parsley

Directions:

First make your Remoulade by adding the vegan mayo, mustard, hot sauce, vegan Worcestershire, crushed garlic, lemon juice, cajun seasoning, fresh parsley to a bowl and mix thoroughly.

Boil your king trumpet mushrooms in spring water for 20 mins. Drain and let cool. Cut a triangular shaped piece out of the base of the mushroom to mimic the shape of shrimp then cut into 1/4 inch slices. Pat mushrooms dry with a paper towel and then add them to a bowl. Add 2 tsp of cajun seasoning, 2 tsp of oceans essence by Kendospice, 1 tbs of flour and mix until evenly coated.

Make you your dry batter by adding 1/2-1 cup of your favorite vegan friendly fish batter (I use Andys) to a shallow bowl and add 1 tbs of oceans essence by kendospice.

Make your butter milk by adding 1/2 cup of unsweetened Plantbased milk to a bowl with 1 tbs of fresh lemon juice and 1 tbs of hot sauce.

Dip your mushroom slices into the butter milk then into the dry batter making sure that they are fully coated. Heat about 1 inch of avocado oil in a cast iron skillet over medium heat. Once the oil is hot add a few mushrooms making sure not to over crowd the skillet. Fry until golden brown on beachside.

Assembly:

Toast the inside of your bread in a skillet with butter for extra flavor and texture. Spread your remoulade over the bottom piece of bread, add micro greens, sliced tomatoes, fried mushroom “shrimp”, drizzle a little more remoulade over the mushrooms and dig in.