Our biggest and most tasty vegan challenge ever is going down this week! May I present the vegan sandwich challenge to y'all. There's nothing more perfect then biting into an awesome sandwich. I have to say, I think sandwiches are my favourite food group!
I created this sandwich as an ode to my favourite show, Diners, Drive In's & Dives. It's a traditional po' boy sandwich made with deep fried oyster mushrooms and a simple sweet and tangy remoulade aka mayo sauce. Guy Fieri would be proud and probably wouldn't be able to tell this was vegan. Why? Because oyster mushrooms are magical!
WATCH the competition below or keep scrolling for the full recipe and instructions.
If you're looking for John's monstrous meatball sub click here!
** makes 4 large sandwiches
fried oyster mushroom marinade:
1/2 lbs oyster mushrooms (approx. 16 to 20 pieces)
2 tbsp ground flax
6 tbsp water
1 C non-dairy milk
1/4 C apple cider vinegar
2 tbsp vegan oyster sauce (or use vegan worcestershire sauce)
2 tsp garlic powder
2 tsp dried basil
1 tsp white pepper
1 1/2 - 2 C vegetable oil for frying
1/2 C panko bread crumbs
1/4 C corn meal
1/4 C all-purpose flour
1 tsp sea salt
1 tsp cayenne
1 tsp garlic powder
1 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp ground pepper
1/2 C vegan mayonnaise
1 tbsp hot sauce
1 tbsp sweet green relish
1 tbsp pickle juice
4 hoagie or kaiser rolls
2 1/2 C finely chopped romaine lettuce
3 vine tomatoes, thinly sliced
2-3 dill pickles, sliced into rounds
Mix together ground flax and water and let is sit in the fridge for 10 minutes to thicken.
Mix together non-dairy milk, apple cider vinegar, oyster sauce, garlic powder, basil, and white pepper. Add the flax mixture once thickened, and then pour the marinade over the pieces of oyster mushrooms in a large zipper bag ensuring they are well submerged. Refrigerate for 15-20 minutes.
Meanwhile mix together the breading ingredients and set aside.
You can combine the sandwich sauce ingredients together in a small dish in advance or while the mushrooms are marinating and leave in the fridge until ready to assemble.
Heat oil in a large iron skillet or heavy flat bottomed pan to 375 F just before the marinade time is up. Oil should be heated up to the right temperature just as you're about to bread the oyster mushrooms.
Remove a few oyster mushroom pieces from the marinade and place directly in the breading coating evenly on all sides using your hands. Place each piece into the hot oil and fry for 2-3 minutes, flipping half way through.
Using a pair of tongs, place the fried pieces onto paper towel to absorb excess oil. Continue to bread the oyster mushrooms and fry in small batches.
Cut rolls in half, spread the sauce on either side. Layer romaine lettuce, tomato slices, pickles, then fried oyster mushrooms. Serve immediately while the oyster mushrooms are still warm and enjoy!