A vegan oyster po' boy with spicy garlic sauce has crispy bites of oyster mushrooms seasoned with a special ingredient for flavors of the sea. Piled high on a crusty roll with lettuce and spicy sauce, yum!
recipe originally published July 6, 2015
Vegan po' boy sandwich
This vegan oyster mushroom sandwich was originally called a soyster po' boy, because I thought I was clever. This sandwich uses tofu, hence the soyster. The literal oyster comes from oyster mushrooms.
These vegan oyster mushrooms are coated in a gluten free panko, giving them a great crunch!
My favorite way to replicate that flavor of the sea is arame. I generally see it as small strands, so I like to crush it with a mortar and pestle or a rolling pin and baggie situation. If you try to chop it with a knife, it literally flies all over. The extra effort is worth it, because it imparts that fishy flavor! It's okay to leave a few longer strands, it's a neat look for this "oyster" sandwich.
For another layer of flavor, this vegan fish sauce is a great addition.
Soy free version
If you are soy free, simply omit the tofu and increase the mushrooms. For some variety, you can also add other mushrooms like a spongy lion's mane, or add sliced hearts of palm for some tangy flavor.
Another option is to use cauliflower pieces, prepared similar to this orange cauliflower recipe, or just blanch the cauliflower slightly, so it is a bit chewy / less firm.
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Vegan oyster po' boy
This mushroom sandwich is brimming with flavors of the sea!
Ingredients
Spicy Garlic Sauce
- ¼ cup vegan mayonnaise
- 2 cloves garlic, peeled and minced
- ½ dill pickle (2-3 tablespoons), minced fine
- 2-3 tablespoons hot sauce
- 1 teaspoon paprika
Oyster Po Boy Sandwich
- 1 (12 ounce) package extra firm tofu
- 4 ounces oyster mushrooms
- juice of 1 lemon
- ¼ cup dairy free milk
- 1 teaspoon vegan fish sauce
- 1 tablespoon hot sauce
- ¾ cup gluten free panko
- 3 tablespoons arame, crushed
- 2 teaspoons smoked paprika
- 1 ½ teaspoons celery salt
- 4 gluten free bread rolls / split top buns
- 8 leaves butter lettuce / leafy greens
Instructions
- Preheat oven to 375 °F. Line baking sheet with parchment paper.
- Spicy Garlic Sauce: In a small bowl, whisk together mayonnaise, garlic, pickle, hot sauce and paprika. Set aside.
- Oyster Po' Boys: Clean mushrooms, remove stems. Chop into bite size pieces.
- Drain and carefully squeeze tofu. Using hands, rip tofu into bite size pieces.
- Using a mortar and pestle, crush the arame into an almost powder. Alternatively, place the arame in a plastic bag and roll / crush with rolling pin or back of spoon.
- In small bowl, whisk together lemon juice, milk, fish sauce, and hot sauce. In another bowl, combine panko, arame, paprika, and celery salt.
- Set up breading station left to right: baking sheet with parchment, then panko bowl, then wet bowl. Using one hand to dip and remove from the wet bowl and place into panko bowl, the other hand to coat with panko and place onto baking sheet. Dip each mushroom and tofu until all are coated, breaded and on baking sheet.
- Bake at 375 °F for 15 minutes. Remove from oven, turn over, return to oven and continue baking for another 10 minutes.
- Assemble sandwiches: spread a generous layer of Spicy Garlic Sauce on each roll, top with lettuce leaves. Top with warm mushrooms and tofu, drizzle with more sauce or hot sauce, enjoy immediately.
Notes
Soy free option
If you are soy free, simply omit the tofu and increase the mushrooms. For some variety, you can also add other mushrooms like a spongy lion's mane, or add sliced hearts of palm for some tangy flavor.
Another soy free or mushroom free option is to use cauliflower pieces, prepared similar to this orange cauliflower recipe, or just blanch the cauliflower slightly, so it is a bit chewy / less firm.
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about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Michelle @ A Dish of Daily Life says
I absolutely love this recipe! I really like oysters and that sauce sounds amazing! Can't wait to try it!
Arman @ thebigmansworld says
I hope you like my post on Thursday. This comment will make sense then
But legit, this looks epic
Patricia @ Grab A Plate says
So creative! Just came from visiting a "land of many oyster" dishes - these sound so great!
Julia says
This is such an interesting sandwich! I think I would enjoy it because of that crunch! Loving that spicy sauce too.
Kathy Hester says
I love it!!! I was eating a cauliflower po' boy all weekend and I have this marked for later in the week. Amazing idea!
Alisa @ Go Dairy Free says
That looks too amazing Kristina! I'm so impressed and want one for lunch!
Des @ Life's Ambrosia says
What a fun twist on the poboy! This looks great and your 4th of July weekend sounds perfect. So relaxing!
Katherine says
I love oyster mushrooms, but I've never had them this way - never had oysters, either, so I'm sure you could fool me! Looks delicious.
Laura @ Sprint 2 the Table says
I feel like such a failure as a food lover because I cannot STAND oysters. They're so slimy... I don't know whether to chew or swallow... or vomit. LOL! SO yeah, I'd much prefer this. Pleaseandthankyou.
BTW. You guys should come to Sonoma for my birthday next week. It's really the only way to follow up a long weekend. 😉
Bianca says
Mmmm....I've never had real oysters, so I wouldn't know what to expect. But these sound delicious!!