Vegan Recipe: Portobello Po’boys

Vegan Portobello Po'boy

Photo credit: Lucy Schaeffer

Juicy chunks of portobello mushrooms replace the traditional oysters in this flavorful interpretation of the Southern classic. Leave the Tabasco bottle on the table for anyone who wants an extra splash.

Ingredients, Serves 4

3 tablespoons olive oil
4 portobello mushroom caps, cut into 1- to 2-inch pieces
1/2 teaspoon Cajun seasoning blend
Salt and freshly ground black pepper
4 crusty sandwich rolls
Vegan mayonnaise, for spreading
4 tomato slices
1 1/2 cups shredded romaine lettuce
Tabasco sauce, for serving

Directions

1. Heat the oil in a large skillet over medium heat. Add the mushroom pieces and cook until browned and softened, about 8 minutes. Add the Cajun seasoning blend and salt and pepper to
taste.

2. Spread the rolls with mayonnaise. Place a tomato slice on the bottom of each roll, and top each with some of the shredded lettuce. Arrange the mushroom pieces on top, sprinkle with Tabasco, and top with the roll tops.

Excerpted from 100 BEST VEGAN RECIPES, © 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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