Skrimp & Oysta Po Boys

Next to cheesesteaks and Reubens, Po Boys are one of my all-time favorite sandwiches. One thing that Po’ Boys have that the other two don’t is a heavy dose of fried goodness. For the Mardi Gras chapter of Quick and Easy Vegan Celebrations I made Oyster Po’ Boys out of oyster mushrooms so I thought it would almost feel like cheating to use oyster mushrooms again to recreate Paula’s fried classic sandwich. So, instead, I opted for using shitake mushrooms 1/2 the batch whole (to represent the oysters) and 1/2 the batch sliced (to represent the shrimp). A little kelp gives the mushroom a nice seafoody flavor – after all kelp is seafood right? Or at least, food from the sea :)


Original Recipe Nutrition Analysis:

Per Serving: 902 Cal (28% from Fat, 25% from Protein, 47% from Carb); 55 g Protein; 28 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 104 g Carb; 4 g Fiber; 7 g Sugar; 166 mg Calcium; 20 mg Iron; 5322 mg Sodium; 514 mg Cholesterol

Veganized Nutrition Analysis:

Per Serving: 303 Cal (11% from Fat, 16% from Protein, 73% from Carb); 12 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 56 g Carb; 4 g Fiber; 7 g Sugar; 114 mg Calcium; 4 mg Iron; 1734 mg Sodium; 0 mg Cholesterol

9 ounces shitake mushrooms, stems removed (1/2 left whole and 1/2 sliced in thirds)

1/2 cup soy yogurt, divided

1/4 cup hot sauce

1 teaspoon paprika

3 tablespoons water

1 tablespoon maple syrup

1 cup flour

2 tablespoons Old Bay Seasoning

1 teaspoon kelp granules

1 cup green leaf or romaine lettuce

½ medium tomato, sliced thin

3 hoagie rolls


Preheat a deep fryer to 350-375 degrees F.

Whisk together yogurt, hot sauce, paprika, water and maple syrup in a shallow bowl. Add flour, old bay seasoning and kelp granules (or powder  to a gallon zip-top plastic bag. Dredge the mushrooms through the yogurt mixture then add to the bag with the flour mixture. Shake until mushrooms are completely coated.

Fry in small batches until golden and crisp  To make po ‘boy toast hoagie rolls then layer tomatoes, lettuce and mushrooms on rolls and serve. Alternatively, you can also spread a little vegan mayo on the hoagie rolls if dry sandwiches aren’t your thing.


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