A delicious Vegan Poboy made with King Trumpet mushrooms mimicking shrimp, seasoned and paired with a homemade remoulade. The dish is served in a vegan French roll, topped with microgreens and tomatoes.
1: Boil King Trumpet mushrooms for 20 minutes.
2: Cut caps off and shape the middle of the mushroom to mimic shrimp.
3: Pat dry the mushrooms and place in a bowl.
4: Season with Cajun seasoning, Ocean's Essence, and a little flour, then mix thoroughly.
5: For butter milk, mix almond milk, lemon juice, and hot sauce.
6: Prepare the dry batter with vegan pre-made fish batter and add Ocean's Essence if available.
7: For remoulade, mix vegan mayonnaise, mustard, hot sauce, Vegan Worcestershire Sauce, crushed garlic, lemon juice, Cajun Seasoning, and fresh parsley.
8: Toast the vegan French roll with butter.
9: Top the poboy with microgreens, tomatoes, and remoulade.
