Vegan Mushroom Po’boy 

Makes 4 servings.


    • 4 hot dog-style buns
    • 190g lettuce, finely sliced
    • 3 tomatoes, thinly sliced
    • 3 gherkins, sliced into rounds
    • For the mushrooms
    • 2 tbsp ground flaxseed
    • 6 tbsp water
    • 225ml unsweetened non-dairy milk
    • 4 tbsp apple cider vinegar
    • 2 tbsp vegan oyster sauce
    • 2 tsp garlic powder
    • 2 tsp dried basil
    • 1 tsp ground white or black pepper
    • 225g oyster mushrooms
    • 1-1.4 litres vegetable oil, for frying

    For the breading

    • 20g panko breadcrumbs
    • ½ tsp smoked paprika
    • ½ tsp ground pepper


    For the mushrooms, mix the flaxseed and water in a bowl and set aside for 10 minutes to thicken.
    In another bowl, mix the non-dairy milk, vinegar, oyster sauce, garlic powder, basil and pepper.
    Add the flax mixture, then pour the marinade over the mushrooms in a large ziplock bag, making sure they are well submerged.
    Chill for at least 20 minutes or overnight.
    Deep fry the mushrooms at 190C/375F.
    The oil should be heated to the right temperature just as you’re about to bread the mushrooms.
    Mix all the breading ingredients in a bowl, then coat each mushroom evenly on all sides using your hands. Fry for two to three minutes in batches, then drain on kitchen paper.
    Combine the dressing ingredients, then halve each bun, spread with the dressing, layer with lettuce, tomato, gherkins, the mushrooms and more dressing, if you like.

    This recipe is brought to you by:


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