This vegan po boy is a messy sandwich that’s popping with flavor. It’s stuffed with breaded cauliflower, tossed in a Cajun seasoning mix, and finished with a drizzling of spicy vegan mayonnaise.
You may already know Kathy from her blog, Healthy Slow Cooking, or from her four previous cookbooks.
Her newest tome features 80 recipes that have busy families in mind. With an emphasis on whole vegetables, many of the recipes are gluten-free, soy-free, and oil-free as well.
Plus, most of the ingredients are readily available in any grocery store. Forget about visiting every specialty market in town. Easy is right. With this one, it’s wholly unnecessary.
The Easy Vegan Cookbook includes make-ahead staples, soups, stews, pastas, main dishes, stir-fries, sandwiches, and more.
The book is loaded with large color photos, which I always appreciate in a cookbook. They were taken by Ann Oliverio, who continued the concept of simplifying by using a minimalist design that puts all of the emphasis on the meals themselves. The backgrounds are stark white, allowing the eye-catching food to speak for itself.
Spicy cauliflower vegan po boy sandwich
One recipe that appealed to me right away was the spicy cauliflower vegan po boy.
A po’ boy is a Louisiana-style submarine sandwich. It’s typically stuffed with some kind of meat, like fried seafood. However, Kathy turns to cauliflower instead for the filling.
Breaded in a mixture of flour and cornmeal with Cajun seasonings, it’s topped with a spicy mayonnaise. The cauliflower is baked instead of fried, and while the cauliflower is cooking, the spicy mayo comes together quickly.
The breading calls for a Cajun seasoning blend. (The recipe is in the book.) However, I used Slap Ya Mama seasoning instead since I already had it in the pantry. (I also reduced the salt in the recipe since Slap Ya Mama has salt in it already.) Finally, I substituted burger buns for French bread.
This vegan po’ boy is a messy sandwich that’s popping with flavor, but still feels light instead of gut-bustingly heavy. Thank you to Kathy & her publisher for letting me share the recipe!
Spicy (Or not) Cauliflower Po’ Boy
- ½ head cauliflower broken into florets
- ½ loaf French bread soft, cut into 4 pieces depending on loaf size
- 2 tablespoons nondairy milk unsweetened
- 1 tablespoon hot sauce not-too-hot vinegar-based, such as Texas Pete or Louisiana Hot Sauce
- Preheat the oven to 350°F (177°C). Spray a large sheet pan with oil (or line with parchment paper). Set aside.
- Combine the dry mix ingredients in a small mixing bowl and the wet ones in a separate bowl. Toss the cauliflower florets in the wet mixture then transfer to the dry mixture and coat well.
- Spread the florets on the sheet pan and roast for 20 to 30 minutes, turning every 10 minutes. Cook until the cauliflower is tender and is easily pierced with a fork.
- While the cauliflower roasts, mix the mayo ingredients together. If the French bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.
- Spread a thick layer of the spicy mayo on both sides of the bread, then layer with the cooked cauliflower. You can top with more hot sauce, lettuce and tomato.