Crispy Mushroom Po’ Boy Sandwiches

Mushroom Po’ Boy Sandwiches

1. Clean the mushrooms with a damp paper towel and remove the stems.
2. Place the Vegenaise in a small bowl and whisk in the almond milk until smooth.
3. Whisk together the flour, salt, cayenne, garlic powder, onion powder, black pepper, and paprika in a medium bowl until incorporated. Position this bowl next to the Vegenaise bowl.
4. Coat the mushrooms in the Vegenaise mixture, then switch hands and dredge in the flour mixture. Place the dredged mushrooms on a baking sheet and set aside.
5. Heat the oil in a large, heavy-​bottomed pot or cast-​iron skillet over medium-​high heat. When the oil is hot (350°F), use a slotted metal spoon to fry the mushrooms in batches. Cook until golden brown and crunchy. Transfer to a paper towel–​lined wire rack to cool slightly and absorb any excess oil.
6. Toast the French rolls and assemble the sandwiches with a generous smear of Cajun Sauce, tomatoes, cabbage, and crispy mushrooms. Serve hot.

Cajun Sauce

1. Whisk together all the ingredients in a small bowl.