These Vegan Po Boy Sandwiches are hearty and so delicious. Hearts of palm is the perfect meat substitute in a hearty sandwich like this one.
Breaded in a seasoned coconut and arrowroot flour mixture, the hearts of palm po boys are the perfect vegetarian version of one of my most favorite sandwiches! The hearts of palm becomes insanely crispy and are perfectly spiced. This vegan po boy has exactly what you’re looking for.
This vegan po boy recipe is not difficult and doesn’t take very much time to get together for a fun summer dinner! Sandwiches are 1. the most satisfying foods EVER and 2. one of the best summer dinners to have. Loaded with crisp, fresh, in season veggies and your favorite protein (hearts of palm here) and you’ve got yourself a solid meal.
The Instagram post for this recipe was sponsored by Edward and Sons Trading Co., however, this blog post is not sponsored and I just wanted to share this awesome recipe with my non Instagram blog followers!
For this recipe I used Edward and Sons Native Forest Organic Hearts of Palm to make the tastiest vegan po’ boy sandwich. These crispy little bits of hearts of palm are the perfect substitution for your typical shrimp po’ boy!
WHAT ARE HEARTS OF PALM?
They are a vegetable that is harvested from the inner core of certain types of palm trees. They taste similar to an artichoke, very mild in flavor and have a little crunch. It is an awesome substitute for meat in many dishes and can easily take on the flavor of whatever you are cooking. Hearts of palm kind of look like a white asparagus, but without the tip! I love using them to add fiber and protein to my meals and are great to sauté, fry, and bake.
HOW TO MAKE VEGAN PO BOY SANDWICHES
To make your remoulade, combine all of the ingredients into a bowl and set in the fridge until you are ready to assemble your sandwich. The remoulade is good for up to 1 week in the fridge and can be used on a number of other things!
Start by draining your hearts of palm and patting them dry with a clean kitchen towel or paper towel. You want them pretty dry so they get nice and crispy. Then, cut them into 1/2″ pieces. In a medium bowl add your non-dairy milk and in another bowl add all of your dry ingredients for coating the hearts of palm. Place the cut hearts of palm into the milk, coating entirely.
Preheat a large pan over medium heat, coating the bottom with avocado oil or another high heat frying oil. In 6 separate batches add your hearts of palm into the breading, coating entirely and then into your hot oil. Rotate to get all sides browned and crispy and repeat with the remaining batches. Cut your bread loaves horizontally and slather a generous amount of remoulade. Add your tomatoes slices, shredded lettuce and fill generously with the fried hearts of palm. Squeeze lemon over top just before serving.
YOU CAN ALSO MAKE:
- Grilled Swordfish Skewers
- Vegan Cauliflower Al Pastor Tacos
- Roasted Veggie and Burrata Antipasto Sandwich with Tarragon Lemon Basil Pesto
- Challah Bread Pudding with Herby Gruyere Creamed Spinach
If you make this vegan Po Boy Sandwich please let me know by leaving a rating/review below! And make sure to sign up for emails so you never miss a new recipe and follow along on my Instagram, Pinterest, and Facebook for more About to Sprout goodness!
Hearts of Palm Vegan Po Boy
Fried Hearts of Palm
- 2 cans Hearts of Palm drained patted dry & cut into ½” pieces
- 1 ½ cups non-dairy milk
- ¾ cup coconut flour
- 1/3 cup arrowroot powder
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt or ½ teaspoon sea salt
- 1 teaspoon garlic powder
- ½ teaspoon cayenne
- Avocado oil for frying to coat bottom of large pan
- 1 large French bread loaf or 4 6-inch hoagie loaves
- 1 ½-2 cups iceberg lettuce shredded
- 2 beefsteak tomatoes thinly sliced
- 1 1/4 cup vegan mayo
- 1/4 cup Dijon mustard
- 1 garlic clove minced
- 2 tablespoons pickles minced
- 2 teaspoons prepared horseradish from the jar
- 1 teaspoon hot sauce
- 1/2 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- Combine all remoulade ingredients into a bowl & set in fridge until ready to assemble
- Drain and pat dry your hearts of palm and cut them into 1/2” pieces
- In a medium bowl add your non-dairy milk and in another bowl add coconut flour, arrowroot, paprika, salt, garlic powder & cayenne to make your breading
- Add all hearts of palm into your milk, coating entirely for 30 seconds
- Preheat a large pan coating the bottom with avocado oil or another high heat oil on medium heat
- In 6 separate batches add your hearts of palm into the breading coating entirely and then into your hot oil
- Rotate to get all sides browned and crispy and repeat with the remaining batches of hearts of palm
- Cut your bread loaves horizontally & slather with a generous amount of remoulade
- Add your tomatoes slices, shredded lettuce & fill generously with the hearts of palms
- Squeeze some lemon juice just before serving and devour