This is THE BEST SANDWICH OF ALL TIME!(yes, all caps are necessary)
I LOVE New Orleans! It is one of my favorite places in the U.S. It is beautiful, so full of history, and so charming. The best part of course, is the food. If you don’t have time to head over to New Orleans, make these vegan hearts of palm po’ boys! Super crispy baked hearts of palm(psstt…. they are really good for you) served on nice soft bread that is smothered with creole mayo and shredded iceberg lettuce. It is the best sandwich EVER!
These crispy hearts of palm are super easy and take no time at all. Crusted in panko and baked at a high temperature. They have an almost creamy like interior that reminds me of seafood. Making them the perfect main component for this sandwich!
You MUST smear the bread with vegan creole mayo. I have the recipe below for you as well, because it is so GD important! Also, I don’t generally eat iceberg lettuce, but on a po’ boy, it is necessary!
So Mardi Gras is currently in full swing! Celebrate with the most delicious sandwich of all time! Just bake hearts of palm, whisk up some vegan creole mayo(perhaps the best condiment ever created), put on some bread, top with lettuce. You will impress even the most skeptical meat eater. These vegan sandwiches are where it is at. Since I can’t get to New Orleans right now, these will just have to do.
Vegan Hearts of Palm Po' Boy
Ingredients
Hearts of Palm Po' Boys
- 14 oz. Jar Hearts of palm
- 1 C. Almond milk
- 2 tsp. Lemon juice
- 3/4 C. All purpose flour
- 1 tsp. Paprika
- 1/4 tsp. Cayenne
- 1 tsp. Salt
- 1 1/2 C. Panko bread crumbs, vegan
Vegan Creole Mayo
- 3/4 C. Vegan Mayo
- 1 Tbsp. Mustard
- 1 tsp. Creole/Cajun seasoning
- 1/2 tsp. Garlic powder
- pinch of salt
For Serving
- Hoagie rolls, vegan
- Iceberg lettuce, shredded
Instructions
- Preheat the oven to 450 degrees.
- Now, remove the hearts of palm from the jar. Slice into slices about 1/2 an inch thick. Set aside.
- Then take 3 small mixing bowl, in the first add the almond milk and lemon juice. Whisk to combine and let sit so that is curdles and thickens while you get the rest ready.
- In the second bowl, whisk the flour, paprika, cayenne and salt.
- In the third, add the panko.
- Now, drop a slice of the hearts of palm into the flour mixture, shake off excess, then into the almond milk, then back into the flour, back into the almond milk, then into the panko. Coating completely with panko.
- Spray a baking sheet with non stick spray and place the slice of hearts of palm onto the baking sheet. Repeat with all of the hearts of palm. Placing them on the baking sheet once they are coated.
- Once all of the slices are on the sheet, spray the tops with a little more non stick spray. Bake at 450 degrees for 10-15 minutes or until very brown and crispy. I like to flip mine halfway through the baking process.
- While the hearts of palm are baking, make the creole mayo. Just whisk all the ingredients together in a small mixing bowl. Taste and adjust seasoning set aside until ready to use.
- Once the hearts of palm are done, cut open your bread, smear with creole mayo, top with crispy hearts of palm and shredded iceberg lettuce. Eat!!!
These look outstanding! How many po’ boys will this recipe make?
This usually makes 3 or 4. 😊
I’ve made this twice now. The first time as written (and was amazing!) and the second time, I took a LOT of shortcuts. I have a large, vegan family so I have to double it and it’s time consuming to dip every piece so many times. I tried to do a shake and bake type thing where I dipped them in the milk mixture and then put all the pieces in a ziploc and shook them up with first the flour mixture and then the bread crumbs. It was not nearly as good but it was still yummy and much quicker. It’s great if you want something easy and quick.
Just made these, they came out just like the photo. This blog has such high quality and easy vegan meals. I don’t know how you think of all these unique recipes, but keep ’em coming!!
Omg this was the perfect recipe to break me into the taste of hearts of palms. I have never had the. And thos was so good, will definitely be making again.
*them *this
I made this for dinner tonight and it was really good! I made the mistake of thinking I’d need to double the recipe for my family of 5. lol It was definitely too much for all of us since one of my kids didn’t like it. The other two both ate it so I call it a win! Both my husband and I enjoyed it as well. The sauce is amazing with it though my boys ate theirs with ketchup. 🙂
Could you make these in an air fryer? What temp/time would you use? My AF has multiple functions (fry, roast, bake, etc) and can set time/temp for each.
I made this last night!! It was sooooo good!!! I’ll def make it again!!
I’ve never left a comment on a recipe before but I felt like I had to this time! These were amazing! Thank you for sharing!!
This was wonderful! Such great flavors. I love that it is a simple recipe with such a great reward at the end. I’m definitely making this one when our non vegan friends and family visit. That sauce is perfect!
Could I use corn meal instead of bread crumbs? How could I make this over the stove instead of the oven?
We haven’t tried it but we think it would work!
Love this recipe! The second time around, I marinated the hearts of palm in some boiled broth and seaweed, and it added a great fishy flavor, almost like a fried oyster. Will definitely make this again!!
Wow! These heart of palm shrimp are out of this world! I am drooling all over them and can’t wait for the next time I make them. Thank you so much for posting this ! I will definitely be looking for more.
So delish and very filling, my second time making it and will definitely be a staple!
What kind of mustard should be used? Yellow? Dijon?
If I were to make this in an Air Fryer, what tempurature & times would I use?
OMGOSH these are delish!!! I love Hearts of Palm recipes that mimic fish!!! The creole sauce is incredible!!
I will definitely make these again!!
Thanks for sharing!
This worked really well. If you use coarse cornmeal like I did to make it gluten-free, use around half of the suggested amount because I had much left over. I’m going to use the leftovers in a cornbread recipe so as not to waste it. They taste good enough without adding sauce. Thank you for the recipe. 🙂