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Vegan Hearts of Palm Po’ Boys

 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
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Crispy baked hearts of palm, vegan creole mayo and shredded lettuce all stuffed into soft bread. It is the best thing ever!

Course: Main Course
Author: Lauren Hartmann
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
  1. Preheat the oven to 450 degrees. 

  2. Now, remove the hearts of palm from the jar. Slice into slices about 1/2 an inch thick. Set aside.

  3. 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. 

  4. In the second bowl, whisk the flour, paprika, cayenne and salt. 

  5. In the third, add the panko. 

  6. 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. 

  7. 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. 

  8. 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. 

  9. 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. 

  10. 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!!!

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