Vegan Po’ Boys with Hearts of Palm
VeganPreparation Time: 20 min
Cooking Time: 25 min
Serves 4
INGREDIENTS
Breaded Hearts of Palm:
- 2 cans Reese® Hearts of Palm
- 3/4 cup All-Purpose Flour
- 1 tsp Cajun Seasoning
- 1 tsp Paprika Powder
- 1 tsp Salt
- 1 cup Plant Milk
- 1 cup Fine Cornmeal
- 1/2 cup Panko Bread Crumbs
Vegan Cajun Mayo:
- 3/4 cup Vegan Mayo
- 1 tbsp Dijon Mustard
- 1 tbsp Louisiana-style Hot Sauce
- 1 tsp Cajun Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 4 Hoagie Rolls
- Iceberg Lettuce, shredded
- Roma Tomatoes, sliced
DESCRIPTION
Capture the vibrant spirit of New Orleans at your dinner table with Reese Specialty Foods’ Select Hearts of Palm. Dive into our version of the classic Po’ Boy, starring crispy baked Hearts of Palm as a creative nod to lobster. Tucked into soft bread, dressed with creole mayo, and finished with a crunch of iceberg lettuce, this sandwich offers a taste of the city’s culinary magic, no travel required.
DIRECTIONS
- Preheat the oven to 420°F. Line a baking sheet with parchment paper.
- Drain and slice Reese Select Hearts of Palm into 5 rounds. Blot dry.
- Prepare two mixing bowls for dredging. In one, mix flour, Cajun seasoning, paprika, and salt. Whisk in plant milk until smooth. In the other, combine cornmeal and panko breadcrumbs.
- Coat hearts of palm in flour mixture, then cornmeal mixture, using forks. Place on baking sheet.
- Drizzle with oil and bake for 10-15 minutes. Flip and bake 5-8 minutes until golden and crispy.
- Make vegan Cajun mayo by whisking ingredients in a small bowl. Adjust seasoning as needed.
- Assemble hoagie rolls with mayo, lettuce, tomato, hearts of palm, and hot sauce. Serve immediately.