Recreate a Louisiana staple with California walnuts and other plant-forward ingredients. The vegan mayonnaise and walnut milk keep the recipe vegan without sacrificing any flavor or texture.
6 hoagie, sliced lengthwise keeping one end intact
Two 8 ounce packs oyster mushrooms, sliced into large pieces
1 cup cornmeal & walnut batter
2 cups walnut milk
3/4 cup lemon aioli
1/4 cup pickled cherry peppers, sliced
1/4 cup pickled cherry peppers, sliced
1 roma tomato, sliced
Oil for deep frying
Salt and pepper, to taste
1/2 cup walnuts, toasted
1/2 cup cornmeal
2 tablespoon Old Bay Seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup vegan mayonnaise
1 clove garlic, minced
1/2 lemon, juice + zest
Salt and pepper, to taste
Whisk ingredients in a small bowl until combined. Season with salt and pepper to taste. Set aside.
Add ingredients to a food processor. Pulse until mixture is fully incorporated (leaving walnuts visible). Set aside.
Heat frying oil in a cast iron skillet until temperature reaches 350°F.
Bread mushrooms by dipping each one into the walnut milk followed by the cornmeal and walnut mixture. Shake off any excess breading.
Deep fry mushrooms in hot oil for 2-3 minutes or until crispy. Set fried mushrooms aside on a paper towel-lined sheet tray.
Assemble the sandwiches. Toast hoagies for 6 minutes (until outside becomes crispy and inside is still soft).
Smear 2 tablespoons of lemon aioli onto each hoagie, follow with shredded lettuce and sliced tomato. Next, add a heaping amount of fried mushrooms to the sandwich. Garnish with cherry peppers.
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