Vegan Lunch Recipes / Vegan Mains

Vegan Po’Boy Recipe

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Last updated on April 25th, 2020 at 09:02 am

They don’t look it, but these po’boys are vegan and they are the first recipe I am sharing from my MY NEW COOKBOOK! Weeeeeeeeee! Great Vegan Meals for the Carnivorous Family is due out and is filled with carnivore-approved plant based meals for the whole family. This vegan po’boy is meatlessly meaty and full of bold traditional flavours.

A front on, close-up image a vegan o'boy with succulent oyster mushrooms, pickle and tomato on a bowl sandwich bag

The first time I tried a po’boy was in Tennesse and it blew my mind. My husband and I had already eaten our way from New York to Nashville and we didn’t think the food could get any better but the po’boy proved us wrong. We didn’t stay long in Tennessee long, but boy it made an impression.

When it comes to comfort food you can wrap your fingers around, the po’boy reigns supreme in this house right next to my mushroom reuben sandwich and vegan burgers. And burritos…burritos are pretty awesome. While traditional po’boys are famous for their breaded fried oysters or shrimp fillings, hot juicy beef or chicken is also popular.

This “These Po’ boys are Vegan” recipe draws from the succulent chicken version using shredded king oyster mushrooms to mimic the texture and flavour of meat. I also use them in my Mushroom & Chickpea Tikka Masala and my Best Vegan Pot Pie Recipe! 

cover image of Great Vegan Meals for the Carnivorous Family cookbook by Amanda Logan. Overhead image of vegan pot pies on a rustic wooden table.

Rubbed in traditional spices, roasted in the oven and sautéed in BBQ sauce, the mushrooms are the star of this meaty but vegan po’boy. Wrapped in a soft French baguette and nestled in swirls of vegan mayonnaise and mustard this vegan po’boy recipe is a delicious taste of the South. Topped with sweet sliced tomatoes and crunchy dill pickles, these sandwiches are a flavour-packed meal fit for a carnivore.

Great Vegan Meals for the Carnivorous Family. All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronically or mechanically, without prior permission in writing from the Publisher. Published by Page Street Publishing. Distributed by Macmillan. 

Like this vegan po’boy recipe? Try the book.

You can purchase great vegan meals for the carnivorous family here.

A vegan pulled mushroom sandwich on a wooden char

Vegan Po'Boy Recipe

Rubbed in traditional spices, roasted in the oven and sautéed in BBQ sauce, the mushrooms are the star of this meaty but vegan po’boy recipe.
5 from 4 votes
Print Pin Rate
Course: Lunch | Lunch/Dinner
Cuisine: New Orleans
Keyword: vegan po'boy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 617kcal
Author: Amanda Logan


King Oyster "Chicken"

  • 8 king oyster mushrooms
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1/2 tsp celery seeds
  • 1/4 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tbsp brown sugar
  • 3 tbsp sunflower oil


  • 1 French baguette
  • Creole or Dijon mustard
  • vegan mayonnaise
  • 3 tbsp BBQ sauce
  • dill pickles


  • Preheat oven to 350°F (175°C).
  • Wipe the king oyster mushrooms down with a clean cloth to remove any grit. Chop off 1 inch (2½ cm) of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of each mushroom to shred the “meat” (this is easier if you lay the mushroom down). Place the shredded mushrooms in an ovenproof dish.
  • To make the rub, combine the paprika, onion powder, mustard powder, celery seeds, cinnamon, garlic powder, cayenne, sea salt and brown sugar in a bowl. Drizzle the mushrooms with the sunflower oil and sprinkle three heaping tablespoons (45 g) of the rub over the top. With clean hands, massage the oil and spice rub into the mushrooms before baking them in the oven for 25 minutes.
  • To prepare the po’boys, slice the baguette into three sections and slice each section in half lengthways. Smear a good dollop of mustard on the base half and lay a few slices of ripe tomato on top. Add a dollop of vegan mayonnaise to the top half of the baguette.
  • When the mushrooms are ready, remove them from the oven and transfer them to a large non-stick pan and stir with the BBQ sauce to warm for a minute.
  • To finish the po’boys, add a few good spoonfuls of the mushrooms mixture on top of the tomato followed by sliced pickles if using. Top with the other baguette half and serve.


Calories: 617kcal | Carbohydrates: 83g | Protein: 12g | Fat: 27g | Saturated Fat: 3g | Sodium: 2198mg | Potassium: 274mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1825IU | Calcium: 123mg | Iron: 5mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
A vegan pulled mushroom sandwich on a wooden chair with text


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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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Kat Varcoe-Cocks
Kat Varcoe-Cocks
August 6, 2020 1:52 pm

5 stars
Oh my heavens, I have finally made these – what took me so long? I’ve had a book mark in the recipe book forever. So delicious, I even didn’t have a couple of ingredients but was still soooo good.
Have never cooked with oyster mushrooms before but will be doing again very soon.
Thank you!!!!

April 25, 2020 1:40 am

5 stars
What oven temperature does this have to be cooked at? I did it at 400. With the bbq sauce, this reminds of me a pull pork instead. But it was still great and is going to be a keeper.

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