Cajun French Fry Po’ Boy with Vegan Mushroom Gravy
New Orleans is known for its delicious food, but did you know that it’s also the home of the French Fry Po’ Boy? Traditionally, French fries are sandwiched inside of a baguette and smothered with roast beef gravy. In this vegan version, we season and bake the fries to get a crispy crust. We also make a mushroom gravy that adds extra umami to your new favorite sandwich. You’ll never miss the meat, and I promise you won’t go hungry!
Ingredients
french fry ingredients
- 4 medium Idaho russet potatoes cut in half, then into planks
- 6 cups (1.4 L) boiling water for soaking the potatoes
- 2 teaspoon (10 ml) olive oil (or use aquafaba)
- 1 teaspoon (3 g) cajun seasoning blend
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
Mushroom Gravy Ingredients
- 1 tablespoon (15 ml) olive oil (or use water)
- 3 cups (225 g) chopped mushrooms
- 2 teaspoon (10 ml) soy sauce
- 2 teaspoon (10 ml) vegan Worcestershire sauce
- ½ cup (118 ml) water
- 1 tablespoon (8 g) tapioca starch
Sandwich Options
- Fresh, soft loaf of French or Italian bread (or whole-grain or gluten-free bread)
- Sliced tomatoes
- Lettuce
- Vegan mayo
- Tabasco or your favorite hot sauce
Instructions
Make the French Fries
- Place the cut fries in a heatproof bowl or saucepan. Bring the water to a boil and then pour it over the fries, covering them. I use my tea kettle, but you can even boil the water in a large saucepan and then add in the potatoes when you take it off the heat.
- Let the potatoes soak in the hot water for 15 minutes, then pour into a strainer over the sink. Once mostly dry, toss the fries in the oil (or aquafaba), Cajun seasoning, paprika, salt, garlic and black pepper.
- Add the potato mixture to your air fryer basket and cook at 350°F (177°C) for 5 minutes. Then shake the basket and cook 5 more minutes.
- Raise the heat to 390°F (200°C) and cook for 5 minutes, then shake the basket and cook a final 5 minutes.
Make the Mushroom Gravy
- While the potatoes are cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Once hot, add the mushrooms and saute until they begin to release their juices. Stir in the soy sauce and Worcestershire sauce and cook for 2 more minutes.
- Add the water and whisk in the tapioca starch. Turn the heat up to medium-high and cook until it thickens.
Assemble the Sandwich
- Slice the bread in half lengthwise. Toast the bread if you’d like or cut into smaller sandwich pieces, slather vegan mayo and/or hot sauce on it or, serve it dressed with lettuce, tomato, and mayo.
- Layer the baked fries over the bottom piece of the bread and spread some of the mushroom mixture on top of the fries. Put the top piece of bread on and enjoy!
Notes
Recipe by Kathy Hester. Reprinted by permission of Page Street Publishing.