New Orleans is known for its delicious food, but did you know that it’s also the home of the French Fry Po’ Boy? This is another in my series of posts sponsored by the Idaho Potato Commission. I love potatoes and I know you do too!
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 that you won’t go hungry!
The mushroom gravy here is in between a saute and a thick gravy. I did it that way so it wouldn’t soak through the bread. I hate soggy bread! You can choose not to reduce yours as much if you want to.
I like mine dressed with slices of ripe tomato, lettuce and a spread of spiced vegan mayo, like Vegenaise. Top with a little Tabasco, Louisiana hot sauce, or Texas Pete to spice it up a little.
Not in the mood for a sandwich? Make a plate of these fries, topped with gravy, hot sauce and melt a little vegan cheese. Yum!