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!
Get the air fry recipes that I have on the blog here, or buy my new cookbook, Vegan Cooking in Your Air Fryer to get even more recipes.
Cajun French Fry Po' Boy with Vegan Mushroom Gravy
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 tsp 10 ml olive oil (***or use aquafaba [page 22])
- 1 tsp 3 g DIY Cajun Seasoning Blend (page 65)
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp granulated garlic
- ¼ tsp ground black pepper
- Mushroom Gravy Ingredients
- 1 tbsp 15 ml olive oil (***or use water)
- 3 cups 225 g chopped mushrooms
- 2 tsp 10 ml soy sauce (* and **or
- use coconut aminos)
- 2 tsp 10 ml vegan Worcestershire sauce
- ½ cup 118 ml water
- 1 tbsp 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
Oven Instructions:
- Preheat the oven to 425 degrees and prepare 2 baking sheets by spraying oil or covering with parchment paper.
- Put the potato planks into a soup pot and add water until it’s about 1 inch above the potatoes. Bring to a boil, then lower heat to medium and simmer for 4 minutes.
- Pour into a strainer over the sink and rinse with cold tap water to stop the cooking process.
- Add the drained potatoes to a large mixing bowl and carefully toss with the olive oil, Cajun seasoning, smoked paprika, salt, garlic, and black pepper. Arrange the fries on the baking sheets. Bake for 10 minutes, then take the sheets out and flip each fry.
- Bake on the second side for 10 more minutes. While the potatoes are baking 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.
- 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 potatoes. Put the top piece of bread on and enjoy!
AirFryer Instructions:
- Place the cut fries in a heatproof bowl or saucepan. Heat up the water to a boil and then pour 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 degrees for 5 minutes. Then shake the basket and cook 5 more minutes.
- Then raise the heat to 390 degrees and cook for 5 minutes, then shake the basket and cook a final 5 minutes more.
- Add the drained potatoes to a large mixing bowl and carefully toss with the olive oil, Cajun seasoning, smoked paprika, salt, garlic, and black pepper.
- 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.
- 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!
Cajun French Fry Po’ Boy with Vegan Mushroom Gravy (Air Fryer and Oven Directions)
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 that 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 tsp (10 ml) olive oil (***or use aquafaba [page 22])
- 1 tsp (3 g) DIY Cajun Seasoning Blend (page 65)
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp granulated garlic
- ¼ tsp ground black pepper
- Mushroom Gravy Ingredients
- 1 tbsp (15 ml) olive oil (***or use water)
- 3 cups (225 g) chopped mushrooms
- 2 tsp (10 ml) soy sauce (* and **or
- use coconut aminos)
- 2 tsp (10 ml) vegan Worcestershire sauce
- ½ cup (118 ml) water
- 1 tbsp (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
Oven Instructions:
Preheat the oven to 425 degrees and prepare 2 baking sheets by spraying oil or covering with parchment paper.
Put the potato planks into a soup pot and add water until it’s about 1 inch above the potatoes. Bring to a boil, then lower heat to medium and simmer for 4 minutes.
Pour into a strainer over the sink and rinse with cold tap water to stop the cooking process.
Add the drained potatoes to a large mixing bowl and carefully toss with the olive oil, Cajun seasoning, smoked paprika, salt, garlic, and black pepper. Arrange the fries on the baking sheets. Bake for 10 minutes, then take the sheets out and flip each fry.
Bake on the second side for 10 more minutes. While the potatoes are baking 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.
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 potatoes. Put the top piece of bread on and enjoy!
AirFryer Instructions:
Place the cut fries in a heatproof bowl or saucepan. Heat up the water to a boil and then pour 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 degrees for 5 minutes. Then shake the basket and cook 5 more minutes.
Then raise the heat to 390 degrees and cook for 5 minutes, then shake the basket and cook a final 5 minutes more.
Add the drained potatoes to a large mixing bowl and carefully toss with the olive oil, Cajun seasoning, smoked paprika, salt, garlic, and black pepper.
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.
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!
Linda Whittig says
These look amazing Kathy!!!
Rebecca @ Strength and Sunshine says
Wow, that looks and sounds beyond delish!!! Pinned this one for sure! YUM!
Aimee says
I just sort of lingered on that photo for a while with my mouth slightly drooling. That looks AMAZING! Pinned 🙂
Kathy Hester says
Thank you!
Mel@avirtualvegan.com says
Gravy, mushrooms, fried and bread? Sounds perfect to me!
Nicole says
I grew up enjoying french fries and gravy so I know I would love this. Those potatoes turned out so nice and crispy too,,,yum!
Uma Srinivas says
Sounds great! looks like perfect with roti’s too 🙂 trying this soon.
MPaula says
No bread for me. Adding cheese curds (do they come vegan) would make Poutine, a classic Canadian dish. I love mushrooms. I can see this gravy on my table often!
Linda @ Veganosity says
Carb out baby! This looks so decadent and delicious. One of these the night before my next long run would be perfect.
Gin says
You outdid yourself on this one Kathy. It sounds and looks DELICIOUS!! Pinned and making soon! 🙂
maggi says
this sounds amazing
Brianna says
Could Chick Pea flour be used in place of tapioca starch??
Kathy Hester says
I think that could work. Let us know how it is if you try it.
Maci says
Made this tonight and it was amazing ! My son said “once again you’ve blown my mind, mom !” Thanks for sharing this recipe and helping me keep my hero status in the kitchen : 0 )
jjm says
*correction: Ingredients: amount of potatoes needed, prep instructions are in recipe.