Cajun French Fry Po' Boy with Vegan Mushroom Gravy
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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 that you won’t go hungry!
Course Main Course
Cuisine American
Keyword fries, sandwich
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6 servings
Calories 249kcal
Author Kathy Hester

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!

Nutrition

Calories: 249kcal | Carbohydrates: 43g | Protein: 7g | Fat: 6g | Sodium: 523mg | Potassium: 1154mg | Fiber: 3g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2.6mg