Vegan Po' Boy

This Vegan Po' Boy is a delightful twist on the classic New Orleans sandwich, featuring crispy, spiced tempeh and a zesty remoulade. Served on a fresh baguette with crunchy lettuce and tomatoes, it's a satisfying and flavorful lunch option.

Ingredients

• tempeh - 200 grams
• cajun seasoning - 1 tablespoon
• whole wheat baguette - 1
• romaine lettuce - 2 leaves
• tomato - 1 medium, sliced
• vegan mayonnaise - 4 tablespoons
• dijon mustard - 1 teaspoon
• lemon juice - 1 tablespoon
• garlic powder - 1/2 teaspoon
• cayenne pepper - 1/4 teaspoon
• pickles - 4 slices

Steps

1. Slice the tempeh into thin strips and marinate in cajun seasoning for 10 minutes.
2. Heat a non-stick skillet over medium heat and add a splash of water or oil.
3. Cook the tempeh strips for about 5-7 minutes on each side until golden and crispy.
4. In a small bowl, mix the vegan mayonnaise, dijon mustard, lemon juice, garlic powder, and cayenne pepper to make the remoulade.
5. Slice the baguette lengthwise and spread the remoulade generously on both sides.
6. Layer the crispy tempeh, lettuce, tomato slices, and pickles inside the baguette.
7. Close the sandwich, slice in half, and serve immediately.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 55 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in plant-based protein from tempeh.
• Rich in dietary fiber from whole wheat and vegetables.

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