Vegan Hearts of Palm Po' Boy
Ingredients
Hearts of palm
- 2 cans Native Forest Organic Hearts of Palm by @edwardandsons, drained, patted dry & cut into 1/2 ” pieces
- 1 1/2 cups non-dairy milk
- 3/4 cup coconut flour
- 1/3 cup arrowroot powder
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt or 1/2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- Avocado oil for frying, to coat bottom of large pan
- 1 large French bread loaf or 4 6-inch hoagie loaves
- 1 1/2 -2 cups iceberg lettuce, shredded
- 2 beefsteak tomatoes, thinly sliced
Remoulade
- 1 1/4 cup vegan mayo
- 1/4 cup Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons chopped pickles
- 2 teaspoons prepared horseradish
- 1 teaspoon hot sauce
- 1/2 teaspoon cayenne
- 1/4 teaspoon smoked paprika
Preparation
Combine all Remoulade ingredients into a bowl and set in fridge until ready to assemble.
Drain, pat dry your hearts of palm and cut them into 1/2” pieces.
In a medium bowl add your non-dairy milk.
In another bowl add coconut flour, arrowroot, paprika, salt, garlic powder and cayenne to make your breading.
Add all hearts of palm into your milk, coating entirely for 30 seconds.
Preheat a large pan coating the bottom with avocado oil on medium heat.
In 6 batches add your hearts of palm into the breading coating entirely and then into your hot oil, rotating to get all sides browned and crispy.
Repeat with the remaining batches of hearts of palm.
Cut your bread loaves horizontally and slather with a generous amount of Remoulade.
Add your tomato slices, shredded lettuce and fill generously with the hearts of palm.
Squeeze some lemon juice just before serving.