New| Vegan Hearts of Palm Po’ Boy
Ingredients
- 1 1/2 cups non-dairy milk
- 3/4 cup coconut flour
- 1/3 cup arrowroot powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- avocado oil for frying, to coat bottom of large pan
- 1 1/2-2 cups iceberg lettuce, shredded
- 2 beefsteak tomatoes, thinly sliced
- 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 & set in fridge until ready to assemble
Drain, pat dry your hearts of palm & 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 & cayenne to make your breading
Add all hearts of palm into your milk, coating entirely for 30 sec
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 & slather with a generous amount of Remoulade
Add your tomatoes slices, shredded lettuce & fill generously with the hearts of palms
Squeeze some lemon juice just before serving #edwardandsons #veganpoboy