This vegan take on the traditional New Orleans’ street food sandwich is deeply satisfying and makes for a hearty lunch. Or serve with fries for a an easy dinner.

Serves 4



For the filling:

  • 280g jar sliced artichokesArtichoke Po' Boys 1
  • 240ml (1 cup) plant milk
  • 2 tsp lemon juice
  • 2 tsp pickle juice or caper brine (optional)
  • 90g (3/4 cup) plain flour
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • ¼ sheet of nori
  • 2 tsp nutritional yeast
  • Pinch Salt
  • 190g (1½ cups) breadcrumbs

For the creole mayo:

  • 190g (¾ cup) vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Cajun seasoning
  • 1 clove garlic, crushed
  • ½ tsp chilli powder (optional)
  • Pinch celery salt (optional)
  • Tomato, sliced (optional
  • Pickles (optional)

To serve:

  • 4 Sub rolls
  • Iceberg lettuce, shredded


  1. Preheat the oven to 200°C (Gas Mark 6, 400°F) and line a baking tray with baking paper.
  2. Set aside 3-4 artichokes per role.
  3. Take 3 bowls. In the first, add the plant milk, lemon juice and pickle juice. Whisk to combine and thickens slightly – do not worry if it curdles.
  4. Roughly break up the nori and put it in a high-speed blender with the flour, paprika, Cajun seasoning, nutritional yeast and salt. Blitz until the nori is fine then empty into the second bowl.
  5. In the third bowl place the breadcrumbs.
  6. Drop an artichoke slice into the flour mixture, shake off any excess, then dip it into the milk mixture. Once more dip the artichoke into the flour, then the plant milk, and finally into the breadcrumbs. Ensuring it’s completely coated. Plac on a baking tray, and repeat for the rest of the artichokes.
  7. Once all of the slices are on the tray, lightly coat with oil spray. Bake at 200°C for 12 -15 minutes or until brown and crispy.
  8. While the artichokes are baking, make the creole mayo. Mix all the ingredients together in a bowl and season to taste.
  9. Once the artichokes are done, cut open the bread, spread with creole mayo and top with crispy artichokes and shredded iceberg lettuce. Add tomatoes or pickles for an extra filling treat.

Top Tip: : You can replace the artichokes with mushroom halves or slice hearts of palm.

Per serving (259g) Calories: 508, Carbohydrates: 28.2g, Sugars: 5.6g, Fat: 41.0g, Saturates: 3.0g, Protein: 7.0g, Salt: 1.8g

Taken from August 2018 (Issue 41) Vegan Life Magazine

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