>Vegan MoFo Day 21: Vegan Po’ Boy Sandwiches
>Today is my dad’s birthday. For his birthday dinner, he wanted Poor Boy Sandwiches, and I wanted to join in. Dad got his “real” Poor Boys, and I made some Bulgur Po’ Boys. They were tasty, but a little mushy. I think the problem was that I didn’t bake them before I boiled them in spicy roux.
Meatfree Balls (Balls of Bulgur? Meatless Balls? Bulgur “Meat”balls? Its Not Meat – balls? Seriously, thinking of a name for this one just kept my mind in the gutter, I’ve got nothin’)
2C Mushroom Stock
1 can Dark Red Kidney Beans
1 small-ish white onion, finely chopped
3 cloves garlic
1T Olive Oil
a shake of cumin
a shake of coriander
a shake of cayenne
Breadcrumbs – I toasted two large slices of bread, and pulsed it in my tiny food processor
Cook bulgur in mushroom stock. Set aside.
Whisk flax and water togeher, set aside.
In large bowl, mash kidney beans with a fork. Add bulgur, onion, garlic, olive oil, cumin, cayenne, and coriander. Mix well. Add breadcrumbs. Mix well. Let refrigerate for an hour.
Roll in to 20 balls. If you keep your hands a bit wet, they’ll roll more easily.
Spray a cookie sheet with olive oil. Broil (400*) for about 15 minutes, turning at 10, until golden. This, I did not do, so you may have to change the cooking time. I will update when I do it myself!
Stop here, add to your favourite pasta sauce, eat with bbq sauce on a sandwich, whatever, or, continue and make Po’ Boy Sandwiches.
2T Olive Oil
1/4C flour mixed with a few shakes of creole seasoning
1 small, thinly sliced, yellow onion
1 12oz bottle of your favourite amber beer
a few T fresh parsley
Add a few tablespoons of vegetable oil to a pan. Heat. Add flour, stir constantly to make a dark brown roux. Add onion. Sprinkle with salt, pepper, and a bit of cayenne. Cook, stirring constantly, until onions are soft. Slowly add water and beer. Bring to a boil. Let thicken, about 10 minutes. Add bulgur balls. Let simmer, uncovered, for about 20 minutes.
For sandwiches, Use French bread, slathered in Veganaise and your favourite mustard. Top with your favourite white vegan cheeze.