Vegan Chick’n Po’boy with homemade Remoulade sauce

Since I’m from the southeast Georgia / LowCountry area I really wanted to make as many vegan dishes as possible to curb the homesickness (I live in Colorado now) since going vegan and vegan or not I still partake in big back-tivity

FYI: I am a southerner after all so I measure with my heart (hence squirts and a pinch lol)

• Gardein Plant-Based Chick’n Filets (they have a spicy option I used regular for this)
• Lettuce (iceberg is preferred, I used and shredded some krunch leaf that I already had
• Tomato (sliced or chunks, I prefer chunks on mine)
• Pickles (dill pickle chips)
• Hoagie roll (toasted with Earth Balance spread)

Remoulade Sauce
– Follow your heart Veganaise (base)
– Stone ground mustard (a squirt)
– Ketchup (squirt)
– Liquid Aminos (soy sauce) like a tablespoon
– Smoked Paprika (pinch-ish)
– Finely chopped garlic
– a few finely chopped pickle chips
– dash of rice vinegar
– Lawry’s Seasoned salt (pinch-ish)
– Organic brown sugar (half tablespoon)
– a pinch of cornstarch just in case

I air fry my patties, one patty will do. Prep my sauce while it’s in the air fryer. Chop up my tomatoes, toast the hoagie roll then I start layering.

-I do put veganaise on the toasted roll first
– A few pickle chips
– chopped Chick’n patty pieces
– drizzle of remoulade
-tomatoes
– another drizzle of sauce but a more heavy handed one this time
– Top with lettuce