Ingredients
Directions
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
Add the flax meal and water to a large bowl. Whisk and set aside.
Gently clean the mushrooms with a clean damp towel. Remove any hard areas of the stem. Soft areas of the stem are fine to leave.
Add the cornmeal, oat flour, and Old Bay seasoning to a large bowl and mix to combine.
Dip each oyster mushroom into the flax egg then coat the mushroom in the cornmeal mixture. Place on the baking sheet. Do the same with the remaining mushrooms, spacing them on the baking sheet evenly.
Bake for 20 minutes, flipping halfway through.
Once finished baking, assemble your sandwiches: Spread 1–2 Tbsps of the vegan mayo, on each side of the bread. Add several sprigs of arugula, 2–3 slices of tomato, 2–3 pickles.
Divide the oyster mushrooms between the two slices of whole grain baguette, squeeze a little lemon over top, and enjoy!
Chef's Notes
Substitutions
Substitute another creamy plant-based sauce for the vegan mayo.
Use another leafy green in place of arugula.
Prep Ahead
Make the Easy Vegan Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make your own DIY Old Bay: Mix together 1 teaspoon of celery seed, ¼ teaspoon of salt (optional), ½ teaspoon sweet paprika, ¼ teaspoon smoked paprika, ⅛ tsp ground black pepper, ⅛ teaspoon cayenne pepper (optional), ¼ teaspoon ground mustard, ⅛ teaspoon ground cinnamon, ⅛ teaspoon allspice, ⅛ teaspoon ground ginger, one pinch ground nutmeg. Add the celery seed to a coffee or spice grinder and grind until a powder. Add the remaining spices and grind a few times until blended.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
Add the flax meal and water to a large bowl. Whisk and set aside.
Gently clean the mushrooms with a clean damp towel. Remove any hard areas of the stem. Soft areas of the stem are fine to leave.
Add the cornmeal, oat flour, and Old Bay seasoning to a large bowl and mix to combine.
Dip each oyster mushroom into the flax egg then coat the mushroom in the cornmeal mixture. Place on the baking sheet. Do the same with the remaining mushrooms, spacing them on the baking sheet evenly.
Bake for 20 minutes, flipping halfway through.
Once finished baking, assemble your sandwiches: Spread 1–2 Tbsps of the vegan mayo, on each side of the bread. Add several sprigs of arugula, 2–3 slices of tomato, 2–3 pickles.
Divide the oyster mushrooms between the two slices of whole grain baguette, squeeze a little lemon over top, and enjoy!