Delicious vegan Po' Boy sliders featuring crispy fried hearts of palm, a vibrant grinder salad, and flavorful spreads, all on vegan-friendly dinner rolls.
1. Cut hearts of palm into thick diagonal slices. Place them in a large mixing bowl. Coat with Chesapeake Bay seafood seasoning, Magic shrimp seasoning, Zatarains shrimp & crab boil, Cajun seasoning, onion powder, garlic powder, dried dill, and 1 tsp yellow mustard. Mix well.
2. In a separate bowl, whisk together the 1/3 cup nondairy milk, 1 tbsp apple cider vinegar, and 1 tbsp cornmeal. Add this mixture to the hearts of palm and set aside.
3. Add Louisiana shrimp fry batter mix to a large bowl, whisk in additional Cajun seasoning. Dip hearts of palm in batter, ensuring they are well coated.
4. Add coated hearts of palm to a heated cast iron skillet with avocado oil. Fry on all sides until golden. Remove from pan and let cool.
For the "Grinder Salad":
1. In a bowl, mix together 1 head finely chopped romaine, 1/2 small red onion thinly sliced, 1 tbsp fresh chopped parsley, 2 cloves minced garlic, 2 tbsp chopped banana pepper with brine, 2 tbsp vegan parmesan, 1 tsp red chili flakes, 1 tsp Italian seasoning, salt & pepper to taste, 1 tbsp yellow mustard, 1/2 c vegan mayo, and 1 tbsp red wine vinegar. Mix ingredients together well.
For the "Sandwich Spread":
1. In a bowl, combine 1/2 c vegan mayo, 2-3 tbsp diced jalapeños with brine, and 4 tbsp Louisiana hot sauce. Mix ingredients together well.
For the "Spicy Garlic Butter Spread":
1. Combine melted vegan butter, fresh chopped parsley, vegan parmesan, minced garlic, and red pepper flakes. Mix ingredients together well.
To assemble the sliders:
1. Spread the sandwich spread on both sides of the vegan friendly dinner rolls.
2. Add grinder salad, sliced tomato, sliced avocado, and the fried hearts of palm.
3. Coat the top bun with the spicy garlic butter and enjoy!
