Mushroom Po'boys

Ingredients:

1 pint petite mushrooms
1/2 cup panko
1/4 cup flour
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1 teaspoon cajun seasoning
salt and black pepper, to taste
1 egg, whisked
oil
1/4 cup celery, diced
1 tablespoons onion, diced
1 clove garlic, minced
1 tomato, chopped
1/4 cup tomato sauce
2 tablespoons green onion, chopped
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons almond milk
2 hoagie rolls
beefsteak tomato
romaine lettuce

Toss panko, flour, nutritional yeast, garlic, onion, parsley, cajun seasoning, salt, and pepper.

Coat mushrooms in egg and then in the panko mixture. Bake the mushrooms at 375 for 30 minutes or until golden.

Meanwhile, saute celery, onion, and garlic in the oil. Add the tomatoes, paprika, and cayenne pepper and when tomatoes are softened, stir in tomato sauce, green onion, thyme, and almond milk. Season with salt and pepper, then puree the mixture in a blender.

To assemble, cut through bread and fill with lettuce, tomatoes, mushrooms, and the remoulade sauce. Serve with sweet potato fries.