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Sweet Potato “Po’Boy” with Creamy Coleslaw

Vegan Sweet Potato Po'Boy Sandwich

Sweet Potato Po’Boy

You cannot blame this one on me. I saw a post a while back on Cooking The Vegan Books, and they posted a picture of a sandwich made with breaded sweet potatoes. I instantly thought of my Beer Battered Sweet Potatoes and knew I had to make it. And that I had to smother it in creamy southern-style coleslaw.

I don’t know that mine could actually be classified as a Po’Boy, but that’s what they called theirs so I’m sticking with it.

Vegan Sweet Potato Po'Boy Sandwich


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{ 6 comments… add one }
  • Lauren June 8, 2012, 5:52 am


  • Heather June 8, 2012, 8:42 am

    Niiice! That looks like it would totally be a “napkin in the Shirt” type of sandwich smothered in hot sauce!

  • sandrakohlmann June 11, 2012, 1:51 pm

    This looks ridiculously delicious. I think I need to add this recipe to my menu for next week.

  • mamawk August 12, 2012, 6:28 pm

    I’ve been trying to find a recipe for a vegan/plant based mayonnaise that has no oil or fat in it! Help!

    • Kat October 7, 2012, 12:51 pm

      Here is the recipe I use:

      Tofu-Cashew Mayonnaise

      This recipe makes a pint of mayo. If you’re not likely to use that much within two or three weeks, consider making a half batch or freezing what you can’t use right away.

      1 12.3 ounce package firm silken tofu (see note)
      1/2 cup raw cashews (about 2 ounces)
      3 tablespoons lemon juice
      1 teaspoon prepared mustard, any variety
      1/8 teaspoon granulated onion powder
      salt to taste
      Drain water from tofu and place it and all other ingredients except salt in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
      I recommend either Mori-Nu Organic Silken Tofu or Mori-Nu Lite Firm Tofu. Both are non-GMO, though the Lite uses Isolated Soy Protein.

      To make this in a food processor or regular blender, use 1/3 cup of cashew butter instead of cashews and process until smooth.

      Preparation time: 5 minute(s) | Cooking time: 0 minute(s)

      Number of servings (yield): 32

      Nutrition (per tablespoon): 15 calories, 7 calories from fat, .88g total fat, 0mg cholesterol, 12.4mg sodium, 20.1mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, 1.1g protein, 0.4 points. (Sodium depends on the amount of salt used.)

      Hope this helps!

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