HEARTS OF PALM POBOY
You know when you start out making something healthy, and it inspires something not so healthy? That’s this recipe! Lol While I love the scrumptious recipes we make on Plant-Based & Slayed, I have to admit I don’t eat like this every day. All the meals you see on the monthly recipe releases are made and devoured over a week. Yes, Mama Paige and I always plan our marathon cooking weeks in sync with our “cheat meal” weeks. My daily meals are pretty boring. lol
This recipe started as a plant-based take on blackened tilapia using hearts of palm. I have to admit the original meal was delicious. A perfect balance of healthy, flavorful, and filling. A great healthy meal. But, as I enjoyed my healthy meal, I could not help but think this would be great on a PoBoy. So, I put the blackened hearts of palm on a PoBoy and made it one of the March collection recipes.
Papa Paige made the first PoBoy I ever had. Since then, no restaurant (outside of New Orleans) has been able to compare. When I make this amazing Southern sandwich at home, I always go back to the assembly order my dad taught me – sauce, protein, lettuce, and then tomatoes. The bread must be toasted for optimal sandwich satisfaction. This recipe will be no different – except it’s no meat and dairy-free.
NOTE: This post includes affiliate links. When you purchase an item using a link, we make a small commission that helps us run this site at no additional cost to you
Let’s get into the Recipe!
THE RECIPE
How do you give hearts of palm the taste of the sea? You marinade them, of course! Add hearts of palm pieces to a container. Set aside. In a small bowl, whisk crushed nori sheets, kelp powder, onion powder, and garlic powder together. Pour mixture over the hearts of palm pieces. Stir to coat. Cover tightly and refrigerate overnight—a simple marinade with a big payoff. Don’t worry if you are not a fan of the seafood taste; the nori sheets can be omitted to reduce the fishy taste.
The next day, it’s sandwich time! In a medium bowl, mix smoked paprika, onion powder, garlic powder, dried oregano, salt, ground black pepper, cayenne powder, dried thyme, dried basil, chili powder, and nutritional yeast to create the spice mix. Remove hearts of palm pieces from the marinade. Toss in the spice mix. Place coated pieces on a parchment-lined baking sheet. I sprayed pieces with cooking oil before baking. This is optional. Bake pieces for 20 minutes. Carefully remove the pan from the oven and flip pieces. Bake for another 20 minutes. Set spiced pieces to the side.
THE ASSEMBLY
I toasted the baguette loaf before assembling the sandwich. Slice the demi French baguette loaf. Place the loaf open-faced on the baking sheet. Bake until toasted. I toasted mine for about 5 minutes. I would not recommend toasting any longer than this. Carefully remove the loaf from the oven and begin assembling the sandwich. Spread vegan mayo on the loaf. Add heart of palm pieces. Top with romaine lettuce and tomatoes. Enjoy!
COOKING NOTES
This spice mix is on the spicier side. If you are not a fan of spice, reduce the amount of cayenne powder or omit it all together.
Not a fan of mayonnaise? No problem, you can swap out the mayo for your favorite sandwich spread. Horseradish or ranch sauce would be amazing on this sandwich.
Just A Suggestion…
NOTE: These are affiliate links. When you purchase an item using a link, we make a small commission that helps us run this site at no additional cost to you
Hearts of Palm PoBoy
Ingredients
- 1-2 demi French baguette loaf
- ½ C. romaine lettuce -sliced
- 1 tomato- sliced
- Vegan mayo
- Cooking oil spray
- 1 jar of hearts of palm – 14.4 oz – drained and cut into ½ inch discs
- ½ Tbsp crushed nori sheets
- ½ Tbsp kelp powder
- 1 Tsp onion powder
- ½ Tsp garlic powder
- 2 Tsp smoked paprika
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 1 Tsp dried oregano
- 1 Tsp salt
- ½ Tsp ground black pepper
- ½ Tsp cayenne powder
- ½ Tsp dried thyme
- ½ Tsp dried basil
- ½ Tsp chili powder
- 1 Tsp nutritional yeast
Instructions
- Add hearts of palm pieces to a container. Set aside.
- In a small bowl, whisk crushed nori sheets, kelp powder, onion powder, and garlic powder together.
- Pour mixture over the hearts of palm pieces. Stir to coat. Cover tightly and place in the refrigerator overnight.
- Next day, preheat the oven to 385F degrees.
- In a medium bowl, mix smoked paprika, onion powder, garlic powder, dried oregano, salt, ground black pepper, cayenne powder, dried thyme, dried basil, chili powder, and nutritional yeast to create the spice mix. Remove hearts of palm pieces from the marinade. Toss in the spice mix.
- Place coated pieces on a parchment-lined baking sheet. Tip: Spray with cooking oil for extra crispness.
- Bake for 20 minutes. Carefully remove the pan from the oven and flip pieces. Bake for another 20 minutes.
- Slice the demi French baguette loaf. Place open-faced on a baking sheet. Bake until toasted- about 5 minutes, depending on your preference.
- Carefully remove the loaf from the oven.
- Spread vegan mayo on the loaf. Add heart of palm pieces. Top with romaine lettuce and tomatoes. Enjoy
- If you have enough for another sandwich, repeat steps 8-10.
