Served with white bean purée and herby slaw, these po’ boys from First-Time Vegan are a plant-based ode to New Orleans’ old school charm and its new wave of creative cuisine.
For the Aubergine
1 large aubergine, sliced into1.5-cm rounds
avocado or olive oil, for brushing
1–2 tablespoons Cajun spice mix
For the White Bean Purée
160 g canned white beans, drained and rinsed
1 tablespoon tahini
1 tablespoon fresh lemon juice
½ garlic clove, peeled
¼ teaspoon chilli flakes
¼ teaspoon smoked paprika
1–2 tablespoons ice-cold water (optional)
salt, to taste
For the Herby Slaw
60 g thinly sliced red cabbage
20 g tightly packed cup flat leaf parsley or coriander leaves (or a mixture), finely chopped
½ garlic clove, finely grated
1 tablespoon olive oil
2 teaspoons apple cider vinegar
fresh baguettes, cut into 15-cm lengths and split in half
baking sheet, lined with baking parchment
Makes 2-3 big sandwiches or 4 smaller ones
Preheat the oven to 200°C (400°F) Gas 6.
Brush the aubergine slices on both sides with oil and spread out on the prepared baking sheet. Sprinkle with a little of the Cajun spice mix to give a light coating.
Roast in the preheated oven for about 15 minutes.
Flip the aubergine slices over and sprinkle the other side with Cajun spice mix. Bake for another 10 minutes, until soft and golden.
To make the white bean purée, combine all the ingredients in a food processor or blender and purée until smooth. Add the ice-cold water for a smoother consistency.
Combine the slaw ingredients in a bowl and season to taste with salt.
Assemble the sandwiches with a good slathering of white bean purée on the baguettes, topped with the roasted aubergine slices and herby slaw.