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    Home » Recipes » Vegan Main Dishes

    Artichoke Muffaleta Po’ Boys

    Published: Oct 27, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Recipe from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) © 2015 by Robin Robertson. Photos by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

    Vegan Muffaletta Po Boy sandwiches

    Artichoke Muffaleta Po’ Boys

    The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish.
    5 from 1 vote
    Print Pin Rate Email
    Course: Sandwich
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Po’ Boys recipe, sandwich recipe
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 451kcal
    Author: Veg Kitchen

    Ingredients

    • 3 scallions chopped
    • 1 garlic clove crushed
    • ⅓ cup pickled vegetables well-drained
    • ⅓ cup pimiento-stuffed green olives well-drained
    • 1 tablespoon olive oil
    • 1 14-ounce can artichoke hearts, well-drained and halved
    • ½ teaspoon Cajun spice blend
    • 3 tablespoons Creole mustard
    • 3 tablespoons vegan mayonnaise
    • 2 small sub rolls
    • 1 cup shredded lettuce
    • 1 large tomato thinly sliced
    • Pickled sliced jalapeños
    • Tabasco or other hot sauce to serve
    US Customary - Metric

    Instructions

    • In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.
    • Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.
    • To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread.
    • Spread the lettuce onto the bottom of each sandwich, followed by tomato slices.
    • Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.

    Nutrition

    Calories: 451kcal | Carbohydrates: 43g | Protein: 8g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1099mg | Potassium: 517mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1271IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 12mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Vegan Muffaletta Po Boy sandwiches

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    Reader Interactions

    Comments

    1. Patricia Buchanan says

      November 17, 2015 at 5:50 pm

      5 stars
      Excellent! We used Olive Tapenade instead of the first 5 ingredients cuz we had no idea what you were talking about as far as pickled vegetables?????

      We used gluten free toasted hoagie rolls too

    2. Nava says

      November 17, 2015 at 6:00 pm

      Patricia, I'm glad you enjoyed Robin's recipe. And it's always great to be able to do your own tweaks and make it your own. Tapenade is a great idea!

    3. Pegii says

      April 01, 2016 at 5:53 am

      What kind of pickled vegetables? I think I'll just use pickles.

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