Plant-Based Po’Boy with Mirliton Slaw

A vegetarian take on the New Orleans tradition bursting with Southern flavor. Fresh-baked rolls, plant-based sausage, tart apple mirliton squash slaw—it doesn’t get much better!

  • by Chef Nick
  • Servings: 4
  • Ready in: 60 Minutes
  • Ideal application: Main Dish
  • Products:

    Southeastern Mills® Yeast Roll Mix, Hotter Than Hot Louisiana Brand® Original Hot Sauce, Better Than Bouillon® Sautéed Onion Base

Special Notes

House-made yeast rolls bring the experience to a new level, and a high-quality mix simplifies the back-of-house process. Grilling the sausage adds another layer of flavor you won’t get from a flattop, though you really can’t go wrong either way.


  • 4 Beyond Meat Plant-Based Sausage Links
  • 1 lbs Southeastern Mills® Yeast Roll Mix
  • 1 cup warm water
  • 1/2 oz yeast
  • 2 mirliton, pits removed and julienned
  • 1 green apple, julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 jalapeño, minced
  • 3 green onions, thinly sliced
  • 2 tbsp cilantro, chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp orange juice
  • 2 tbsp plant-based mayo 
  • 1 tsp sugar
  • 1/2 tbsp Hotter Than Hot Louisiana Brand® Original Hot Sauce
  • 1 tsp Better Than Bouillon® Sautéed Onion Base


  1. Preheat oven to 375°F.  
  2. Mix water and yeast together and allow the yeast to bloom for about 10 minutes.  
  3. Using a mixer with a dough attachment, add water and yeast mixture. Gradually add yeast roll mix and mix until well incorporated.  
  4. Allow dough to sit and rest until dough has doubled in size.  
  5. Place dough on counter and dust working surface lightly with flour. Divide the dough and roll and form into sausage length loafs.  
  6. Lightly grease a sheet pan and place loaf onto pan.  
  7. Place in oven and bake until golden brown.  
  8. For the mirliton slaw, spread mirlitons over a dry paper towel and pat dry to remove some of the moisture.  
  9. Combine mirlitons, green apples, bell pepper, jalapeño, green onions and cilantro.   
  10. Using a separate bowl combine vinegar, oil, sugar, orange juice, Hotter Than Hot Louisiana Brand ® Original Hot Ssuce, plant-based mayo and sautéed onion base. Whisk together until well incorporated.
  11. Pour dressing over slaw and mix together. Adjust seasoning as needed.  
  12. Grill sausages on grill or hot plate. 
  13. Cut bread loafs in half and lightly spread with olive oil. Toast on both sides.  
  14. Lay sausage in the middle of bread and top with slaw and serve.  

Meet the Chef

Nicholas Landry

Nicholas Landry

Corporate Chef

After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.

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