The Tennessee Titans, with many plant-based players, is in the AFC championship this weekend. Here’s one of the recipes for food they love.

Charity Morgan’s Shrimp Po-Boys
Yield: 4 sandwiches

1 pkg vegan shrimp (or vegan chicken)
½ head romaine lettuce, shredded thin
1 tomato sliced into thin rings
1 cup oil for frying
4 hoagie or sausage buns
¾ cup remoulade sauce (scroll down for recipe) or vegan mayo

Flour Dredge
1 cup flour
1 cup corn meal
1 Tbsp Cajun seasoning
1 tsp thyme (dried)
1 tsp smoked paprika

Liquid Mixture
2 cups almond milk (unsweetened)
¼ Egg ReplacerTM
1 Tbsp Cajun seasoning
2 Tbsp hot sauce

Mix dredge ingredients in a large bowl. Set aside.

Mix all ingredients of the liquid mixture in a separate large bowl. Add the vegan shrimp in the liquid mixture. Let them soak briefly, then take one at a time out and toss in flour dredge. (dredge huge batches and freeze them for future use.)

Preheat oil in frying pan. After all shrimp have been dredged, place them into the hot oil; cook and stir until crispy about 2 minutes. Drain on a paper towel.

Assemble Po-Boys:
Put remoulade sauce (sample recipe below) on each inner side of bun. Add shredded romaine and then 2-3 slices of tomato. Place about 6-8 pieces of vegan shrimp on top. Optional: splash a couple dashes of hot sauce on the shrimp. Enjoy.

American Vegan Remoulade Sauce
Yield: ¾ cup
½ cup vegan mayonnaise
2 Tbsp relish or minced pickles (sweet or dill)
1 stalk celery, minced
1½ tsp lemon juice
1½ tsp mustard
1½ tsp smoked paprika
1½ tsp Cajun seasoning
½ tsp hot sauce
Mix all sauce ingredients. Refrigerate until use.