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    Home » Grateful Grazer

    Published: May 24, 2017 · Modified: Apr 21, 2022 by Stephanie McKercher, RDN · 8 Comments

    Cajun Split Pea Po' Boys with Spicy Avocado Sauce

    Jump to Recipe Print Recipe

    This Cajun Split Pea Po Boys post is sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year.

    Split Pea Po Boys are easy to make and filled with delicious cajun flavors! Try this New Orleans-inspired plant-based sandwich recipe for lunch or dinner.

    New Orleans is one of my favorite food cities so I couldn’t let this trip pass without sharing at least one cajun-inspired recipe with you. From beignets to gumbo and the frozen cocktails sold on the street, there’s a whole lot to love about the NOLA food and drink scene. The best part of all of this deliciousness though, has to be the humble po’ boy—just waiting to be devoured inside sandwich shops all over the city.

    Split Pea Po Boys are easy to make and filled with delicious cajun flavors! Try this New Orleans-inspired plant-based sandwich recipe for lunch or dinner.

    I usually opt for shrimp or oyster po’ boys while I’m here in-person but back at home, I like to cook with as many plants as possible. One of the most common food-related myths out there (right behind‘ plants don’t have protein’ and ‘soy causes breast cancer’) is that you can’t make a delicious vegetarian sandwich. My secret to delicious plant-based sandwiches (that actually fill you up) is simple: PULSES.

    Split Pea Po Boys are easy to make and filled with delicious cajun flavors! Try this New Orleans-inspired plant-based sandwich recipe for lunch or dinner.

    Pulses are the delicious, fiber- and protein-packed, sustainable foods we know more commonly as dry/split peas, chickpeas, lentils, and beans. Split peas are an ideal sandwich filler because they’re rich in so many of the important nutrients we need to refuel with on-the-go.

    Split Pea Po Boys are easy to make and filled with delicious cajun flavors! Try this New Orleans-inspired plant-based sandwich recipe for lunch or dinner.

    I like to include pulses (about a half cup at meals) to get energizing carbohydrates and satiating fiber and protein. Plus, taste-wise, you just can’t beat the combination of these satisfying cajun fritters topped with a dollop of spicy avocado ‘mayo’ sauce. There’s no better way to fill up on New Orleans flavors in less than 30 minutes!

    Split Pea Po Boys are easy to make and filled with delicious cajun flavors! Try this New Orleans-inspired plant-based sandwich recipe for lunch or dinner.

    Cajun Split Pea Po' Boys with Spicy Avocado Sauce

    Split Pea Po Boys are easy to make and filled with delicious cajun flavors! Try this New Orleans-inspired plant-based sandwich recipe for lunch or dinner.
    5 from 1 vote
    Print Pin Save Saved! Rate
    Course: dinner, entree, lunch, sandwich
    Cuisine: dairy-free, gluten-free, plant-based, vegan, vegetarian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2
    Author: Stephanie McKercher, RDN

    Ingredients

    • Cajun Split Pea Fritters:
    • 1 cup cooked split peas
    • ½ cup roughly chopped mushrooms
    • ¼ cup roughly chopped green onions
    • 2 peeled and roughly chopped cloves garlic
    • 2 tablespoons ground flaxseeds
    • 1 teaspoon soy sauce substitute with gluten-free tamari/liquid aminos if needed
    • 1 teaspoon lemon juice
    • 1 teaspoon smoked paprika
    • ½ teaspoon black pepper
    • 1-2 tablespoons cooking oil of choice I used grapeseed oil or enough to grease pan
    • Spicy Avocado Sauce:
    • ½ ripe avocado
    • ½ lemon zest and juice
    • Louisiana-style hot sauce to taste
    • For Serving:
    • 2 hoagie sandwich rolls whole grain preferred, choose gluten-free bread if needed
    • Optional sandwich toppings: lettuce sliced tomato, sliced onion

    Instructions

    • In a high-speed blender or food processor, combine cooked split peas, mushrooms, green onions, garlic, flax, soy sauce, lemon, paprika, and pepper. Pulse the mixture 6-8 times or until it sticks together when pressed. Divide into 6 equal parts and roll each into a small fritter the size of a meatball. Use your hands to compress each ball so that they stick together without being held. (Don’t be afraid to put a little force into pressing! This will keep them from falling apart during cooking.)
    • Heat oil in a large skillet over medium-high heat and add fritters to the pan once hot. Leave enough space to easily flip halfway through cooking (cook in batches if you can’t comfortably fit all of the fritters into the same pan at once.) Cook about 4-5 minutes on one side (or until outside is browned and crispy) before carefully flipping and cooking an additional 4-5 minutes.
    • In the meantime, prepare the avocado sauce. Whisk together avocado, lemon, and hot sauce in a small bowl with a fork until smooth. (You can also use a small blender/food processor for this step if desired.) Set aside.
    • Prepare the sandwiches: Slice rolls in half if needed, lay on a flat surface and top with lettuce, tomato, and onion (if using). Once fritters are cooked, divide them between the sandwich rolls and top with spicy avocado sauce to taste. Sandwiches can be prepared in advance and enjoyed hot or at room temperature.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    [clickToTweet tweet="#ad Try Split Pea Po Boys for tasty #cajun flavors without the trip to New Orleans! #HalfCupHabit" quote="#ad Try Split Pea Po Boys for tasty #cajun flavors without the trip to New Orleans! #HalfCupHabit"]

    What's your favorite New Orleans-inspired meal?

    Did you enjoy this pulse recipe?

    Head over to Pulses.org/NAP for more healthy and delicious recipes featuring dry peas, chickpeas, lentils, and beans!

    « Mango Matcha Margaritas
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    Comments

    1. Ann says

      September 19, 2019 at 5:59 am

      Hi Stephanie. When you cook the split peas, are they al dented or soft? My peas generally get mushy because I’m usually making soup. Just checking 😉

      Reply
      • Stephanie McKercher, RDN says

        September 23, 2019 at 1:32 pm

        Hi Ann, the split peas are more al dente for this recipe. You may want to reduce the heat a little and watch them closely so they don't turn mushy. Let me know how it goes!

        Reply
    2. Lauren Grant | Zestful Kitchen says

      August 21, 2017 at 8:05 am

      Oh my gosh, I've got to try these! They sound so good, so creative!

      Reply
      • Stephanie McKercher, RDN says

        August 28, 2017 at 1:19 pm

        Thanks Lauren! Enjoy!

        Reply
    3. Sara says

      May 30, 2017 at 6:12 pm

      Love everything about this! Can't wait to try them!!!

      Reply
      • Stephanie McKercher, RDN says

        June 01, 2017 at 6:48 am

        Thanks, Sara! Let me know how it goes! 🙂

        Reply
    4. Kelli says

      May 30, 2017 at 5:50 pm

      I love everything about this sandwich! I'm a big fan of po-boys and an even bigger fan of a vegetarian twist on it. Pinned for later 🙂

      Reply
      • Stephanie McKercher, RDN says

        June 01, 2017 at 6:48 am

        Thanks so much, Kelli! Enjoy! 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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