When my husband and I went to New Orleans this past April, we used Yelp to find a good po-boy place – because New Orleans (besides being made famous by Bourbon Street and Mardi Gras) is THE BEST place to get a type of sandwich called a “Poboy.” It’s pronounced [almost] exactly the way it’s spelled. Po-boy. No joke.
The main staple of a poboy is the bread – a thick slab of refined flour and enriched white abscess – surrounding (usually) meat with a layer of lettuce, tomato, and tartar sauce.
Because of Yelp and its recommendations, we stopped here and I ordered something called a “Roasted Seasonal Veggie Poboy” that included a sort of spicy condiment (aka – Chimichurri) and a bean purée. No tartar sauce and 100% vegan. It was so good, I had to make a version of it. Without the ingredients to make a Chimichurri sauce, I relied on a little vinegar influence to impart that same tangy feel. A *somewhat* close match. If you have the means to make a Chimichurri, do it. Your tastebuds will thank you.
Also, instead of a red bean purée reminiscent of Louisiana cajun cuisine, I subbed in a nutmeg-infused barbecue sauce and incorporated some garbanzo beans. Although the red beans give it a nice flavor, I was in search of a good texture complement to the super soft sweet potato chunks – something with a sort of *bite* to it. And, garbanzo beans do not yield to the blender as easily as a kidney (red) bean. On the plus side: they’re also higher in fiber, too. But, feel free to sub (away!) with red beans – if you choose this route, decrease (or better yet – don’t use at all) the amount of molasses; they’re sweet enough on their own.
BBQ’d Veggie Poboy
1/4 cup chopped onion (I used a sweet variety)
1 Tablespoon olive oil
2 sweet potatoes, cut into 1/2″ cubes
2 fresh garlic cloves – smashed and chopped
1 cup (tightly packed) chopped kale – leaves and stem
2 teaspoons distilled white vinegar
salt and pepper, to taste
BBQ’d sauce with garbanzo beans or a store bought BBQ sauce (for a nice touch – add a few pinches of nutmeg to a cup of it)
loaf of french bread (I used whole grain) – or even pieces, enough for 4-5 sandwiches – cut in half lengthwise
Directions: Place a large skillet over medium heat. Add onions and oil and cook until tender. Add sweet potato cubes and garlic. Cover and cook until cubes are fork tender. Note: if the pan gets a little dry or you’re worried that it might burn, add a little water to it.
Uncover, add kale, recover, and steam until kale is cooked. Remove from heat. Allow to cool and stir in vinegar and season with salt and pepper. Smear insides of bread halves with BBQ’d sauce and top with large scoops of the kale-sweet potato mixture (divide evenly). And eat. Yum!
Makes: 4-5 servings (one sandwich each)