Tempeh Shrimp Po’ Boys: Vegan and Gluten-Free


My husband used to fix me shrimp po’ boys when we ate meat. They were best in the summer, juicy tomato slices and sub rolls slathered in mayo. Yum. I can remember him frying up the shrimp in our tiny kitchen when we lived together in Brooklyn. The one-bedroom apartment would smell like fried shrimp until the next day.

I miss those po’ boys, and even though these aren’t exactly the same, they’re a damn good replacement for a vegan. My mother-in-law who has dramatically cut back on animal products but still indulges in some things like cheese loved this po’ boy, so it also passes the non-vegan test.


2 cups Bob’s Red Mill gluten-free all-purpose flour

2 tablespoons baking powder

4 tablespoons Old Bay seasoning

1 16 ounces bottle gluten-free beer

2 1 pound packages of tempeh, cut into ¾ inch strips

2 cups rice milk

3 tablespoons creole seasoning

oil for frying

4 gluten-free rolls

3 cups lettuce, shredded

3 tomatoes, sliced

1 cup Vegenaise

Frank’s Hot Sauce, to taste


Directions for the tempeh shrimp:

1. Whisk the flour, baking powder and 2 tablespoons Old Bay seasoning in a large bowl. Slowly whisk in the beer. Place in the fridge during the next step.

2. In a steamer, steam the tempeh for about 6-7 minutes to remove any bitterness. Allow to cool for a few minutes.

3. In a medium bowl, combine the rice milk, remaining Old Bay seasoning, and 2 tablespoons of the creole seasoning together. Add the cooled tempeh and allow to marinate for 10-15 minutes.

4. Heat the oil over medium heat (350 degrees). Dip the marinated tempeh in the beer batter, and place directly into the oil. Fry in batches, placing the finished tempeh on a paper towel when they’re finished. The tempeh should be golden brown (about 5-6 minutes per piece).


Directions for the creole mayo:

1. In a small bowl, combine the remaining creole seasoning and Vegenaise.

2. Allow to sit in the fridge until needed.


To assemble the Po’ Boys:

1. Slather the creole mayo on both sides of the bread.

2. Put the lettuce and tomato on the sandwich.

3. Top with the tempeh shrimp, and add as much hot sauce as you’d like. Enjoy!


7 Responses to Tempeh Shrimp Po’ Boys: Vegan and Gluten-Free

  1. Louise August 9, 2013 at 6:34 pm #

    I have a friend who has recently become a vegan so I am always looking for yummy recipes to share with her.
    Am definitely going to pass this one on.

    • April August 9, 2013 at 6:35 pm #

      Thanks for sharing it! I really appreciate it! 🙂

  2. Linda August 9, 2013 at 7:47 pm #

    They were so good! One must open wide, though, because they are huge! The macaroni salad was a yummy side dish.

  3. betsy shipley August 11, 2013 at 9:59 am #

    Looks good. Wonder if they could be baked rather than fried?
    Since we have been making tempeh for over 30 years, we are now experimenting with other beans and the latest is black channa small black chickpeas which are great. Check out tempeh girls on facebook where Joy has put up several pictures of the black channa tempeh.
    makethebesttempeh.org Our website shows you how to make tempeh at home and if you have any questions feel free to write.
    Happy eating
    betsy shipley

    • Tabassum August 14, 2013 at 12:01 pm #

      Hi Betsy,

      I’ll definitely check out your site b/c I’ve been looking for non-soy tempeh and I haven’t found anything. Can’t wait to see your recipes!

  4. Tabassum August 14, 2013 at 12:03 pm #

    April, I think I just drooled on my laptop 🙂 These look so good! Another blacksburgbelle recipe on the menu 🙂


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