Ingredients:

1 Unicorn Meat patty, cut into 2” cubes

¼ cup cornmeal

¼ cup flour

½ tbs cajun seasoning

½ tsp salt

½ cup non-dairy milk

Oil for frying

½ cup shredded iceberg lettuce

1 tomato, sliced

1 sandwich roll

Remoulade:

¼ cup vegan mayo

1 tsp minced dill pickle

½ tsp minced capers

½ tsp lemon juice

¼ tsp worcestershire 

¼ tsp hot sauce

⅛ tsp smoked paprika

⅛ tsp garlic powder

⅛ tsp salt

Directions:

In a small bowl, assemble the remoulade sauce by combining all the ingredients together and set aside.

In a medium bowl, whisk together the cornmeal, flour, cajun seasoning and ½ teaspoon of salt. Add the ½ cup of non-dairy milk to a bowl and set aside.

Heat about 2 tbsp of oil in a frying pan on medium high heat until it reaches 350 F.

Take the frozen cubed Unicorn Meat and dip into the non-dairy milk then into the flour mixture, repeating this step an extra time. 

Dust off excess flour then fry the Unicorn Meat in batches until golden brown, about 3-4 minutes per batch.

Build your po boy on the toasted sandwich roll with the remoulade, lettuce, Unicorn Meat, tomato, and pickles.