Vegan Cajun “Seafood” Boil
- 1 cup vegetable stock
- 2x corn cobs (cut into 6pcs)
- 2x big potatoes (chopped)
- 1x head broccoli (into florets)
- 2x oyster mushrooms (cut into “S” shape like shrimps)
- 10x white button mushrooms (chopped)
- 1/4 of each tricolor bell peppers (red/ yellow/ green) - sliced
- Half lemon (for lemon juice)
- 1x lime or lemon (wedges)
- 2 tbsp oil
- 1 pack vegan sausages
- 1x onion (chopped)
- 3x garlic cloves (minced)
- 2x bay leaves
- 3-4 tbsp vegan butter
- 1 tbsp old bay seasoning
- 1 tsp paprika
- black pepper (to taste)
- 2 tbsp seaweed flakes (or processed nori sheets)
1. On a baking tray, line some non-stick paper and bake all of your vegetables (corn, potatoes, broccoli, mushrooms and bell peppers) in a preheated 180°c oven for about 30–45 minutes until your potatoes are fork pierced soft. *For the oyster mushrooms, I like chopping them up first then cutting a “S” shape so they’ll look like shrimps.
2. While baking, in a hot pot or pan, drizzle 1 tbsp oil and pan fry your vegan sausages until golden brown and set aside on a plate for later.
3. Using the same pan or pot, sauté your chopped onion then your minced garlic.
4. Add your vegan butter until melted.
5. Sprinkle your old bay seasoning, paprika and black pepper.
6. Pour in your vegetable stock and let boil and simmer with your bay leaves.
7. Add some seaweed flakes or processed nori sheets if you want more sea flavor (optional).
8. Add a squeeze of fresh lemon juice from half a lemon. The acidity will help balance the fat from the vegan butter.
9. You can always adjust the taste of the sauce to your preference, if you find it too salty, gradually add more vegetable stock to thin it out.
10. Once your baked vegetables are ready, pour in your Cajun boil sauce all over distributing and covering each veggie.
11. Top with some cilantro and serve with some lime or lemon wedges and enjoy!
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
Photo: Bel Faustino