Vegan Cajun "Seafood" Boil

If you’re transiting to becoming vegan but start missing the taste of seafood, this recipe ought to help. With the use of some Old Bay seasoning and seaweed flakes (or nori sheets), your tastebuds will start shoring into sea—literally to the sea of flavors! First, let’s sail by into the recipe to guide your way.

Vegan Cajun “Seafood” Boil

Recipe Type: Hearty Entrees

YIELDS 6 servings

PREP TIME 25 min

COOK TIME 45 min

TOTAL TIME 01 hour 10 min

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)

Directions

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!

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Photo: Bel Faustino