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This no-seafood vegan boil is going to blow your mind. Corn on the cob, potatoes, broccoli, vegan sausage and more topped with an incredible vegan cajun butter sauce. It's a great dish for a vegan cookout or get-together, and even holidays!
The day my husband said, "Hey...let's try to make a vegan boil" was the day I fell in love with him all over again. Okay, that is super dramatic, but this vegan boil immediately became one of my favorite things to eat, ever.
We started out following Veggie Rose's Vegan Crab Boil recipe, took inspiration from other boil recipes out there, and adapted it to our own tastes and preferences.
There are three main components to this vegan boil: the vegetable boil, the vegan sausage, and the cajun butter sauce.
First thing's first: you will need a really really big pot. The pot I use is about 20 quarts. Add in 16-20 cups of water, a crab boil bag (which is just a bag of seasoning), salt, a quartered lemon, and a quartered onion. All of these ingredients will help add flavor to your veggies.
Bring the pot to a boil, then carefully add in your longer-cooking vegetables - for this recipe, that's the corn and potatoes. See this post for tips on shucking corn.
Let the water come back to a boil. This takes a few minutes and it helps to cover the pot. Boil the vegetables until the potatoes are nearly tender. Then add in the vegetables with short cooking times - I use broccoli and green beans. Boil for 2-3 minutes or until everything is tender.
Carefully drain into a large colander.
While the vegetables are cooking, make the sausage and butter sauce.
(I have included a list of other veggies that go great with a boil at the bottom of this post.)
Grab your favorite vegan sausage! My husband & I love to use 2 links of Field Roast Chipotle Sausage and 2 links of Field Roast Frankfurters. He goes for the way-more-spicy chipotle flavor and I stick with the Frankfurters (that still do get a bit spicy being cooked together.)
As an alternative protein, you can cook up some tofu. Becky from Glue & Glitter has a great recipe for baked tofu that would be heavenly drizzled with the cajun butter sauce.
If you REALLY want some kind of plant-based "seafood", there are some store-bought options out there.
The Cajun Butter Sauce
In a small saucepan, melt some vegan butter. Add in the seasoning (garlic, onion, paprika, Old Bay, and Cajun seasoning). Let the spices simmer with the butter for about 1 minute. This really lets the flavors activate.
Whisk in the vegetable stock and bring to a simmer again. Lastly, stir in the lemon juice after removing the pot from the heat.
Additional Vegetable Options
Here are some other ideas:
- Bell peppers
Some veggies like asparagus and spinach will take less time to cook, so add them with only a couple minutes left. Here is a great guide to veggie cooking times.
- 16-20 cups water
- 1 tablespoon salt
- 1 crab boil seasoning in a bag like Zatarain's
- 1 lemon quartered
- 1 yellow onion peeled and quartered
- 4 ears corn on the cob shucked and cut into halves or thirds
- 2-3 lbs baby potatoes washed
- 1 large head broccoli cut into florets
- 1 lb fresh green beans trimmed
The Cajun Butter Sauce
The Vegan Sausage
- 4 links vegan sausage
- 2 teaspoon oil or vegan butter
- Add the water, salt, crab boil seasoning bag, lemon quarters, and onion quarters to a very large pot. I use a 20-quart pot.
- Bring the pot to a boil.
- Add the corn and potatoes into the pot. Be super careful so you don't splash boiling water on yourself. I wear long oven mitts to protect my hands/arms.
- Bring the pot back to a boil. This takes 5-10 minutes. Boil for about 8-12 minutes or until the potatoes are almost fork-tender. (In the meantime, you can prep the butter sauce and the sausage.)
- Add in the broccoli and green beans. Continue to boil until all veggies are tender.
- Drain the pot carefully into a large colander.
Cajun Butter Sauce
- In a small saucepan, melt the vegan butter on low-medium heat. Add in the garlic powder, onion powder, Old Bay seasoning, paprika, and Cajun seasoning.
- Let the butter come to a simmer for about 1 minute, whisking to make sure it doesn't burn.
- Whisk in the vegetable stock. Bring to a simmer again and then remove from the heat. Stir in the lemon juice.
- Cut the sausage links lengthwise, then into thirds or quarters.
- Heat the oil in a large skillet. Add in the sausage and saute until browned.
Serve it up!
- You can leave the strained veggies right in the colander, or serve them on a large serving dish with tongs to easily grab the veggies.
- Add the veggies to your plate along with the vegan sausage. Drizzle the Cajun butter sauce over top. Dig in!