CAJUN-INSPIRED VEGETABLE BOIL

I was raised on New England boiled dinners so was very happy to come across this recipe. Throw whatever vegetables you want into the pot and let them simmer until tender. Couldn't be easier. I wanted to also add corn on the cob but my husband couldn't find any that was organic. I used frozen okra. The Cajun Butter Sauce for dipping was delicious and is highly recommended.

The recipe was inspired by Karissa at “Karissa’s Vegan Kitchen” blog: Cajun-Inspired Vegan Boil. My husband and I chose to use cabbage, potatoes, carrots and okra. I simmered the fresh vegetables in a covered pot for 1 hr 15 minutes, added the frozen okra, then simmered another 10 minutes. Your cooking time will depend on your vegetable selection, what size the vegetables are after chopping, whether the vegetables are fresh or frozen, and your cooking temperature.

For the Cajun Butter Sauce I used this homemade vegan butter: You Better Believe It's A Better Butter. I only made 1/2 batch, used sodium free Cajun seasoning, and did not add extra salt. My husband is not vegan and wanted to try “No Evil” brand Chorizo which I crumbled and cooked separately. I did not care for the texture of the meat substitute since made with wheat gluten but the spiciness was really good.

If you are not familiar with a whole food, plant-based diet, here is some information from "Forks Over Knives" for those just starting out:

Plant-Based Primer: The Beginner’s Guide to a Plant-Based Diet