vegan low country boil

It’s the last long weekend of summer, and we’re making the most of it.

The weather is a little bit cooler here this week (mid-70s most days), which is a welcome respite from the wicked heat we had for most of July and August, but also a reminder that the long, lazy days of summer are coming to an end.

But we’ve still got a few adventures left in us, and summer bucket list items to check off.

Like another round of my vegan Low Country Boil that we’ve been loving all summer.

All the classic flavors of a good seafood boil, without the seafood. In fact, I’d say it’s more of a “SEE-FOOD” boil (see what I did there?) because when you see it, you’re gonna want to eat it all up.

I used Beyond Meat spicy sausage, farm fresh corn, baby potatoes and shishito peppers for some green (okra or green beans would also be fabulous) and generous amounts of {vegan} butter, garlic and seasonings to create the most delish sauce.

Best of all, this dish comes together in 30 minutes, meaning any night can be a low country boil night!

Low Country Boil

Serves: 4 | Gluten, Nut and Soy Free | Prep time: 10 minutes | Cook time: 20 minutes

1 – 1.5 lbs mini whole potatoes

3 ears of corn, shucked and cut into quarters

1/3 cup vegan butter, melted

4 garlic cloves, minced

1 teaspoon dried parsley

1 tablespoon Old Bay seasoning

½ teaspoon smoked paprika

¼ teaspoon crushed chili flakes

4 large vegan sausages (I prefer Beyond Sausage for this), cut into 1’ thick slices

4oz (half a bag) shishito peppers

½ teaspoon sweet paprika

1 ½ fresh lemons, cut into wedges, for garnish

  1. Preheat the oven to 400F and line a large rimmed baking sheet with tin foil. Set aside.
  2. Bring a large pot of water to a boil. When boiling, add the potatoes and cook for 10 minutes or just until fork-tender. During the last 5 minutes of cooking, add the corn.
  3. While the potatoes and corn cook, melt the vegan butter in the microwave for 20-30 seconds. Add the minced garlic, parsley, Old Bay seasoning, smoked paprika and chili flakes and stir to combine. Set aside
  4. Arrange the sausages and peppers on the prepared baking sheet. Drain the corn and potatoes and add to the baking sheet. Pour the butter mixture all over and toss gently to coat. Sprinkle the sweet paprika over the entire pan and bake for 10 minutes or until sausages are cooked through.
  5. Remove from the oven, add the lemon wedges to the sheet pan and serve immediately.

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