Vegan Low Country Boil Recipe

Hey y’all!
Today, I’m bringing some Southern goodness to the kitchen with a Vegan Low Country Boil—and yes, you heard me right! No seafood, no meat, but all the flavor. Inspired by Big Sean’s plant-based journey, I wanted to challenge myself to create a soulful version of this iconic dish, minus the animal products. This was my very first time making it, so come cook along with me—and let’s turn this boil into a celebration of veggies and bold seasoning!

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🥦 VEGAN BOIL INGREDIENTS

Veggies You’ll Need:

• Broccoli florets

• Organic carrots (cut like Grandma used to!)

• Zucchini, chunked

• Yellow squash, chunked

• Large Portobello mushrooms, quartered

• About 6 potatoes, halved

• Corn on the cob

• 1/2 onion (save the other half for the sauce)

• Half a lemon (adds brightness!)

Savory Broth Base:

• 2.5 cartons of chicken-style broth (plant-based, of course)

• 1 bag of crab & shrimp boil seasoning (I used Crackers brand)

• 2 bay leaves

• Salt, pepper, and other seasonings to taste

Plant-Based Protein Goodness:

• Tofurky Apple Sage vegan sausage

• Smart Menu vegan meatballs

• Plant-based butter (for frying)

👩🏾‍🍳 HOW TO MAKE THE VEGAN LOW COUNTRY BOIL

1. Start the Broth:
In a large pot, add your chicken-style broth, crab boil seasoning bag, and bay leaves. Bring it to a strong boil to let those spices release flavor.

2. Prep & Layer Your Veggies:
Wash everything clean. Start chopping—carrots, zucchini, squash, mushrooms, potatoes—then add veggies to the pot in this order:
Carrots → Mushrooms → Squash → Potatoes → Corn → Onion → Lemon.
Let simmer until veggies are tender and infused with that broth.

3. Crisp the Protein:
In a skillet, melt some plant-based butter. Add the vegan sausage and meatballs, frying them until they’re golden brown and crispy on the outside. Set them aside for the grand finale.

4. Check for Doneness:
Poke a potato with a fork—if it’s soft, you’re good to go!

🧈 BLEND UP THAT VEGAN SMACKALICIOUS SAUCE

This sauce right here? It's the flavor bomb. Rich, bold, spicy (if you like), and 100% vegan.

What You’ll Need:

• Earth Balance organic plant butter

• Pickled ginger & its juice (check your local Asian market)

• Minced garlic

• Chicken-style broth

• Pickled Vidalia onions (with mini red bell peppers)

• Yellow bell pepper (optional)

• Chopped mushrooms with Italian herbs

Seasonings (Add to taste):

• 1 tsp black pepper

• 1 tsp MSG or Accent (optional)

• Crushed red pepper flakes 🌶

• 1.5 tbsp chili powder

• Cajun seasoning & cayenne (optional, for heat)

• 2 tbsp paprika (that beautiful deep red!)

• 1 tbsp granulated garlic

• 1 tbsp granulated onion

• Fresh chili paste (optional)

• A splash of vinegar (optional)

• 2 tbsp Worcestershire sauce

• Tabasco (optional)

• Sugar (a little sweet balance)

🔥 HOW TO MAKE THE SAUCE

1. Build the Base:
Melt your vegan butter in a pan. Add chopped pickled ginger and its juice.

2. Layer the Flavor:
Stir in the garlic, then pour in the broth. Let it bubble lightly.

3. Toss in Veggies:
Add the pickled Vidalia onions and bell peppers (if using). Let them cook down.

4. Spice It Just Right:
Add each seasoning one at a time, stirring in between. Trust me—it’s worth it.

5. Adjust Consistency:
Too thick? Add more broth or water from the veggie boil. Too thin? Let it simmer down.

6. Final Hit of Umami:
Stir in those chopped mushrooms with Italian herbs right at the end for that rich, deep flavor.

🍽 HOW TO SERVE YOUR VEGAN LOW COUNTRY BOIL

• Load up a big ol’ bowl with your boiled veggies

• Top with those crispy, golden vegan sausages and meatballs

• Drizzle (or drown!) in the smackalicious sauce

• Serve hot and enjoy every bold, soulful bite

💬 BLOVE’S TIPS & FINAL THOUGHTS:

This was my first ever vegan boil, and I gotta say—I surprised myself! Flavor on point, texture divine, and no need for seafood to make it satisfying.

🔸 Don’t like it too spicy? Leave out the hot stuff.
🔸 Can’t find certain ingredients? Swap them out—make it yours.
🔸 Make it for friends, for family, or just for yourself—it's a feel-good meal either way.

If you enjoyed this recipe or have tips to level it up, drop a comment below! I’m always learning and love hearing what y’all think—it keeps things authentic and real around here