Vegan Low Country Boil

Low country boil is a go-to party dinner for my family. It’s incredibly easy to make and always a crowd pleaser. Southern chef Anna Hamilton and I tried our hand at making this typically meat-filled dish vegan. And honestly, it turned out fabulous. Give it a try and let me know what you think!

Ingredients for Boil:

6 red potatoes
3 onions
4 ears of corn
4 fresh artichokes
1 package of vegan sausage (I used Field Roast smoked apple sage)
8 cloves garlic
1 package Zataran’s Crab Boil 
salt and pepper to taste

Ingredients for Spicy Ketchup Sauce:

1/2 cup Ketchup
1 tsp vegan worcestershire
Crushed red pepper flakes
1/4 grated onion
1/2 lemon
salt and pepper to taste

1.  Cut potatoes into quarters, onions into sections and peel garlic. Throw into a large pot and cover with water. Add crab boil. Cover and bring to boil for 10-15 minutes.

2. Shuck corn and break in half, prepare artichoke hearts and cut sausages. Add to boiling pot. Cook for 10 minutes.

3. To make ketchup sauce, add ingredients into a bowl and whisk.

4. Drain water from pot, and pour contents into a large bowl. Squeeze lemon and add salt and pepper to taste.

5. Serve with warm bread, garlic butter and spicy ketchup sauce. ENJOY!


Vegan fish-fried tofu

I grew up on the east coast of Florida, near a small shrimping town in the north. Seafood was always a valued and exciting part of our family culture, and I love sharing those traditions with everyone, including vegetarians and vegans.

This recipe is an adaptation of an old favorite, a go-to recipe for fresh fishwithout the meat. The mustard adds a spike of intensity that pairs well with  crispy cornmeal, and the tofu soaks up all of the flavors. Paired with vegan tartar sauce and a set of southern sides, fish-fried tofu can be easily mistaken for the real thing.


1.5 cups Olive Oil
2 tbsp Mustard (any kind)
2 tsp Tony Chacheres
Juice of 1/2 Lemon
4-5 cloves Garlic
1 14 oz. block of firm Tofu
Peanut Oil
Salt to taste (can use pepper as well)

1. Make the marinade. Add garlic, mustard, olive oil, lemon, Tony Chachere’s, salt and pepper to blender. Blend for a minute or two, until mustard has incorporated into oil.

2. Cut tofu into long, thin pieces and place in a shallow pan. Pour marinade over tofu and let sit in refrigerator for 10 minutes to a couple hours (the longer, the better).

3. Mix cornmeal with salt—and pepper if you want—in a shallow bowl or on a plate. You can also use flour for a more refined texture. Pat cornmeal on each tofu slice. The oil from the marinade should help the cornmeal stick.

4. Warm eye at medium-high with up to an inch of peanut oil. Once warm, turn down to medium and fry tofu pieces. Flip when cornmeal turns golden brown. When both sides are brown, place tofu on a paper towel and serve with vegan tartar sauce.