Good friends of ours were having a party. It was one of those strangely warm autumn weeks and they wanted to cook something outdoors that would be both festive and easy to serve to a crowd. My friend had just been to a crab boil and loved the whole experience… the smell of the food cooking, the variety of flavors and spices, and the way everyone could just dig in and enjoy the meal as a community. So for their party they decided to do a “Vegan Boil.” This was a great option for a couple of reasons. First, a vegan boil is, well, vegan-friendly for guests like me, thereby ensuring all guests would be able to partake. And it’s also healthful, kid-friendly and economical. So who’s ready for a Vegan Boil?! : )
My friend used the following:
- corn on the cob, ears broken in half
- yellow squash, sliced and halved
- baby red potatoes
- white onions, peeled and halved
- carrots, peeled and halved
- okra, kept whole
- 2 lemons, halved
- red bell peppers, seeded and halved
- 2 bay leaves
- one bag of Zatarain’s “Crab Boil in a Bag” seasoning
Notice I don’t give you quantities because that really depends on how many people you’re serving. Just approximate and you’ll be fine. The idea behind a Boil is that it’s a blend of different flavors so as long as you’ve got a lot of deliciously fresh and flavorful produce tossed in there, you’re golden. Feel free to use any brand of seasoning or make your own seasoning pouch. But Zatarain’s is easy to find in most grocery stores and is completely vegan. Check it out here.
Simply place all the ingredients into a gigantic pot filled with water. Set it over a flame and allow it to heat to a rolling boil then reduce to simmer. When it’s time to serve, remove the vegetables from the water and place them into a large serving dish, seasoning with salt and pepper to taste. My friend served the veggies alongside a delicious dish of couscous.