Funny Story: When I turned 30, I was on a “life high” about living right. My friends and I rented a cabin in the Blue Ridge Mountains, where we meditated and connected with nature. The first realization many people have on a spiritual journey is: "What am I doing to my body? How can I treat it better?" At the time, it was just me, Lafayette, and Kani (we hadn’t formed the rest of our group yet, lol), and we were determined to "protect the temple." We gave up meat cold turkey. It involved a lot of veggies, preparation, and sleepless nights, but after 2-3 weeks, we adjusted. Nothing could stand in our way.

But giving up seafood boils? That was tough! Growing up in Shreveport, seafood boils were a way of life in 2006. It was like telling my mom I drank a beer: “But mom, all my friends are doing it!” We didn’t need much money; my friend Boe had the traps, and Shreveport had the storms. We knew we’d eat good. When boils became popular, I felt like I was missing out after giving up meat. I didn’t want to compromise my new lifestyle, but I also didn’t want to miss out on seafood boils. So, we made some changes—and that’s how this vegan version came about. We had to get creative!

As vegans, we earned the nickname "Flavor Boosters"! We’d boil beans, peanuts, and more, saving all the flavorful broth. Let me tell you—the broth is everything! If you take one thing from this blog, remember: it’s all about the broth!

How to Create a Vegan Seafood Boil

Here’s how to enjoy the flavors of a traditional seafood boil without animal products:

Ingredients:

• Vegetables: Corn on the cob (cut into pieces), baby potatoes (Yukon taste better than red potatoes 😊), mushrooms (trumpet, portabella, enoki), broccoli, or cherry tomatoes.
• Vegan Proteins: Boiled peanuts, hearts of palm (for a crab-like texture), veggie boudin, portabella or trumpet mushrooms, pinto beans, or tofu. I recommend boiled peanuts and portabella mushrooms. If you're from the South, you can grab boiled peanuts from the gas station. Always get spicy peanuts—original just doesn’t hit the same.
• Seasonings: Crabby Bags Seafood Boil Cajun or Original Seasonings.
• The Cajun seasoning is spicy and true to Louisiana's name—it’ll make your eyes water!
• The original seasoning is a crowd favorite—rich in flavor, pairs well with starches and butter.
• Aromatics: Orange juice (instead of water), lemons (quartered), garlic cloves, onions, jalapeños, bay leaves.
• Butter Sauce: Vegan butter, minced garlic, lemon juice, and Crabby seasoning.
• Extras: Pasta or rice pair great with a seafood boil sauce! Add boiled eggs if you're vegetarian.

Instructions:

1. Boil the Broth: In a large pot, bring water, orange juice, and Crabby seasoning to a boil. Let it simmer for 15-20 minutes. Add potatoes and cook until they soften (about 10 minutes). Add corn and cook for another 5-10 minutes.
2. Prepare Vegan Proteins: While veggies cook, prepare the proteins. Sear them lightly—don’t over-season yet. Boiled peanuts can be added directly.
3. Let it Soak: After everything has boiled for 15-20 minutes, turn off the heat and let the boil soak in the broth for 30 minutes. This step is crucial!
4. Make the Butter Sauce: In a saucepan, sauté onions and garlic in margarine (not butter—margarine has a higher smoke point). Lower the heat, melt vegan butter, and stir in lemon juice, Crabby seasoning, and parsley.
5. Combine & Serve: Drain the vegetables and proteins, leaving a little broth. Pour the butter sauce over the top, garnish with additional seasoning, parsley, and lemon wedges.

Tips:

• Leftovers: Let any leftovers soak in the broth before freezing. It gets better with time.
• Customization: Add mushrooms, pickled beets, carrots, or banana peppers.
• Spice Level: Adjust the Cajun seasoning to taste—it’s meant to be spicy!
• Serving: Serve with ramen or rice to soak up the sauce.

Enjoy your vegan seafood boil!