VEGGIE BOIL
A Veggie Boil is not necessarily a traditional Easter meal. I thought it would be nice to throw a non-traditional option in the April Recipe collection. While it is not traditional, it is a great (and easy) family meal option. This Veggie Boil is inspired by the Low Country Boil. A one-pot family meal that is packed with flavor and always a crowd-pleaser. Not to mention, easy cleanup for the chef!
Funny enough, the first Low-Country Boil I remember attending was in Syracuse. The home of the salt potatoes. I wasn’t vegetarian at the time, so I fully enjoyed the crawfish and shrimp in the boil along with the surprisingly delicious salt potatoes. After going plant-based and starting this blog, I knew I wanted to recreate this recipe with all veggies. This collection was the perfect excuse.
Low-Country boils are all about the broth. This recipe is no different. We packed our broth with spicy jalapenos, fresh herbs, and aromatics. Then, we brightened it with some lemon. After boiling the veggies in the broth, we spiced things up even more with a tasty old bay-based vegan butter sauce. This recipe makes enough for 4 people, depending on how big the servings are. If you have leftovers, I believe it will last up to 5 days in the refrigerator.
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A FEW TIPS FOR THIS RECIPE.
Spice Up Your Broth: To add a little extra kick to your broth, I recommend adding a few warming spices like whole black peppercorn, cloves, or star anise. They might sound weird, but they will add another level to your broth.
Add Your Own Sides: When we made this recipe, Mama Paige added a side of faux shrimp and sausage to enjoy with her boil. I opted for an extra side of green beans. We both boiled our sides in the broth and tossed them in the butter sauce.
Carbs: Is a boil complete without biscuits? We didn’t think so! Lol Add some cheddar bay biscuits to the party. The biscuits in the photos were kind of a bust, lol, but we plan to share a recipe in the future.
Helpful tools.
Veggie Boil
Ingredients
- 14 C. water
- 1 lemon – cut in half
- 1 C. Italian parsley
- Half a large red onion – cut in half
- 1 whole jalapeno
- 3 Tbsp salt
- 2 bay leaves
- ½ Tbsp red pepper flakes
- 5 red potato- quartered
- 4 ears of corn – cut in half
- 5 cups of fresh green beans
- 2 stalks of fresh broccoli
- 2/3 C. vegan butter
- 2 Tbsp old bay seasoning
- 2 Tsp garlic flakes
- 2 Tsp onion flakes
- 2 Tsp red pepper flakes
Instructions
- Add water, lemon, italian parsley, red onion, jalapeno, salt, bay leaves, and red pepper flakes to a tall stockpot. Bring to a boil.
- Add red potatoes and corn. Boil until potatoes are tender to touch. About 15 minutes.
- Take out the potatoes and corn. Set aside.
- Add in the green beans and broccoli into hot water. Cook until green beans turn bright green. About 5 - 6 minutes.
- While green beans and broccoli are cooking, put vegan butter, old bay, seasoning, garlic flakes, onion flakes, and red pepper flakes into a microwave-safe bowl. Microwave for 30 seconds. Give a stir and set aside.
- Remove green beans and broccoli from the stockpot.
- Add all the vegetables to a large serving bowl. Carefully pour over 2/3 of the oil mix. Give them a good toss. Keep the remaining 1/3 for dipping.
