Vegan Food | Pastalaya for a Plant Based Diet
A lot of Cajun folks sure do hate when people make plant based Cajun food. I grew up in an extremely tiny town in South Louisiana, and now I follow a plant based diet. Why should that mean I can't have/cook/create cajun food? Oh yeah... it doesn't. Here is my recipe for Plant Based friendly pastalaya!
The resistance to vegan & healthier cajun food is simply flawed logic. I hear all the time "But Cajun food flavor comes from meat." Well... no it definitely does not.
Let's talk about why participating in a plant based diet doesn't mean bland food.
Meat, like smoked sausage and chicken, is used to add a depth in flavor to cajun food. BUT meat doesn't just come with smoky flavor. In order to flavor it, meat is rubbed with herbs and spices (all of which are plants) and then it's put in a smoker where a plant, that is on fire (wood from certain trees), flavors the meat. The meat is simply a vessel to carry plant based flavors into cajun food. SO that's right... you can use tofu, or tempeh, or just vegetables to carry smoky herbaceous flavor into cajun food too. In actuality cajun meats are flavored with plants, which means cajun food is flavored by plants.
Also, word on the street is that cajun food is ugly to photograph. Well, yeah. Brown meat, with brown noodles, and brown broths and sauces are ugly... and just brown... and quite frankly unhealthy. When you make semi-ugly brownish food with vegetables, and more vegetables, it can be quite beautiful and WAY healthier:
Here is our recipe for our Vegan (and probiotic) Pastalaya! I guess it's considered a "fusion food" because we added our Probiotic Wild Fermented Kimchi for spice and probiotics. We love the way this dish tastes, it still has wonderful cajun flavor, but the health boost is our favorite part!
Also here is a link to the vegan cream of mushroom soup we used for this recipe
- 2 Tablespoons Avocado Oil
- 1 Red Onion Chopped
- 3 Tablespoons Minced Garlic
- 1 Red Bell Pepper Chopped
- 1 Green Bell Pepper Chopped
- 1/4 Cup Cream Of Mushroom Soup
- 1/2 Cup Vegetable Broth
- 1 Can of White Beans, Drained and Rinsed
- Chopped Green Onions
- Fresh Parsley
- Sea Salt to taste
- 1 Packet (or 3 Tablespoons) of Jambalaya Seasoning
- 1 Pack of Rice Noodles (any shape), Cooked
- 1/4 Cup of Cultured Guru Kimchi
- In a large cast iron skillet, sauté the avocado oil, chopped red onion and minced garlic. Cook until the onions are slightly browned.
- Add in the chopped red bell pepper, and the chopped green bell pepper. Sauté until lightly browned.
- Add in the Cream of Musroom Soup and stir until evenly combined.
- Add in the jambalaya seasoning and the vegetable broth. Add salt to taste. Some jambalaya seasonings have salt in them already.
- Bring to a simmer, and stir continuously. Add in the white beans.
- Remove sauce from heat. Add in your cooked rice noodles and Cultured Guru Kimchi and stir.
- Top with parsley and green onions. Serve in bowls and enjoy!