Vegan Classic Seafood Boil
Dive into the flavors of the ocean with this irresistible **Vegan Classic Seafood Boil**, a plant-based twist on a beloved Southern favorite! Brimming with hearty russet potatoes, tender corn on the cob, sweet carrots, savory vegan sausage, and succulent vegan shrimp, this recipe delivers all the comforting flavors and textures you crave—without the seafood. Infused with aromatic Old Bay seasoning, zesty lemons, garlic, and a touch of smoky paprika, every bite bursts with bold, spicy notes that will have you coming back for more. Finished with a drizzle of spiced vegan butter and a sprinkle of fresh parsley, this one-pot wonder is perfect for gatherings, special occasions, or anytime you’re in the mood for a vegan celebration of coastal cuisine. Quick to prepare and generously portioned, it’s a true crowd-pleaser! ✅ *Vegan seafood boil recipe, plant-based Southern comfort food, one-pot vegan meal.*
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 ears Corn on the cob
- 3 large Carrots
- 4 links Vegan sausage
- 1 pound Vegan shrimp
- 2 large Lemons
- 2 tablespoons Old Bay seasoning
- 3 pieces Bay leaves
- 6 cloves Garlic cloves
- 1 cup Vegan butter
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 0.25 cup Fresh parsley
- 1 tablespoon Salt
- 0.5 teaspoon Black pepper
- 10 cups Water
Instructions
Begin by washing the russet potatoes thoroughly. Cut them into quarters.
Shuck corn on the cob and slice each ear into thirds.
Peel the carrots and cut them into chunks about 2 inches long.
Cut the vegan sausage links into 2-inch pieces.
Slice one lemon into thin rounds and set the other aside for later use.
In a large pot, bring 10 cups of water to a boil. Add the salt, Old Bay seasoning, bay leaves, peeled garlic cloves, and lemon slices.
Once boiling, add the potatoes and cook for roughly 10 minutes.
Add the corn and carrot pieces to the pot and cook for another 5 minutes.
Afterward, add vegan sausage and vegan shrimp. Allow them to cook for an additional 10 minutes.
Melt vegan butter in a saucepan over medium heat. Stir in smoked paprika and cayenne pepper. Once fragrant, remove from heat and set aside.
Drain the water from the pot, discarding the bay leaves and cooked lemon slices.
Transfer the mixture to a large serving platter or tray.
Pour the spiced vegan butter over the boiled ingredients, ensuring an even coating.
Chop fresh parsley and sprinkle over the top.
Serve immediately with wedges of the remaining lemon for added zest.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13043 mg | 567% | |
| Total Carbohydrate | 344.4 g | 125% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 45.6 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 6759 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
