Vegetarian Classic Cajun Boudin
Experience the bold and smoky flavors of the Louisiana bayou with this Vegetarian Classic Cajun Boudin recipe—a plant-based twist on the traditional Southern delicacy that’s bursting with spice and heartiness. Perfect for vegetarian and vegan diets, this recipe combines tender cooked rice and lentils with a vibrant medley of sautéed vegetables, a fragrant blend of Cajun spices like smoked paprika and cayenne pepper, and the rich, smoky depth of liquid smoke. Wrapped in vegan sausage casings and steamed to perfection, these boudin sausages are a feast for the senses. Serve them warm with fresh green onions and parsley for a stunning presentation that’s sure to impress. Whether you’re recreating Southern favorites or exploring new plant-based recipes, this dish is a flavorful and satisfying centerpiece for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cooked white or brown rice
- 1 cup cooked lentils
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 cup sliced green onions
- 0.25 cup fresh parsley, chopped
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 0.5 teaspoon liquid smoke
- 10 vegan sausage casings
Instructions
Cook the rice and lentils according to package instructions and set aside.
In a large skillet, heat olive oil over medium heat.
Add the chopped onion, celery, and bell pepper to the skillet and sauté until vegetables are tender, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the smoked paprika, dried thyme, cayenne pepper, ground black pepper, and salt, stirring to coat the vegetables thoroughly.
Mix in the cooked rice and lentils, ensuring the spices are distributed evenly throughout the mixture.
Pour in the vegetable broth, soy sauce, and liquid smoke. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Remove the skillet from heat and stir in the sliced green onions and chopped parsley. Let the filling cool slightly.
Spoon the mixture into vegan sausage casings, taking care not to overfill. Twist the ends to secure each sausage.
Steam the filled sausages for 15 minutes to heat through and set.
Serve warm with additional garnishes of green onions or parsley, if desired.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7655 mg | 333% | |
| Total Carbohydrate | 356.2 g | 130% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 32.3 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3498 mg | 74% | |
*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.
