Vegetarian Classic Seafood Boil
Dive into the delicious world of coastal-inspired cuisine with this *Vegetarian Classic Seafood Boil*! Perfect for plant-based eaters, this recipe reimagines the beloved Southern favorite by swapping traditional seafood with savory vegan alternatives like plant-based shrimp or fish fillets. Simmered to perfection in a flavorful broth infused with Old Bay seasoning, fresh lemon, and vegetable goodness, this dish features tender baby red potatoes, sweet corn on the cob, and hearty artichoke hearts alongside chunky carrots, pearl onions, and earthy button mushrooms. Finished with a drizzle of vegan butter and a sprinkle of fresh parsley, this colorful and comforting boil is a true feast for all your senses. Whether you're hosting a summer gathering or craving the taste of the sea without the fish, this meatless seafood boil is a show-stopping centerpiece that's easy to prepare and irresistibly satisfying!
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Recipe Information
Ingredients
- 1.5 pounds baby red potatoes
- 4 ears corn on the cob, cut into thirds
- 3 carrots, peeled and cut into large chunks
- 8 small pearl onions, peeled
- 6 garlic cloves, smashed
- 0.5 cup Old Bay seasoning
- 2 lemons, halved
- 8 cups vegetable broth
- 4 cups water
- 1 pound plant-based seafood (like vegan shrimp or fish fillets)
- 1 can (14 oz) artichoke hearts, drained
- 8 ounces button mushrooms, whole
- 0.25 cup fresh parsley, chopped
- 0.25 cup vegan butter, melted
Instructions
In a large stockpot, combine the vegetable broth, water, and Old Bay seasoning. Squeeze the juice from the halved lemons into the pot, then add the squeezed lemon halves.
Bring the mixture to a rolling boil over high heat.
Reduce the heat slightly and add the baby red potatoes. Cook for about 10 minutes.
Add the corn segments, carrots, pearl onions, and smashed garlic cloves to the pot. Cook for an additional 10 minutes until the potatoes and other vegetables are tender.
Add the plant-based seafood, artichoke hearts, and button mushrooms to the pot. Cook for another 5-7 minutes until heated through and the flavors have melded.
Remove the pot from the heat and let it sit for a couple of minutes to cool slightly.
Use a slotted spoon to remove the vegetables and plant-based seafood to a large platter or serving bowl.
Drizzle melted vegan butter over the top and sprinkle with chopped fresh parsley before serving. Enjoy your vegetarian take on a classic seafood boil!
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 29.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3019 mg | 64% | |
*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.
