Vegetarian Classic Shrimp Boil
Get ready to enjoy all the bold, comforting flavors of a traditional seafood boil—completely reimagined for vegetarians—with this hearty Vegetarian Classic Shrimp Boil. Packed with tender potatoes, sweet carrots, juicy corn on the cob, and protein-rich chickpeas, this one-pot wonder delivers a symphony of textures and smoky, spiced flavor thanks to Old Bay seasoning, smoked paprika, and aromatic bay leaves. Simmered in a savory vegetable broth infused with fresh lemon and garlic, this plant-based dish is as satisfying as it is vibrant. Perfectly balanced and ready in just an hour, it’s a crowd-pleasing meal best served with a sprinkle of fresh parsley and a side of crusty bread. Whether you’re hosting a summer gathering or craving comfort food, this vegetarian twist on a classic is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds potatoes
- 4 large carrots
- 4 ears corn on the cob
- 2 cans chickpeas
- 1 large onion
- 4 garlic cloves
- 1 large lemon
- 8 cups vegetable broth
- 3 tablespoons Old Bay seasoning
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley
Instructions
Wash the potatoes and cut them into 1-inch pieces. Peel the carrots and cut them into thick slices. Husk the corn and cut each ear into 3 pieces.
Drain and rinse the canned chickpeas. Peel and chop the onion into large chunks. Thinly slice the garlic cloves.
Cut the lemon in half. Roughly chop the parsley.
In a large stockpot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Add the vegetable broth to the pot, followed by the potatoes, carrots, corn, chickpeas, Old Bay seasoning, smoked paprika, bay leaves, salt, and black pepper.
Squeeze the juice of half the lemon into the pot and then add the squeezed lemon half. Stir everything together.
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and cover the pot with a lid.
Allow the stew to simmer for 20-25 minutes, or until the potatoes and carrots are tender.
Remove from heat and discard the bay leaves and lemon half.
Taste and adjust seasoning if needed. Sprinkle chopped parsley over the stew before serving.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
3479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8943 mg | 389% | |
| Total Carbohydrate | 610.5 g | 222% | |
| Dietary Fiber | 121.4 g | 434% | |
| Total Sugars | 123.7 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 979 mg | 75% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 11868 mg | 253% | |
*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.
