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Vegan Low Country Boil
From VegNews Magazine.

1 cup wheat gluten
1 Tbsp. chickpea flour
1 Tbsp. nutritional yeast
2 tsp. smoked paprika
2 tsp. Cajun seasoning
1 tsp. crushed fennel
1 tsp. dry mustard
1 tsp. salt
3/4-1 cup water

For the Pot:
2-3 pounds of red potatoes
4 ears of corn, cut in half
2 cups okra
4 cups king oyster mushrooms cut into 1/2 inch rounds
1 yellow onion, quartered
2 bulbs of garlic halved
3/4 cup Old Bay Seasoning
4 bay leaves
2 strips of kombucha
2 Tbsp. salt
2 tsp. cayenne pepper
6 quarts water
1 lager or Pilsner beer
2 lemons halved

1. For the sausages, in a medium bowl add wheat gluten, chickpea flour, nutritional yeast, smoked paprika, Cajun seasoning, fennel, mustard, and salt, mix to combine. Stir in the water and knead for one minute, until the dough is stretchy.

2. Divide the dough into eight pieces. Roll the dough about 3 inches long and wrap each piece and cheesecloth and twist the ends leaving a small space for expansion. Tie the ends with butchers twine.

3. For the boil, into a large stockpot in the following order, add potatoes, sausage, corn, okra, mushrooms, onions, garlic bulbs, Old Bay, bay leaves, kombu, salt, and cayenne. Cover with water and add beer. Squeeze in lemon hams and drop-in.

4. Stir to combine, making sure to keep sausages submerged under vegetables. Partially cover the pot and bring to a boil. Once boiling, reduce to medium-low and simmer for 40 minutes, until potatoes are fork-tender, and sausages are firm.

5. When vegetables and sausages are cooked, remove combo from the pot and discard. Remove sausages and unwrap. Drain pot in the colander, reserving vegetables.

6. In the skillet, brown sausages. Cut brown sausages into thirds.

7. Play strained vegetables in a large serving bowl or on a table lined with newspaper. Please sausages on top of vegetables.
Serve immediately.