Are you a vegan, but want to celebrate Mardi Gras by eating some classic dishes? Even though the staple Mardi Gras dishes are filled with meat, seafood, fat, and sugar, we found three delicious, vegan Mardi Gras recipes for you to make. Keep on with your plant-based diet and enjoy the festivities in a healthy way.
While Mardi Gras, Carnival, Fat Tuesday, or whatever you want to call it was sort of a last hoorah before Lent, Americans have commercialized it into a day of digging into Creole food and drinking lots of alcohol. Mardi Gras celebrations actually date back to European medieval times, however, and a French-Canadian explorer brought it to America. He landed about sixty miles south of New Orleans and named it “Pointe du Mardi Gras,” after realizing his landing day was the day before the festive holiday.
Mardi Gras Fun Fact:
While many people pride themselves in getting a lot of beads during Mardi Gras, how many of them actually know what the colors mean? The classic colors are green, purple, and gold. They have been passed around at parades since the 1830s, but you didn’t have to flash anyone to get them. Green symbolizes faith; purple represents justice; and gold means power.
Recipe #1: Vegan Jambalaya With A Kick
We know traditional jambalaya has shrimp and Andouille sausage, but you’ll be surprised at how delicious this vegan recipe tastes.
Click here for the recipe.
Rajun Cajun Red Beans & Rice:
If you don’t like too much spice in your life, you can go a little lighter on the Cajun seasoning.
- 3 cups uncooked brown rice
- 5 cups water
- 2 teaspoons olive oil
- 1 large sweet onion, chopped
- 2 teaspoons Cajun seasoning, or to taste
- 2 garlic cloves, minced
- 3 cans organic kidney beans, drained
- Boil the water in a large pot and add the rice. Reduce the heat to a simmer let the rice cook until there is no more water.
- While the rice is cooking, warm olive oil in frying pan over medium heat and add the chopped onions. Add the Cajun seasoning to the onions and sauté for a few minutes. Add the minced garlic and cook for another minute.
- Add two cans of beans to the onion pan and blend one can of beans in a blender until smooth. Add the blended beans to the onion pan as well. Cook for 5 minutes and then remove from heat.
- Ladle the beans on top of the rice and enjoy!
Okra is a classic ingredient in Creole cuisine, and it takes the center stage in this dish. The acidity of the tomatoes balances the spice combination for a pleasant bite.
- 2 tablespoons olive oil
- ½ large sweet onion, chopped
- 2 garlic cloves, minced
- ½ green bell pepper, chopped
- 2 cups fresh diced tomatoes
- ¼ teaspoon dried thyme
- 2 tablespoons fresh parsley, diced
- ¼ teaspoon cayenne pepper
- sea salt and pepper to taste
- 1lb okra, chopped
- Warm the olive oil in a skillet over medium heat and sauté the onion and garlic until transparent. Add the bell pepper and cook until softened.
- Pour the tomatoes into the skillet and then season with thyme, parsley, cayenne, sea salt, and pepper. Simmer for 5 minutes before adding the chopped okra. Cover and cook for 15 minutes over low heat. Enjoy!