Quick Vegan Seafood Boil

Finding a satisfying plant-based version of a classic seafood boil can feel nearly impossible. After all, traditional seafood boils are all about that briny, oceanic flavor and the communal experience of cracking shells and getting messy with friends and family, and recreating that experience without actual seafood seems like a tall order.

Luckily, this vegan seafood boil delivers all the fun and flavor you’re craving: it’s packed with savory, sea-inspired tastes, perfect for sharing with a crowd, and completely customizable based on your favorite vegetables and plant-based proteins.

What Kind of Hearts of Palm Should I Use?

Hearts of palm are the star of this vegan seafood boil, giving you that tender, flaky texture that mimics crab or lobster meat. You’ll want to look for whole hearts of palm rather than pre-sliced ones, as they hold up better when you tear them into strips and give you more control over the size. Most grocery stores carry them in the canned vegetable aisle, and both regular and organic varieties work perfectly fine for this recipe. When you’re ready to use them, just drain and rinse them well, then use your hands to tear them into roughly 1-inch strips – this creates those natural, irregular edges that really look like seafood chunks.

Options for Substitutions

This plant-based seafood boil is pretty adaptable, so here are some swaps you can make:

• King oyster mushrooms: If you can’t find king oyster mushrooms, try using thick slices of portobello or shiitake mushrooms. They won’t have quite the same meaty texture, but they’ll still add great flavor to your boil.
• Hearts of palm: This ingredient really mimics the texture of crab or lobster, but if you’re out, try using thick strips of cauliflower or even jackfruit. Just make sure to tear them into similar-sized pieces.
• Vegan fish sauce: Regular soy sauce works fine as mentioned, or you can use tamari for a gluten-free option. For extra ocean-like flavor, add a pinch of kelp powder or nori flakes if you have them.
• Vegan sausage: Any plant-based sausage will work here – spicy Italian, bratwurst style, or even crumbled tempeh seasoned with fennel and red pepper flakes.
• Lemongrass: If you can’t find fresh lemongrass, substitute with the zest of one lemon plus a few extra garlic cloves. The flavor won’t be exactly the same, but you’ll still get that bright, aromatic quality.
• Baby red potatoes: Regular red potatoes cut into chunks or even small Yukon golds work just as well. Just adjust your cooking time if the pieces are larger.

Watch Out for These Mistakes While Cooking

The biggest mistake with vegan seafood boils is overcooking the king oyster mushrooms and hearts of palm, which can make them rubbery and tough – aim for just 3-4 minutes of cooking time to keep that perfect “seafood” texture.

Don’t add all your ingredients at once like you might with traditional seafood; instead, start with the potatoes since they take the longest, then add corn, and save the delicate vegan “seafood” components for the final few minutes.

Make sure to properly prepare your aromatics by smashing the garlic cloves and bruising the lemongrass stalk with the back of your knife – this releases way more flavor than just chopping them up.

Finally, resist the urge to skip the resting step after cooking; letting everything sit in that flavorful butter sauce for 5-10 minutes allows all those spices and seasonings to really soak in and develop deeper flavors.

What to Serve With Vegan Seafood Boil?

This vegan seafood boil is already pretty much a complete meal on its own, but I love serving it with some crusty French bread or dinner rolls for soaking up all that amazing cajun-spiced broth. A simple coleslaw on the side adds a nice cool, crunchy contrast to the warm, spicy flavors of the boil. If you want to go all out, throw some extra lemon wedges on the table for squeezing over everything, and maybe set out some hot sauce for anyone who wants to kick up the heat even more. Don’t forget plenty of napkins – this is definitely a hands-on, messy meal that’s meant to be enjoyed!

Storage Instructions

Refrigerate: Your vegan seafood boil is best enjoyed fresh, but leftovers will keep in the fridge for up to 3 days in an airtight container. The flavors actually get even better overnight as everything soaks up that spicy, garlicky sauce. Just make sure to store everything together so the vegetables don’t dry out.

Freeze: While this dish is amazing fresh, you can freeze portions for up to 2 months if needed. The potatoes and corn freeze pretty well, though the texture of the hearts of palm might change slightly. I’d recommend freezing it in individual portions so you can thaw just what you need.

Warm Up: To enjoy your leftovers, gently warm everything in a large skillet over medium heat with a splash of water or vegetable broth. This helps steam the vegetables back to life and prevents the vegan butter sauce from breaking. You can also microwave individual portions, but the stovetop method keeps everything tasting fresh.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

For the seasoned boil:

• 5 cups water
• 1 tbsp seafood boil seasoning (such as old bay)
• 1 tbsp salt
• 1/2 lemon, juiced
• 4 to 5 small red potatoes
• 3 mini ears of corn

For the filling:

• 1 king oyster mushroom, sliced into rounds
• 1 vegan sausage, cut into coins
• 7 oz hearts of palm, pulled into 1-inch strips

For the aromatic blend:

• 10 cloves garlic
• 1/2 yellow onion
• 1 stalk lemongrass
• Piece of fresh ginger, about thumb-size, peeled

For sautéing:

• 1 tbsp vegetable oil
• 1 tsp salt

For the spiced butter sauce:

• 1 stick plant-based butter
• 2 tbsp cajun seasoning
• 1 tbsp seafood boil seasoning (such as old bay)
• 1 tsp salt
• 1/2 cup water
• 1 tbsp vegan fish sauce or soy sauce

Step 1: Prepare and Boil the Vegetables

• 5 cups water
• 1 tbsp seafood boil seasoning (such as Old Bay)
• 1 tbsp salt
• 1/2 lemon, juiced
• 4 to 5 small red potatoes
• 3 mini ears of corn

In a large pot, bring 5 cups of water to a boil.

Season the water with 1 tablespoon of seafood boil seasoning (such as Old Bay), the juice of 1/2 lemon, and 1 tablespoon of salt.

Add the red potatoes to the seasoned water and boil for about 10 minutes, or until they can be easily pierced with a fork.

Remove the cooked potatoes and set them aside.

Next, add the mini corn ears to the same boiling water and cook for 5 minutes until just tender.

Remove the corn and set aside.

I like to use the same boiling water for both potatoes and corn to infuse extra flavor and save on cleanup.

Step 2: Prepare the Aromatics

• 10 cloves garlic
• 1/2 yellow onion
• 1 stalk lemongrass
• piece of fresh ginger, about thumb-size, peeled

Using a food processor, combine the garlic cloves, half yellow onion, lemongrass stalk, and peeled ginger.

Blitz them together until finely minced, forming a fragrant aromatic paste.

Set this mixture aside for later use.

Step 3: Cook the Vegan Sausage

• 1 tbsp vegetable oil
• 1 vegan sausage, cut into coins

Heat 1 tablespoon of vegetable oil in a large pan over medium heat.

Add the sliced vegan sausage and cook according to package instructions, usually 3-4 minutes, until browned and heated through.

Once cooked, remove the sausage from the pan and set aside.

Step 4: Sauté the Mushrooms and Hearts of Palm

• 1 king oyster mushroom, sliced into rounds
• 7 oz hearts of palm, pulled into 1-inch strips
• 1 tsp salt

In the same pan used for the sausage, add the sliced king oyster mushroom and hearts of palm strips.

Sprinkle with 1 teaspoon of salt, and cook over medium heat for 7-10 minutes until they are golden and slightly caramelized.

Remove from the pan and set aside.

Step 5: Make the Cajun Aromatic Butter Sauce

• 1 stick plant-based butter
• aromatics from Step 2
• 2 tbsp Cajun seasoning
• 1 tbsp seafood boil seasoning (such as Old Bay)
• 1 tsp salt
• 1/2 cup water

Melt 1 stick of plant-based butter in a large pot over medium heat.

Add the aromatic mixture from Step 2.

Stir in 2 tablespoons of Cajun seasoning, 1 tablespoon of seafood boil seasoning, 1 teaspoon of salt, and 1/2 cup of water.

Let everything simmer together for about 5 minutes, allowing the flavors to meld.

At this point, I like to taste the sauce and add a little more Cajun seasoning if I’m craving more heat.

Step 6: Combine and Heat Everything Together

• cooked potatoes (from Step 1)
• cooked corn (from Step 1)
• cooked vegan sausage (from Step 3)
• cooked mushrooms and hearts of palm (from Step 4)
• 1 tbsp vegan fish sauce or soy sauce

To the pot with the Cajun aromatic butter sauce, add the cooked potatoes and corn (from Step 1), browned vegan sausage (from Step 3), and sautéed mushrooms and hearts of palm (from Step 4).

Pour in the vegan fish sauce or soy sauce.

Mix everything gently to coat in the sauce, and let it cook for another 5 minutes to combine flavors and heat through.

This final simmer really brings the whole dish together.

Step 7: Serve the Vietnamese-Cajun Vegan Seafood Boil

Serve the hot Vietnamese-Cajun vegan seafood boil immediately, ladling the aromatic vegetables and sauce into shallow bowls or onto a platter.

Enjoy with some crusty bread if desired!