“Mouthwatering Vegan Cajun-Style Vegetable Medley with Creamy Red Pepper Sauce”

Allergens

N/A

Ingredients

• 2 cups fresh okra, chopped
• 1 cup bell peppers, sliced
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, sliced
• 1 cup yellow squash, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/2 cup vegan cream cheese, softened
• 1 tablespoon cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the red onion and cook for 3 4 minutes until softened.
2. Stir in the minced garlic and cook for another minute.
3. Add the chopped okra, bell peppers, cherry tomatoes, zucchini, and yellow squash to the skillet. Cook for 5 minutes, stirring occasionally.
4. Sprinkle the cajun seasoning, smoked paprika, black pepper, and salt over the vegetables. Stir well to coat.
5. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 8 10 minutes until the vegetables are tender.
6. In a blender or food processor, combine the vegan cream cheese and fresh parsley. Blend until smooth and creamy.
7. Stir the red pepper sauce into the cooked vegetables, adjusting seasonings to taste. Cook for another 2 3 minutes to heat through.
8. Serve over a bed of cooked rice or with your favorite bread, garnished with additional parsley if desired.

Chef’s Insight

Feel free to adjust the spice level to your preference by adding more or less cajun seasoning.

Notes

For a more visually appealing presentation, use a mix of colorful vegetables. - Experiment with different herbs and spices to create your own unique twist on this classic dish.