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If you are among the many many people that believe that in order to get a nice creamy super heart warming consistency we are bound to resort to dairy products, well let me debunk that idea right now with this Creamy Cajun Cauliflower recipe that I's sharing with you today.
Nowadays there are so many different alternatives available out on the market that it has become a lot easier to find vegan substitutions to almost any need and/or craving you can think of. For this recipe the challenge was to recreate the creamy consistency without altering the flavour to much and let the Cajun seasoning be the star of the night.
A while ago I found soy cream, a dairy-free alternative that was an absolute game changer in my kitchen. Unfortunately, this is not an item you can easily find in every country and for that reason I don't use it all that often in the recipes I share with here, but it's definitely good to know about its existence and to have eyes wide open on your next trip to the supermarket.
Soy cream has a very mild flavour, it's not strong or overpowering at all, meaning you can use it in savoury and sweet dishes, you can make coffee creamer, use it to thicken sauces, or, like in this case, give your meal the most comforting texture of them all.
The reason this is important for the recipe we are making today is we don't want the cajun seasoning to loose its kick. Cajun is another comforting component in this recipe, it comes from the old cooking traditions in the United States, influenced by French-Canadian in rural Louisiana and it has gained a lot of popularity worldwide.
Since cajun has become so popular you will find many variations of what it really entitles but to give you an idea, the seasoning includes spices like paprika, sea salt, garlic powder, onion powder, oregano, thyme, fennel seeds and cayenne pepper, which is what makes it a tad spicy.
You can either buy cajun seasoning at the supermarket or if you want you can also make your own by simply mixing all the different spices, this way you can adjust the spiciness to what you prefer or as in my case, what your mouth and tastebuds can handle.
So, back to the our recipe. I really really love everything about it, it's comforting, flavourful, nutritious, and it's a low carb meal with 18g of protein per serving! It's sometimes hard to include all this in the same bowl but I am happy to report that we managed.
This dish is even super pretty, it has all the right colours and as we've mentioned before, we really want to have that variety on our plates to make sure we are giving our bodies plenty of different nutrients to work with. Served alongside a nice fluffy batch of quinoa, you are set for a perfect lunch, dinner or both.
For the sauce
For the vegetables
For the herbs
For the quinoa
|Amount Per Serving|
|Calories 446||From Fat 151|
|% Daily Value*|
|Total Fat 17g||25.8%|
|Saturated Fat 3g||12.9%|
|Trans Fat 0g|
|Total Carbohydrate 67g||22.4%|
|Dietry Fiber 12g||48.7%|
|Vitamin K2 0.62µg||0.7%|
|Vitamin A 0µg|
|Vitamin B-12 3.25µg||54.1%|
|Vitamin B-6 4.79mg||239.6%|
|Vitamin C 112.06mg||186.8%|
|Vitamin D 0IU||0%|
|Vitamin E 3.42mg||11.4%|
|Vitamin K1 57.8µg||72.3%|
|Folic Acid 0µg|
|Pantothenic acid 2.33mg||23.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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