Words from: 
Chef Andi 

Why the heck not?! Let me tell you something, as much as I love boudin...this baby takes the cake. When the hubby and I were on a no meat kick, we were craving boudin and sausage...hard. So I decided to try out some vegan boudin to keep us from dropping the ball on our meat cleanse. All I have to say is, it definitely held us over and was a BIG hit with hubby.

Stuff You Need

PREP - 15 mins                                         

COOK - 45 mins                              

SERVINGS - 2 to 4

For Cajun Rice

  • 1 tbsp grapeseed oil
  • 1 tbsp garlic, minced
  • 1/4 cup onions, chopped
  • 1/4 cup bell pepper, chopped
  • 1/2 cup white rice
  • 1 cup veggie stock or water
  • 2 tbsp crushed red pepper flakes
  • 2-3 tbsp cajun seasoning

salt + pepper, to taste



** For Cajun Rice: heat oil and sauté garlic, onions and bell peppers. Add rice, red pepper flakes, cajun seasoning, stir. Add stock or water, and bring to a high simmer. Cover and reduce heat to low simmer for 8-10 mins, or until rice is tender. Set Aside.

Combine parsley, garlic, celery, onion, and liquid smoke in a food processor until a loose paste forms. Set Aside in a large mixing bowl. Next, process mushrooms in the food processor. Add mushrooms to the celery paste. 

 Now, combine cajun rice, meat replacement, yeast, gumbo powder, cayenne, salt and pepper. Make sure the entire mixture is mixed completely. Moist, but not mushy.


Now, divide boudin mixture into 4 different sections (depending on how big or small you may want your boudin) Lay out a piece of plastic cling wrap flat on the counter, make sure it's enough to wrap your boudin “link”. Place divided boudin mixture in the center of the plastic wrap in a “log” shape. Now begin to roll boudin, while twisting the ends at the same time. (You’re going to wrap it almost like a tootsie roll) Next, repeat the same process with aluminum foil. Wrap the plastic wrapped boudin in aluminum foil. This will secure the plastic wrap around your boudin while cooking and reinforce the shape.


In a deep pot of boiling water, add boudin links. Boil for about 15-20 mins or until boudin is set. 

Remove from water, let cool. then unwrap each link. You can eat them immediately or place in fridge until ready to eat. 

 Serving Tip: I fried them in a skillet with a little oil to give them a crust on the outside before serving with crackers.

featured spice..



The Whoa blend is a blackening seasoning blended with peppers, spices, creole flavors, and activated charcoal that creates the perfect black crust without the effort 

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