Cajun Vegan Rocks the House!

Cajun Vegan Food with Krimsey of Krimsey's Cajun Kitchen is making Blackened Cajun Tempeh with Hushpuppy Sauce and Mardi Gras Medley on #LunchBreakLIVE. Krimsey is a featured food vendor at VegFest Los Angeles on Sun April 30 in Woodley Park (Los Angeles). Visit Krimsey's booth! "The Cajun Vegan Cookbook" is available at: as an ebook or a spiral bound paperback. Get the recipes here:

Posted by Jane Velez-Mitchell on Tuesday, April 18, 2017

Cajun Vegan Food with Krimsey of Krimsey’s Cajun Kitchen making Blackened Cajun Tempeh with Hushpuppy Sauce and Mardi Gras Medley on #LunchBreakLIVE. Krimsey is a featured food vendor at VegFest Los Angeles on Sun April 30 in Woodley Park (Los Angeles). Visit Krimsey’s booth! Krimsey’s “The Cajun Vegan Cookbook” is available on her website: as both an e-book and a spiral bound paperback


BLACKENED CAJUN  TEMPEH – gluten-free, nut-free
I’m a nut for flavor, and these strips deliver.  They’re packed with intense Cajun taste, and they melt like butter in your mouth.  The crispy exterior texture of the blackened spice layer adds a unique flare that will get you hooked.  Try the same idea on other foods (like cauliflower)!

  • 2 cups  vegetable broth
  • 8 oz  tempeh (1 standard package)
  • ¼ cup  vegetable or olive oil
  • 3 TBS  Cajun seasoning
  •  Garnish lemon wedges


  1. Bring vegetable broth to a simmer in a sauce pan.  While broth is heating, cut tempeh into 1” strips, then chop thickness in half.  You should have about 12 pieces total!
  2. Place tempeh strips into the pan and allow them to absorb the broth while on a simmer at medium heat. Cook until no liquid is left in pan (about 20 minutes).
  3. Remove tempeh from heat and place into a container with a lid.  Add remaining oil (2 TBS) to the container, then gently toss to coat tempeh strips.
  4. Put the 3 TBS of Cajun spice on a small plate, then roll tempeh strips around in the spices to coat lightly.  Be careful not to overcoat, or it will end up salty!
  5. Add 2 TBS of oil to the empty pan and return to stove top at medium-high heat.
  6. Once oil heated, cook tempeh for 2 minutes on each side, or until a crispy black coat of seasoning forms around the tempeh!  If your heat is running a little high, it may take as little as 45 seconds to blacken.
  7. Serve with sliced lemon and remoulade sauce or hushpuppy sauce!  If you don’t feel up to the challenge of messing with your own sauces…BBQ sauce, mustard, and ketchup also make great dips for this dish! Have leftovers?  Use them in Collard wraps or on top of a Big Cajun Caesar Salad!

ONE-POT  MARDI GRAS MEDLEY  – gluten free, soy free, nut free
This is a fun way to get your veggies in for the day!  This recipe makes one full meal, or you can split up and use as a side dish.

  • 1 cup  baby Brussels sprouts
  • ¼ head  red cabbage, sliced into strips
  • 2 cups curly kale, shredded  salt, pepper, and Cajun seasoning to taste
  • Topping  Cajun seasoning and/or salt and pepper


  1. Bring 1” of water to boil in a pot with lid.
  2. Add Brussels sprouts to pot (in a steamer basket), cover, and steam for 4 minutes.
  3. Add kale and red cabbage to steamer basket, re-cover, and cook for another three minutes.  When veggies are done, they should be vibrant and colorful!
  4. Serve immediately; top with Cajun seasoning or salt/pepper if desired.  Or, just enjoy the taste of these good-for-you veggies.

HUSHPUPPY SAUCE – gluten free, soy-free, nut free
This sauce obviously goes well with hushpuppies,  but it is also super delicious with Blackened Cajun Tempeh (pg 27)!

  • ¼ cup  mustard
  • 2 TBS  vegan mayonnaise
  • ½ tsp  lemon juice
  • ½ tsp  garlic granules
  • ½ tsp  Tabasco sauce
  • ¼ tsp  apple cider vinegar
  • Pinch of black pepper


  1. Mix and serve!
  2. Can be refrigerated for up to two weeks.

DILL POTATO SALAD – Gluten free, soy free, nut free

  • 2 1/2 lb  red potatoes, chopped into 1/2” pieces
  • 1/2 TBS dried dill
  • 2 TBS mustard
  • 1 cup  vegan mayo
  • 1 TBS  canola oil
  • 1 tsp  salt
  • 1 tsp   black pepper
  • 2 stalks celery, chopped
  • Topping  dried parsley & green onions


  1. Boil potatoes over med-high heat for 20 mins, or until a fork can easily pierce the chunks (no resistance).
  2. Drain off water and let potatoes cool completely before continuing.  Sticking them in the fridge helps!  If you try to finish this while the potatoes are even still slightly warm, you’ll melt the mayo and you’ll regret it.
  3. Add remaining ingredients and serve!  For aesthetic effect, top with fresh green onions and/or parsley 4 – 6 people as a side dish.


Krimsey’s “The Cajun Vegan Cookbook” is available on her website: as both an e-book and as a spiral bound paperback

LBL Krimsey's Cajun food pic 4:18:17

Blackened Cajun Tempeh with Hush Puppy Sauce, One-pot Mardi Gras Medley, & Dill Potato Salad with Corn Bread! (all recipes are provided above except for the corn bread, which is available in the book)

LBL Krimsey in the kitchen 4:18:17

Krimsey in her commercial kitchen.