A Vegan Jersey Maque Choux

 Cajun food is a perfect chill chaser during this weather.One the famed masque choux  is one of those even if it's typically associated with summer barbecues. It a tasty melange of flavors and ingredients that work any time of year.

I decided to try the recipe after receiving the recipe in my email. It looked very tasty save for one ingredient - corn.With that I decided to sub in peas and chcikpeas since I  sadly can't digest corn.. I also used a base of Lidl's riced cauliflower stir fry which does have a little  corn and chopped green peppers

 

The recipe calls for real back on or ham but I used Morningstar Farms soy slices which gives more or less the same taste.

The true maque choux recipe calls for just butter but I used a mix of Country Crick plant butter and a bit of the Lid; olive oil.

It also calls for heavy cream,I used  a tablespoon of Violife's vegan sour cream and about quarter of a cup of Lidl's almond milk.

Chopped tomatoes are also added for more flavor as the original recipe. I used a generous dusting of onion powder and ground red pepper.

It's simmered over a medium flame for fifteen minutes.

I'd add the bacon later to keep it's crispness.As with any Cajun dish rice is a must so I used Lidl's Ninety minute kind

to stop up the sauce.

I arranged the bacon around the sides with rice 

This was deliciously flavorful with the hot pepper and cream sauce highlighting the vegetables and bacon. This is definitely going to be made a second and third time. It was very tasty and it can be made a variety of ways, whether the original or varied to suite individual  tastes.

Add Macque Choux to your winter table . It;s a fiery , creamy delight that's perfect for a cold night. Try it for a taste of New Orleans,