Vegan Southern-Style Calabacitas

Vegan Southern-Style Calabacitas


Prep for 35-40 minutes

Cook for 45 minutes

Ready in 2 hours

Serves 4-6 people

It’s Vegan! ✌🏻


Ingredients

Veggies:

  • Yellow Squash (2)
  • Zucchini (2)
  • Onion (1)
  • Carrot (1-2)
  • Bell peppers (2)
  • Cauliflower (¼ head)
  • Broccoli (¼ head)
  • Jalapeños (1-4)
  • Cherry Tomatoes (handful)
  • Canned Corn (1 can)

Other Bulk:

  • Plant-Based Butter
  • Shredded Plant-Based Cheddar (1 cup)

Seasonings:

  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Chili powder
  • Cajun-Style Blackened Seasoning

Preparation

  1. Preheat your oven to 400F
  2. Get ready to prepare a bunch of veggies – take a breath – and then wash and chop the yellow squash, zucchini, onion, carrots, bell peppers, cauliflower and broccoli.
  3. Now, in a large frying pan, melt a liberal amount of plant-based butter on low heat. 
  4. Throw all those veggies in there!
  5. Add a bit of olive oil, as needed, as well as a dash or two of salt. 
  6. Turn up the heat in your frying pan just a bit, and stir occasionally. 
  7. Cover up your frying pan, and turn up to medium-low heat. 
  8. While your veggies cook, take a moment to chop up your tomatoes, and as many jalapeños as you’d like– but at least one! 
  9. Now, open up and drain one can of corn completely, take the lid off your pan, and add the corn, as well as the jalapeños and tomato. 
  10. Stir everything together, and turn down the heat on your pan significantly. 
  11. To taste, season your vegetables with salt, black pepper, garlic powder, onion powder, chili powder, and your favorite Southern-style heat-packed seasoning– personally, I used a Cajun-Inspired Blackened Seasoning blend.
  12. Now, drain any excess liquid that may have built-up in your frying pan, and turn off the heat source. 
  13. Get together a ton (about a cup) of shredded plant-based cheddar, and fold the cheese into the veggies while they are still very hot, and get the shreds to melt fully into your vegetables.
  14. Finally, scoop everything into a greased baking dish, and top with a little extra black pepper! 
  15. Cover your dish with aluminum foil, and let bake for 30 minutes while covered, and then an extra 15 minutes uncovered. 
  16. When ready, pull out of the oven, and allow to settle and cool for at least ten minutes!
  17. Enjoy!

Thanks for reading!

~ Jessica G.

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