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12 Vegetarian Mardi Gras Recipes You’ll Crave All Year

A meat-free feast that pays homage to Louisiana cuisine and makes it easy to let the good times roll, veggie style.

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Vegetarian Muffulettas

Liz Mervosh
Food & Wine

In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts.

Air-Fryer Hush Puppies

Karen Rankin
Eating Well

These crispy and golden hush puppies, studded with bits of onion and jalapeño, get a healthy makeover by skipping the deep fryer. The air fryer delivers on the classic crispy crust while using just a fraction of the oil from the classic version.

Vegetarian Gumbo

Vallery Lomas
The New York Times

This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the “holy trinity” of Creole cooking (onion, celery, bell pepper).

Vegan Jambalaya

Nora Taylor
Nora Cooks

A Louisiana-inspired dish loaded with vegetables, rice, vegan sausage and big flavor. Easy to make in one pot.

Vegan Étouffée

Vaishali Honawar
Holy Cow Vegan

Étouffée (pronounced ay-too-fay) is a luxurious stew from Louisiana that’s typically made with shellfish. In this delicious, veggie-packed vegan version, bits of golden, chewy tofu spiced with Cajun seasoning make an appetizing stand-in for the seafood.

Vegetarian Dirty Rice

Marianne Williams
Southern Living

This recipe gets its rich umami from a combination of sautéed mushrooms and smoky tempeh bacon, which team up with the “holy trinity’ of Louisiana cooking—onion, celery, and bell pepper—plus plenty of spices. It’s filthy good.

Oven-Fried Okra

Kathleen Royal Phillips
Grits and Gouda

All the flavor of and crunch of cornmeal-crusted, fried okra without all the oil of deep-frying. The trick is to toss the okra in egg white to help the cornmeal stick to the okra as well as aids in crispiness as it bakes in the oven.

BONUS RECIPE: Hurricane Mocktail Recipe

Beth Allingham
A Meal in Mind

A naturally sweet blend of passion, pineapple and citrus juices, with raspberry-lime sparkling water as a pink upper layer. Garnished with maraschino cherries, this recipe is free of red dyes and doesn’t need simple syrup.