I needed a vegetable dish to go along with the Okara “Crab” Cakes, so Sunday’s dinner included this vegan version of the traditional Louisiana dish Shrimp Creole. I chose eggplant to replace the shrimp, not because it tastes anything like shrimp but because, unlike most vegetables, it holds its shape without becoming mushy and it absorbs the flavors of the sauce like a sponge.
This turned out delicious with just the right level of spiciness and enough of that Creole taste to satisfy this native Louisianian. I used Zatarains’ Crab and Shrimp Boil to give it the flavor that I associate with shrimp, but I have since discovered that it contains an ingredient (polysorbate 80) that may be animal-derived. I suggest you substitute Tabasco or another Cajun seasoning blend.
Eggplant Creole
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1 medium onion, diced
1/2 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 lb. eggplant, diced into 1/2-inch cubes
1 15-ounce can salt-free diced tomatoes
2 tbsp. tomato paste
1 cup vegetable broth
2 tbsp. minced parsley
1 tsp. dried thyme
1/2 tsp. Zatarains’ liquid Crab Boil hot sauce, to taste
1/8 tsp. red pepper (to taste)
1/8 tsp. white pepper
1/4 tsp. celery seed
freshly ground pepper
1/2 tsp. powdered nori (or other seaweed)
1/2 tsp. sugar
salt, to taste
Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
Serves 4. Each serving (without rice) contains 149 Calories (kcal); trace Total Fat; (2% calories from fat); 2 g Protein; 37 g Carbohydrate; 0mg Cholesterol; 102 mg Sodium; 4 g Fiber.
This recipe is respectfully submitted to Sweeetnicks’ Tuesday round-up of Antioxidant-Rich Recipes.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live





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{ 3 comments… read them below or add one }
Love this recipe! I’m a recent vegan from a family where Shrimp Creole is eaten regularly, and had resigned myself to eating the “pre-Shrimp” celery, pepper, onion, and tomato mixture only. But the addition of one of my new favorites, eggplant, brought this to a whole new level! I’m in Creole heaven! I like it better than the shrimp, to be honest!
I made this last night for myself an my omni boyfriend and even he was impressed with how great it was (he’s a ‘meat ‘n potatoes’ type guy).
I made a few changes based on the ingredients I had on hand (or didn’t have) so I omitted the broth (used salted diced tomatoes + a bunch of different spices), a whole red bell pepper, and omitted the nori as well.
This will definitely be made again and again! Delish!
This is a wonderful recipe. Fresh, flavorful and very easy on the calories. Can’t top eating it!!! I’ve made it several times now and will continue to do so.
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