Classic Cajun dishes like jambalaya, �touff�e, gumbo, and hushpuppies have gone vegan in this delicious plant-based cookbook created by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey's Cajun Kitchen. The Cajun Vegan Cookbook blends Louisiana's beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious.

130+ recipes inspired by the Big Easy and the South, including 90+ gluten-free options:
- Breakfasts and Breads: Molasses & Roasted Pecan Pancakes, Backwoods Buttermilk Biscuits and Gray, and Strawberry Peach Heart Tarts
- Soups, Salads, and Poboys: Southern Belle Pepper Salad, Gulf Coast Oyster Mushroom Soup, and Swamp Queen Poboy
- Entrees: Heart of the Bayou �touff�e, Jambalaya Collard Wraps, and Chili-Rubbed Butternut Squash Steaks
- Sides: Fried Green Tomatoes, Kale & Tempeh'd Black-Eyed Peas, and Cajun Potato Wedges
- Dressings, Sauces, and Toppings: Tangy Tabasco Dressing, Cajun Nacho Sauce, and Smoky Maple Bacon Bits
- Desserts: French Quarter Beignets, Cinnamon King Cake, and Salted Pecan Pralines
- Drinks Jalape�o Cauldron Lemonade, Caf� Au Lait, and Hurricane Party

Each of the recipes was created under the influence of powdered sugar, caf� au lait, Louisiana jazz, and a sprinkling of '90s jams. May this cookbook inspire you to try new things, have fun with your food, and be reminded that life is one big party. Enjoy!