Vegan Maque Choux
I first discovered maque choux in the hot bar of my local Whole Foods. It looked so delicious (smoky, spicy and creamy) but it was full of heavy cream. I immediately took a photo of it and made a mental note to try making it myself. So here we are.
As noted, we’ve got smoke, spice and creaminess in this dish. There’s not a lot more you can ask of a meal - can you? Maque choux is local to Louisiana, and it’s believed to come from Cajun and Native American origins. I have yet to encounter a dish from down South I don’t love.
What’s your favorite Southern dish? Are there any you’d like to see in 2019? Tell me in the comments and tag
me on Instagram!
1 (8 oz) package tempeh, cubed into ½ inches pieces
2 tbsp soy sauce
1 tsp liquid smoke
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeños, diced
3 cloves garlic, minced
2 (15 oz) cans corn, drained
1 tsp paprika
1 tsp cumin
1 tsp dried oregano
1 tsp dried thyme
Salt & pepper
1 (15 oz) can light coconut milk
3 tbsp coconut cream
1 bunch scallions, thinly sliced
Add 2 tbsp of olive oil to a large skillet (I used cast iron) over medium-high heat. Once the oil is hot, add the cubed tempeh. Allow the tempeh to crisp and brown for about 5 minutes, tossing often.
Add the soy sauce and liquid smoke. Cook about 5 minutes more, allowing to full brown on all edges. Remove from the pan and set aside.
Add 2 tbsp olive oil back to the same skillet over medium-high heat. Once the oil is hot, add the onion, bell peppers, jalapeño and garlic. Sautee for about 5 minutes, until veggies are tender.
Add the corn and cook another 5-8 minutes, until you see charred marks on the corn.
Add paprika, cumin, oregano, thyme, salt and pepper. Let cook about 1 more minute.
Add the cooked tempeh to the veggies and cook thoroughly.
Add the coconut milk and cream, cooking for 3 minutes to allow the cream to take on the flavor of the dish. You can add another ¼ tsp of liquid smoke here if you want - to add a little extra flavor!
Taste the dish for seasoning (you’ll probably want to add salt & pepper here). Finish with the scallions, mixing a bit of them in.
This dish is delicious served with rice or toasted bread.