Vegan Mardi Gras Recipes for Fat Tuesday

Fat Tuesday marks the end of Carnival and is the last day to indulge yourself before Lent begins. This year, Fat Tuesday falls on February 17, so we have compiled a list of vegan recipes for traditional dishes people often enjoy before the 40 days of fasting and abstinence from luxuries begin on Ash Wednesday (February 18).

21 Delicious Plant-Based Mardi Gras Recipes for Fat Tuesday

These 21 delicious, vegan, Cajun recipes are great for Fat Tuesday and all year round. We have included a wide array of side dishes, main dishes, breads, and desserts for any Mardi Gras party or get together.

Savory Vegan-Friendly Cajun Side Dishes & Appetizers

Fried Green Tomatoes from Vegan Runner Eats

Tender green tomatoes, battered and fried, are a delicious Southern classic. They are perfect as an appetizer, a side dish, on a sandwich, or even added to a salad. The batter traditionally uses eggs or buttermilk, but this vegan version uses any non-dairy milk instead. Almond milk is a good choice. This recipe gives instructions for both skillet prep and air fryer prep.

Vegan Crab Cakes from It Doesn’t Taste Like Chicken

Chickpeas, artichoke, and Nori (seaweed) come together to make these moist, delicious “crab” cakes. This easy appetizer or main dish requires only 9 ingredients. You can pan-fry them or make them oil-free in the air-fryer. These are great alongside a salad or cooked greens. They are also good with a homemade vegan tartar sauce, recipe included.

Vegan Maque Choux from Vegworld Magazine

Maque choux, pronounced “mock shoe”, is a traditional corn-based stew that is similar to succotash. It has Native American, French, African, and Cajun influences. Prepped in the skillet, this tasty dish has corn and tomatoes along with the Creole “Holy Trinity”: onion, pepper, and celery. Serve this tasty dish along with greens and some bread.

Fried Okra from Mississippi Vegan

Fried okra is a southern staple that is usually made using eggs and milk. This recipe uses pickle juice and unflavored plant-based milk instead. Oat milk is a good choice. The okra is breaded with a spice mix including paprika, cayenne, sea salt, black pepper, and nutritional yeast. Enjoy this savory, salty treat on its own or make a dipping sauce. A recipe for homemade garlic aioli is included. This recipe also works well for squash, zucchini, or even pickles.

Southern Air-Fried Hush Puppies from Chic Vegan

Hush puppies are another take on cornbread. These tasty cornbread balls are usually fried rather than baked, like traditional cornbread. They are often made with a buttermilk batter, but this recipe uses soy milk and aquafaba instead. It also skips a lot of oil by using an air fryer. Enjoy your hush puppies dipped in ketchup or remoulade sauce.

Vegan Cornbread from Nora Cooks

Cornbread is another southern classic that pairs well with several dishes. Enjoy it alongside gumbo, jambalaya, beans and rice, and more. This sweet, moist vegan cornbread uses only 7 ingredients and is fast and easy to make. Use almond milk in place of dairy milk. Serve it with vegan butter or other plant-based toppings such as red pepper jelly or maple syrup. Add whole-kernel corn, green chilis, diced jalapenos, or shredded vegan cheese for an extra flavor boost. Use fine-ground cornmeal so your cornbread does not turn out gritty. Adjust the amount of sugar to obtain your desired level of sweetness.

Vegan Oyster Mushrooms Rockefeller from Vegetarian Times

The original oysters Rockefeller recipe was created in 1899 at Antoine’s, a New Orleans restaurant. It was named after America’s first billionaire, John D. Rockefeller, because the sauce is so rich. This vegan version of the recipe skips oysters in favor of oyster mushrooms and still doesn’t compromise on taste. Make it in one pan or individual ramekins.

Vegan Remoulade from Thee Burger Dude

Remoulade is a versatile sauce that complements many Cajun and Creole dishes. It is great on a po’boy or as a dip for fries or other snacks. The creamy, flavor-packed, mayonnaise-based sauce is tart, spicy, and tangy. Use vegan mayo along with mustard, soy sauce, and Cajun seasoning. This simple sauce whips up quickly and will store in the fridge for 4-5 days.

Hearty Plant-Based Main Dishes for Mardi Gras

Vegan Sausage Gumbo from Farm Sanctuary

Farm Sanctuary shares this vegan version of a popular Mardi Gras dish from Chef Gail Patak. Gumbo is considered the official state cuisine of Louisiana. It starts with a thick roux and contains the “Holy Trinity” of Cajun cuisine – celery, onions, and bell pepper. This savory, rich stew is generally served over rice.

Cajun Vegan Red Beans and Rice from Dances with Knives

Another southern classic, red beans and rice, is a spicy Cajun comfort food. It is made in one pot with simple ingredients. Soak your beans overnight, and they will take about 2 ½ hours to cook the next day. Add vegan sausage if you like, and serve topped with rice.

One Pot Vegan Jambalaya from PeTA

We can always rely on PeTA to provide us with tasty vegan recipes. Jambalaya is a one-pot rice dish with onion, celery, and green bell pepper, just like gumbo. The main difference between gumbo and jambalaya is that the rice is cooked into jambalaya, while gumbo is served over rice. This vegan jambalaya recipe takes 10 minutes to prep and 30 minutes to cook. It makes 6 servings.

Vegan Étouffée from Holy Cow Vegan

“Etouffee” is French for smothered or suffocated. This rich stew, made with tofu instead of shellfish, is drowned in a hearty, high-protein sauce. It starts with a roux and the “Holy Trinity” of onions, celery, and bell pepper. The tofu is coated with seasonings and sauteed. You can easily make this etouffee gluten-free, too, by subbing a gluten-free all-purpose flour. Serve this delicious dish with a salad or over rice.

Vegan Dirty Rice from Holy Cow Vegan

Vegan dirty rice is very easy to make and takes less than 30 minutes. This meatless version is made with vegan sausage, Cajun seasoning, and, of course, onions, celery, and bell pepper. Beyond Meat Italian sausage is a good vegan option, but any brand will do. The recipe is also soy, gluten, and nut-free.

Gumbo Z’herbes from FuzzyChef Food & Pottery

This recipe comes courtesy of The Gumbo Shop in the French Quarter. A meatless version of gumbo, it features lots of leafy greens like mustard greens, turnip greens, collard greens, broccoli leaves, green curly kale, or Tuscan Lacinato kale. It also contains the “Holy Trinity” of bell pepper, onions, and celery. This dish is perfect during Lent because it does not contain meat. Make it a day ahead so the flavors have time to blend.

Classic Po’ Boy Sandwiches & Muffulettas

Vegan Oyster Mushroom Po’Boy Sandwiches from VegNews

Po’boys are always popular in Louisiana, but they are often made with oysters or shrimp. This vegan recipe replaces those with breaded, fried oyster mushrooms and adds a homemade vegan Thousand Island dressing. Serve on a hoagie roll while the mushrooms are still warm.

Vegan Muffaletta from Hot for Food

Muffulettas are quite popular in Louisiana, especially in New Orleans. These stacked sandwiches stand out for being topped with olive tapenade. This version is made with vegan deli meat and vegan cheese. Hollow out your bread and stack to your heart’s content. Refrigerate for an hour to allow flavors to blend.

Tofu Po’Boy from Wicked Kitchen

If you are not interested in oyster mushrooms in your po’boy, try tofu instead. Batter your tofu, then pop it in the air-fryer for about 20 minutes. Build your sandwich while the crispy tofu is warm. Add lettuce, tomato, pickles, shredded cabbage, and red onion. Top it off with some homemade remoulade sauce.

Traditional Vegan Mardi Gras Desserts

Vegan King Cake from Gretchen’s Vegan Bakery

This vegan king cake recipe is just one of many. It makes 16 servings of cinnamon and vegan cream cheese goodness. The author recommends Tofutti Cream Cheese, but you can skip the cheese altogether if you like. The finished product boasts a beautiful purple, green, and gold sugar glaze. You can add the traditional baby after baking, but remember it could pose a choking hazard.

Vegan Beignets from The Conscious Plant Kitchen

A New Orleans staple, beignets are fried dough dusted with powdered sugar, and they are delicious. While most beignets are made with eggs and evaporated milk, this vanilla bean-flavored recipe skips those in favor of plant-based ingredients. Dip them in a jam or chocolate espresso sauce for extra flavor.

Banana Bread Pudding from Fat Free Vegan Kitchen

In around an hour, you can enjoy a decadent bread pudding made with all plant-based ingredients. The rich sauce is made with apple cider or apple juice, maple syrup, brandy rum, and chopped pecans or walnuts. Use alcohol or substitute rum extract. Serve warm.

6-minute Vegan Bananas Foster from The Fiery Vegetarian

In just 6 minutes, you can have a decadent dessert that is sure to satisfy any sweet tooth. The sauce coating these bananas has sugar, rum, vanilla, cinnamon, and nuts. Use a plant-based butter or even coconut oil if you would like a touch of coconut flavor. If you want to flambe’ your Bananas Foster, select a higher proof rum. Choose bananas that are barely ripe or slightly under-ripe, as overripe bananas will turn to mush.

Enjoy a Safe & Compassionate Mardi Gras Celebration

Mardi Gras is a time of celebration enjoyed by thousands of people every year. This year, you can join in on Fat Tuesday festivities with these delicious, plant-based versions of popular Southern dishes. Make an entire meal or throw together a few snacks. There are no wrong choices.

As always, share which recipes you made and how you liked them.