I make a lot of really tasty food and I eat out often enough to try a lot of the food they are putting out in restaurants. However, this vegan one pot Cajun gnocchi may take the cake. It is ridiculously easy and shockingly delicious. Spicy vegan sausage, peppers, onions and garlic. Pillowy gnocchi, Cajun spice, vegan cream, broth and tomato paste. It truly is exceptional in every way. Especially since it is one pot! Takes maybe 20 minutes and is really hard to mess up.
What You Need For This Vegan Gnocchi Dish:
- Vegan Sausages: I used the spicy Beyond Meat ones.
- Onions, Peppers and Garlic: To start the sauce for the gnocchi.
- Vegan Gnocchi: Homemade or store bought. Many store bought ones are accidentally vegan.
- Tomato Paste and Agave: For some added sweetness and tang.
- Vegetable Broth and Vegan Cream: I used Country Crock Plant Whipping Cream.
- Smoked Paprika, Oregano, Thyme, Garlic and Onion Powder, Cayenne: To make a homemade Cajun spice blend.
The summer totally saps all the energy from me. Desert summers are so exhausting. So, by the time I need to figure out dinner, all I can manage is a one pot meal. This vegan one pot Cajun gnocchi makes everyone happy. You can cut the spice down if you want by using a mild sausage and using less cayenne if you want! Often if I am making this for my 12 year old daughter, that is what I like to do.
Why Should You Make This Cajun Gnocchi?
- One pot, no oven needed.
- It is so flavorful!
- This is a 20 minute meal.
- The combination of spicy sauce and fluffy gnocchi is to die for.
- Seems fancy, but is so simple.
Vegan One Pot Cajun Gnocchi
Ingredients
Cajun Spice Blend
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Oregano, dried
- 1/2 teaspoon Thyme, dried
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/8-1/4 teaspoon Cayenne pepper
For The Gnocchi
- 1 Tablespoon Olive oil
- 4 Vegan spicy sausages, I used Beyond Meat(chopped)
- 1/2 a Sweet onion, diced
- 1 Cup Sweet or bell peppers, diced
- 6 Cloves Garlic, chopped
- 1 Pound(16oz) Gnocchi, vegan
- 1 Tablespoon Tomato paste
- 1 teaspoon Agave syrup
- 1 Cup Vegetable broth
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream*
- Salt and Pepper to taste
- Parsley for garnishing
Instructions
- Start by making your Cajun spice blend. Mix all the spices together in a small bowl and set aside.
- In a large non-stick skillet, heat the olive oil on medium high. Add the chopped sausages and sauté, reducing heat as needed until the sausage is golden brown. About 3-5 minutes.
- Remove the sausage from the skillet and set aside.
- Now, add the onions, peppers and garlic to the skillet. Season with a pinch of salt. Sauté until the onion is translucent and the peppers are soft. About 3-5 minutes.
- Then add the gnocchi to the skillet and toss to combine with the peppers, onions and garlic. Sauté for 1-2 minutes just to toast the gnocchi a bit.
- Then add the Cajun seasoning you made, the tomato paste, agave, broth and cream. Stir to combine everything fully.
- Add a few pinches of salt.
- Bring the sauce to a simmer and let the gnocchi simmer in the sauce for 2-3 minutes or until tender, stirring frequently. Taste and adjust seasonings. Adding more salt or agave if needed.
- Pour the cooked sausage back into the skillet and toss to combine everything. Add fresh parsley if desired and serve immediately.
Video
Notes
Nutrition
This looks so good!
I made this and it was delicious. I used coconut cream instead of vegan cream, came out great. Thank you.
This was incredible!
Another winner of a recipe <3 My partner loved it, I loved it, my other partner is envious that she didn't get to have any, I'm going to love it again when I have the leftovers. Thank you Lauren!
Another 5-Star recipe from Lauren! But I expect no less as her recipes NEVER disappoint! As usual, I read the reviews before making this to see what veggies, etc. others added. I opted to use No-Chicken Broth and added about 1/4 c extra liquid than the recipe calls for (if it was too much, how could this be bad as a soup/stew?!). IF you add broth from bouillon, I advise that you skip the Salt from the recipe since bouillon and Parmesan are salty. You can always add it later if need be. I also added Lima Beans as many others did and Italian Seasoning (a little less than 1 tbsp). I added 1/2 the amount of Sundried Tomatoes (since I’m the only fan in our household) and it was plenty! Will skip the addition of the SDT Oil next time (didn’t notice it really). I served it with a hearty lemon slice and chopped parsley.
Will definitely make again and again! Love only having one dish, knife and cutting board to wash! Thank you once again Lauren for another delicious, family pleaser!
Since going back to Vegan eating, I’ve found what I thought were great recipes that turned out to be real stinkers. Waste of time and money. However, after finding Rabbit & Wolves, my tastebuds (and my non-Vegan friends and family!) are ALWAYS happy! I have not made a single recipe that wasn’t delicious and that everyone didn’t love! Most often I get requests for her Arancini soup! If you haven’t tried it..just sayin’!
*The addition of the broth after adding salt made it saltier than what we’re accustomed to and lemon helps to help cut the salt (of course I should have known better but I was on a roll!). That said, a squeeze of lemon is delicious over most pasta dishes 🙂
Just made it for the third time this month. Absolutely delicious recipe!!! I’ll make it again and again.