Creole Cajun Seasoning Mix adds bold flavor to your vegan soups and stews. This recipe only takes 5 minutes to make with 9 ingredients already found in your pantry!
I had no idea how hard it was to find Cajun seasoning mix in the stores. I found out after going to 3 stores looking for this spice to add to my vegan Black Eyed Pea Soup.
But luckily for me making a homemade version is very easy and all the spices I already had in my vegan pantry!
How to Use Your Seasoning?
Here are a few of my favorite ways and recipes to use this seasoning.
- to seasoned tofu like this Cajun Tofu Recipe
- In homemade Vegan Roumoulade Sauce
- Black Eyed Pea Soup
- to seasoned the batter for Fried Okra
- Fried Oyster Mushrooms for a Vegan Po Boy Sandwich!
- to seasoned rice
- Roasted Cajun Peanuts
How to Make Cajun Seasoning Mix?
*Please read detailed and printable recipe card below for full ingredients and instructions.
First start with the basics; paprika, black pepper, and sea salt.
Second add your bold flavors; onion powder, garlic powder, and cayenne pepper.
Last, add herbs for subtle flavors; oregano, basil, and thyme.
Mix it all together and viola you have your homemade creole seasoning cajun mix!
Substitution, Cook, & Storage Tips
- You can adjust the amount of spice to your seasoning as you desire.
- Be sure that your dried seasonings are NOT expired. Expired seasonings do not go bad necessarily, however they will lack flavor causing your seasoning mix to lack flavor.
- This seasoning mix will keep in your pantry fresh for up to 6 months. It DOES NOT freeze well.
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Homemade Cajun Seasoning Mix
Ingredients
- 2 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon sea salt
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- ½ - 1 tablespoon cayenne powder (depending on how spicy you like it)
- 1 tablespoon thyme
- 1 tablespoon oregano
- ½ tablespoon basil
Instructions
- Combine all the ingredients in a small or medium bow. Mix until all ingredients have been fully combined
- Store in any airtight container, glass jar, or zip lock bag. Add a label marked with title and date made. Store for up to 6 months. Add to recipes like Black Eyed Pea Soup and Vegan Remoulade Sauce.
Video
Nutrition
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Adam
Made this recipe along with roumoulade, wet and dry breading so I could make the oyster mushroom po'boy from wild foraged oyster mushrooms. I did half recipes for everything except the seasoning. I was the only one eating so I could have cut the other recipes to 1/3. Everything turned out great. Used gluten-free flour mix for breading... next time I won't do that. It didn't stick very well. Nice flavor mix with everything combined.
Stine Mari
I will definitely try this! Love creole food. Happy New Year!
Gina Marie
Creole food is the best! Happy New Year to you as well!