Meatless Maque Choux

Homestyle Meals Made Meatless, our new cookbook, is almost ready to be sent to the printer. So today I am sharing another recipe. Maque Choux is a traditional Cajun corn dish. The name probably comes from the French Acadian interpretation of a Native American dish. No matter how it got its name, Maque Choux makes a quick and easy side dish that can be served summer or winter, and is perfect for the corn lovers in your family! I served this version the other night along with club sandwiches.

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Start by chopping half of a large bell pepper (any color works) and 1 leek. Set aside while you cook 4 slices of vegetarian bacon (I used Morningstar Farms brand here) in a large skillet.

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Remove the bacon from the skillet and let cool a bit. Add enough olive oil to the skillet to coat, and saute the chopped leek and bell pepper until soft. Add 4 cups of frozen corn kernels, 3/4 cup half and half, 3 Tbsp Marsala, 1 tsp Spanish paprika and hot sauce to taste. Crumble the vegetarian bacon and add to the skillet. Stir gently and simmer until the mixture is slightly thickened. Serve with freshly ground salt and pepper.maquechoux3

Variations: Most Maque Choux recipes include tomato, so add a large, chopped tomato along with all the other ingredients if desired. You could also add a meatless chicken product (Quorn brand Tenders would be good) and serve as an entree along with whole grain bread. This made about 10 side servings.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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