My Kuntry Vegan Kitchen

 Cajun Vegan MeatBalls (VEGAN) Savory cajun meatballs are accompanied by field peas and lima beans in a rich and hearty cajun bean soup.  This is one of my grandmother's great depression meals. I remember as a child shelling dried field peas and helping my grandmother put them in a mason jar for winter soups.  Keep in mind, you can use whatever beans, peas or vegan meat you like.  I chose the meatballs because they are easier to throw into the pot of beans to simmer and cook.  I usually cook up dry beans and freeze to make meals like this, but ran out, so I opted for can beans this time.  I have gotten ingredients from Aldis or Kroger. Recipe 15.5 oz can field peas 15.5 oz can lima beans 1 pkge  of frozen vegan meatballs 1/2 cup of chopped onions 1 tsp of coconut or olive oil 2 3/4 cups of water 2 cups of raw cabbage chopped  2 Tbsp of Cajun seasonings  2 Tbsp of hot sauce 1 tsp of crack black pepper 1 tsp of red pepper flakes Directions In a pan, heat oil and in onions.  Cook on