Grandmas Great Depression Recipe (VEGAN)

 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.


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


In a pan, heat oil and in onions.  Cook onions until fragrant or opaque in color about 5 minutes on medium high heat.  Add in both peas, beans, and water.  Bring to a boil on high heat.  Reduce heat, add in all the seasoning and meatballs.  Simmer for about 10 minutes.  Now add in cabbage, simmer for an additional 8 minutes or until cabbage is tender.  You can serve this with rice, cornbread, or rolls.  This will serve 8.  Enjoy.


Nikki said…
Sounds and looks amazing 👏
Gloria said…
Thanks Nikki, hope you get a chance to make it :)

Popular Posts