Step 1

Add the water, salt, crab boil seasoning bag, lemon quarters, and onion quarters to a very large pot. I use a 20-quart pot.

Step 2

Bring the pot to a boil.

Step 3

Add the corn and potatoes into the pot. Be super careful so you don't splash boiling water on yourself. I wear long oven mitts to protect my hands/arms.

Step 4

Bring the pot back to a boil. This takes 5-10 minutes. Boil for about 8-12 minutes or until the potatoes are almost fork-tender. (In the meantime, you can prep the butter sauce and the sausage.)

Step 5

Add in the broccoli and green beans. Continue to boil until all veggies are tender.

Step 6

Drain the pot carefully into a large colander.

Step 7

In a small saucepan, melt the vegan butter on low-medium heat. Add in the garlic powder, onion powder, Old Bay seasoning, paprika, and Cajun seasoning.

Step 8

Let the butter come to a simmer for about 1 minute, whisking to make sure it doesn't burn.

Step 9

Whisk in the vegetable stock. Bring to a simmer again and then remove from the heat. Stir in the lemon juice.

Step 10

Cut the sausage links lengthwise, then into thirds or quarters.

Step 11

Heat the oil in a large skillet. Add in the sausage and saute until browned.

Step 12

You can leave the strained veggies right in the colander, or serve them on a large serving dish with tongs to easily grab the veggies.

Step 13

Add the veggies to your plate along with the vegan sausage. Drizzle the Cajun butter sauce over top. Dig in!