Listening to Alexis Plaen’s atmospheric, introspective, and quietly powerful music made me think of something warm and comforting. Her album delves into themes of uncertainty, transformation, and resilience. Inspired by her, I made a nourishing vegan gumbo. It was slow-cooked, rich in depth, and created from ingredients that may not seem obvious together — a perfect match for Enjoy the Void. But first, let’s get into more about Alexis.

I recently had the chance to catch up with Alexis ahead of her album release show on March 6th in Chicago, and I’m so excited about the music she’s putting into the world right now. Spending time with this record felt immersive in the best way. From the first listen, I was in. Songs like “Boregasm,” “Temporary Creatures,” and “Needle in the Groove” immediately grabbed me, and then tracks like “Voided” and “Better Than Dead” just kept unfolding. It’s one of those albums that doesn’t just play in the background — it asks you to sit with it.

Music has always been a part of Alexis’s story. As a child, her older sister would encourage her to sing in front of friends, which is funny now, given her past stage fright. Despite that fear, she was writing songs by the age of eight. Interestingly, she didn’t start with a guitar and then write songs; she already had melodies in her head. Guitar lessons were simply a way to bring those ideas to life. Over time, she learned more about production and performance, eventually studying contemporary music in college after attending a Minnesota performance school that was similar to an off-brand School of Rock.

Her influences evolved in a somewhat unconventional but positive way. As a child, her obsession with classic rock was apparent, with artists like Led Zeppelin and Pink Floyd shaping her early music taste. Unlike many who start with modern music and explore backwards, she did the opposite. It wasn’t until she reached adulthood, particularly during COVID, that she began exploring electronic and contemporary pop genres. This transition broadened her musical horizons, introducing her to new textures and sounds through electronic music, while retaining the emotional depth she was accustomed to from bands. Over time, she fell in love with pop music again, even though it’s often not considered the “cool” choice in traditional music circles. She finally let go of trying to meet everyone else’s expectations and started to truly embrace what she loves. This newfound confidence really shines through in this record.

Enjoy the Void, released in October 2025, wasn’t initially intended as her first solo album. It began as a conceptual EP by a band during the pandemic, but life circumstances — as they do for many — led to its evolution into her solo debut within the same year. Alexis has always been passionate about philosophy and spirituality, exploring various religions and spiritual practices. This curiosity heavily influenced the album, which partly reflects her high school existential crisis. Growing up nonreligious, she questioned big issues: Does life have meaning? Are we here only temporarily? Is everything just chaos? Rather than providing clear answers, the album explores these questions. Its track sequence reflects her emotional evolution, from uncertainty and fear to confrontation and reflection, ultimately arriving at a state of peace with the unknown. It’s about choosing to live and find meaning, despite the ambiguity.

While she was finishing the album, a devastating event occurred — her house burned down, and she lost everything, including her pet. The themes she’d been exploring—impermanence, emptiness, resilience—became tangible, especially in the latter part of the record. Her process of healing during and after the fire is authentically woven into the album, making it feel raw and sincere. Though heavy at moments, it also conveys hope and a sense of lived experience.

Alexis is celebrating the album with a release show on March 6th in Chicago, performing alongside another alternative pop artist, Carlile, whose style really complements hers. They’ll also have two DJs opening the night, so it’s shaping up to feel more like an immersive party than just a show. Her listening party back in October already set the tone — projection light shows, tarot readers, tattoo artists, themed cocktails, fundraising pop-ups — it was an experience. But this will be the album’s full live debut. If you’re in Chicago, definitely check it out. It’s going to be a special night. Alexis really brought her whole self into this project, and I can’t wait to see where she goes next.

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Alexis has been vegan for about eight years, and her dietary choice reflects her worldview. A track on her latest album, “Come Clean,” encapsulates this connection. It’s a darker song inspired by Nine Inch Nails, told from the perspective of a victim urging an oppressor to face their actions; however, she portrays it through the eyes of an animal within the industrial agriculture system. The song can be interpreted in many ways, but her vegan background clearly shapes its imagery. This provides a strong example of how food ethics can subtly influence artistic expression.

Other than that, Alexis genuinely loves colorful food. She lights up when talking about vibrant vegetables, fresh fruit, and plates that look like you’re “eating the rainbow.” She enjoys bowls with rotating bases — sometimes greens, sometimes grains — topped with crispy tofu, roasted veggies, and a variety of textures. Plant-forward meals can definitely be budget-friendly, especially when you skip specialty cheese substitutes and stick with whole ingredients. Her belly loves biodiversity.

That said, nostalgia still runs deep. She’s originally from Minnesota, so Midwestern comfort food is real. Anything with crispy potatoes? She’s in. Hot dish, casseroles — all of it sparks that cozy, home feeling. And then there’s another layer: her grandmother is from Louisiana. Every Christmas, her grandma would make gumbo. Some years, she’d even make a vegetarian version just for Alexis, which is honestly so sweet. Gumbo, for her, is tied to winter, warmth, and family.

When I started thinking about what to cook for Alexis, gumbo seemed obvious — but it had to reflect her. I made a colorful, smoky vegan gumbo with Tofurky sausage, mushrooms, okra, beans, and fire-roasted tomatoes. It’s rich, layered, and deeply satisfying, with that cayenne kick and Creole seasoning warmth to add that classic depth — but entirely plant-based. You truly don’t miss the meat. It’s nutrient-dense, cozy, and vibrant all at once. Serve it over your favorite rice, and it feels like the perfect nod to Alexis — honoring her Midwestern comfort, vegan ethics, and love of color all in one bowl. Check out the recipe below!

Vegan Gumbo 

*Serves 4

Ingredients for Roux

• ⅓ cup avocado oil
• ⅓ cup all-purpose flour

Ingredients for Gumbo

• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 vegan sausages, sliced (I could only find Tofurky Italian Sausages, but they still worked great)
• 1 cup cremini or shitaki mushrooms, sliced
• 1½ cups frozen okra (do not thaw)
• 1 (15 oz) can red beans, drained
• 1 (14–15 oz) can fire-roasted diced tomatoes (do not drain)
• 1 tablespoon smoked paprika
• sea salt to taste
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• ½ teaspoon cayenne
• 1 tablespoon soy sauce or liquid aminos
• 1 bay leaf
•  ½ teaspoon liquid smoke
• 4 cups vegetable broth
• 2 green onions, sliced for garnish
• Fresh parsley, chopped for garnish
• Cooked white rice for serving

Directions

1. Toss the frozen okra with a little oil and sea salt, then roast at 425°F for 15–20 minutes until it turns lightly brown. Set aside.
2. Cook the sliced sausage in a skillet until the edges are crispy, then remove and set aside.
3. Cook the mushrooms until they release liquid and are lightly browned. Then, set them aside.
4. In a heavy pot, heat the oil over medium heat. Whisk in the flour and stir continuously for 12–18 minutes until it becomes a deep caramel brown with a nutty aroma.
5. Add onion, bell pepper, and celery to the roux, then cook for 5 minutes. Stir in garlic and cook briefly for 30 seconds. Finally, mix in the spices and soy sauce.
6. Gradually whisk in the vegetable broth, then stir in the fire-roasted tomatoes and a bay leaf. Bring the mixture to a gentle simmer. Add the sausage, mushrooms, and beans, and let it simmer for 20 minutes. During the final 15 minutes, incorporate the roasted okra.
7. Remove the bay leaf. Taste and adjust the salt as needed.
8. Garnish with green onions and parsley. Serve alongside warm white rice and enjoy!