Vegan Mushroom Étouffée Recipes
VEGAN MUSHROOM ÉTOUFFéE
This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp or crawfish used in a traditional étouffée. The seaweed called dulse brings a smoky, savory note and a mix of Creole and Old Bay seasoning provides the familiar flavors. Ms. Claiborne suggests spooning this over brown rice instead of the traditional white.
Provided by Kim Severson
Categories dinner, quick, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large Dutch oven or heavy pot, heat the oil over medium heat until it ripples, then sprinkle in the flour. (Test the oil by dropping a pinch of flour into the pot. If it sizzles, it is hot enough). Stirring constantly, cook flour and oil together until the mixture toasts and turns golden brown, 2 to 3 minutes.
- Add onion, garlic, bell pepper, celery and salt and stir. Cook, stirring, over medium heat until the onion is translucent, about 3 minutes. Add tomatoes, stock, bay leaf, dulse, Creole seasoning, and Old Bay. Stir well and bring the pot to a simmer. Add mushrooms and simmer, stirring occasionally, until tender, about 20 minutes. Taste and adjust the seasonings with salt and Old Bay.
- Serve étouffée spooned over rice, garnished with lemon and parsley.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 413 milligrams, Sugar 4 grams
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