Classic Creole Étouffée made vegan with tender meaty mushrooms.
Ingredients
3tablespoonsgrapeseed or coconut oil
3tablespoonsunbleached all-purpose flour
1small yellow oniondiced
2garlic clovesminced
1small green bell pepperdiced
2celery stalksdiced (about 1 cup)
1/2teaspoonsalt
1/214-ounce can diced tomatoes (about 1 cup)
2-1/2cupswater plus 1 vegetable bouillon cube
1bay leaf
1teaspoondulse seaweed flakes
1tablespoonCreole Seasoning
3teaspoonsOld Bay seasoningplus more to taste
1poundfresh oyster mushroomsroughly chopped (about 2 cups), or an assortment of mushrooms
2cupscooked brown rice
1lemon
1/2cupchopped fresh parsleyfor serving
Instructions
Preheat large dutch oven or heavy-bottomed pot over medium heat.
Add oil, then sprinkle in flour when oil is hot. (Test the oil by dropping a pinch of flour in the oil; if it simmers, it is hot enough.) Toast flour in the oil, stirring for a few minutes until it turns golden brown.
Add onion, garlic, bell pepper, celery and salt and stir. Saute on medium heat until onion is translucent, about 3 minutes.
Add diced tomatoes, stock, bay leaf, dulse, Creole seasoning and Old Bay seasoning. Stir well and bring the pot to a simmer.
Add mushrooms and continue to simmer for 20 minutes until they become tender.
Taste and adjust seasoning. Serve over rice with a squeeze of lemon juice and garnished with parsley.