Vegan Mushroom Étouffée

Name: Vegan Mushroom Étouffée
Total time: 45 min
Ingredients: 3 tablespoons grapeseed or coconut oil; 3 tablespoons all-purpose flour; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 small green bell pepper, diced; 2 celery stalks, diced (about 1 cup); 1/2 teaspoon salt; 1 cup diced tomatoes, canned or fresh; 2 1/2 cups vegetable stock or water (if using water, add 1 vegetable bouillon cube); 1 dried bay leaf; 1 teaspoon dulse (seaweed) flakes; 1 tablespoon Creole seasoning or 1 teaspoon each black pepper, paprika, and dried thyme; 1 tablespoon Old Bay seasoning, more to taste; 1 pound fresh oyster mushrooms, trimmed and roughly chopped (about 2 cups); Freshly cooked brown rice, for serving; Lemon wedges, for serving; 1/2 cup chopped fresh parsley, for serving

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Total: 45 minutes

Servings: 4

Cost: $8.94 /serving

Author : Kim Severson

brown rice dulse flakes grapeseed oil

Instructions

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Step 1

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.

Step 2

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.

Step 3

Serve étouffée spooned over rice, garnished with lemon and parsley.

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