vegan etoufee

A quarter teaspoon each of the cayenne, white, and black pepper will probably provide enough heat for most people, but if you like your food fiery, add more to taste, but try to keep the amounts balanced. If you don’t like spicy dishes, start with 1/8 teaspoon of each pepper and build up from there.

Vegan Sausage and Mushroom Etoufee

white flour

vegetable broth

onion (finely chopped)

rib celery (finely chopped)

green bell pepper (stemmed, seeded, and finely chopped)

mushrooms

garlic (minced)

soy sauce

thyme

smoked paprika

cayenne pepper

black pepper

white pepper

basil

Italian Fauxsages (or other vegan sausages,

green onions (scallions, sliced)

Put the flour in a small skillet and heat it over medium-high heat. Cook, stirring almost constantly, until it is the color of light brown sugar, about 15 minutes. Be very careful–it burns easily if not stirred. If it burns, throw it out and start over again. When it reaches the right color, transfer it to the blender, add the broth, and blend it until smooth. Set aside.

While you’re stirring the flour, you can begin cooking the vegetables. Heat a large non-stick skillet. Add the onion and cook for about three minutes, adding water by the tablespoon if needed to prevent sticking. Add the celery and bell pepper and continue to cook until the onion is beginning to brown. Add the mushrooms and a tablespoon of water and cover tightly. Cook until the mushrooms begin to exude their liquid, about 3 minutes. Add the garlic and cook another minute.

Give the flour mixture another quick whirl in the blender and add it to the vegetables. Add the soy sauce and all the seasonings and cook, stirring often, until sauce has thickened. Reduce heat and add the sliced sausage. Cover and cook on low for about 15 minutes, stirring occasionally. If the gravy seems too thick, add a little more vegetable broth.

Check the seasonings and add more pepper and salt if needed. Stir in the green onions and serve over rice.

Susan!  Just wanted to let you know how much I love this etoufee.  It is sublime.  I have made it many times and the flavors take me right back to my twenties, when I lived in New Orleans (though I wasn’t vegan then).  The dry roux is a snap to make, and I like to use Tofurky Italian Sausages in this dish.  I slice them thickly and brown the slices on both sides before adding them to the etoufee.  Oooh, I am making myself hungry.  Will buy the ingredients next time I go shopping.  Thanks so much for a keeper recipe!

This was amazing! We used the Gardein brand frozen Italian sausage pieces; cooked them first according to the package. I forgot to get mushrooms at the store so I just cut the other veggies a bit larger so there would be some texture. This is definitely a repeat.

I think Cajun food, and a lot of other ethnic food, comes down to a great sauce over high quality, fresh ingredients. This gravy was a winner. My cheats, a little olive oil in the pot to start the veggies~1 tbs, (I haven't mastered starting them without it, but after they start to release liquid, no more is needed), a little bit of kelp powder for the fishy sweetness of crawfish, and a tbs of sugar for the sweetness of shellfish also. Probably didn't need it if you were cooking for people who have never had the shellfish version, but it was still vegan and lowfat. The recipe for a fat free rue was perfect.

I really wanted to like this, I made it as written and neither my husband or I liked it.

I made this for the first time last night... Oh to the Em to the Gee... it was beaudaciously good! I was raised during my junior &amp; senior high school years in Slidell near your hometown so I love Cajun &amp; Creole cooking. This was so authentic in flavor and even better than what I was raised on because it wasn't swimming in butter, oil and sausage fat. You are a culinary genius... thanks for sharing this with us. -John

I have been staring at this recipe for two years and I finally decided to just make it tonight.  It was wonderful! My picky non-vegan boyfriend took one look, deemed it "too scary" to try, then proceeded to eat a half serving picking out the mushrooms lol!  I suspect this will end up in a more regular rotation in our house. Thank you so much for your blog and all the work you do to keep it going! I hope you enjoy Mardi Gras in a few weeks this year too!

Made this tonight for my non vegan family. Got mixed reviews but mostly regarding the sausage texture. May try another brand next time and there will be a next time.  Loved it personally. Thanks for sharing your recipes.

Just a little note to say that this was SO DELICIOUS! I am having one of those self imposed weeks of trying to use up as much as I can from my pantry/fridge and when I stumbled on this recipe, I had everything for it. It took me a good amount of time to make, and that's all part of the fun. I had all the fixings for a different sausage (http://www.everydaydish.tv/recipe/spicy-italian-vegetarian-sausage) and I used pasta instead of rice to make my husband happy. He loved it so much he had seconds! The spices are-the entire dish, Wow...so, so yummy.
Thank you so much for sharing this. I am 100% going to make it again. There was even enough to pack it into lunch for my husband and my mom for the next day.

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Vegan Sausage and Mushroom Etoufee

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