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    You are here: Home / Entrees / Vegan Summer Vegetable Étouffée

    LAST UPDATED: January 30, 2022 • FIRST PUBLISHED: June 17, 2016

    Vegan Summer Vegetable Étouffée

    Jump to Recipe Print Recipe

    Tender summer veggies and chickpeas are simmed up in a Cajun spiced sauce to create this hearty and flavorful vegan étouffée.

    Vegan Étouffée

    I have no idea what I'm doing. Just a warning. I've never had an authentic version of étouffée, which would normally be made with some type of shellfish, or maybe sausage. I made mine with zucchini and chickpeas. I'm sure a few southern home cooks will see this and cringe, but you know what? It was delicious! Authentic or not, this stuff was good enough to give me a wicked mouth burn because I couldn't hold back on the taste testing. So there.

    Vegan Étouffée

    A few things I'm pretty sure you will find in an authentic version of this dish are celery, peppers, and in some cases, tomatoes. I decided to roll with the veggies, and since zucchini season is nearly here, throw in some of those too. The chickpeas are there for protein, but if you're into vegan sausage, chop up a few links and throw them in.

    I ended up loving this dish, way more than I even thought I would. It's spicy, but just enough to enhance the flavor of the veggies and herbs. Definitely not enough to set your mouth on fire (husband confirmed). Feel free to load up on the hot sauce, if that's what you like, and definitely load up on the fresh parsley and scallions.

    Vegan Étouffée
    Overhead View of a Bowl of Vegan Etouffee and Rice with Spoon
    5 from 2 votes
    Print

    Vegan Summer Vegetable Étouffée

    Tender summer veggies and chickpeas are simmed up in a Cajun spiced sauce to create this hearty and flavorful vegan étouffée.
    Course Entree
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4
    Calories 313 kcal
    Author Alissa

    Ingredients

    • 3 tbsp. olive oil
    • ¼ cup all-purpose flour
    • 2 celery stalks, diced
    • 1 medium onion, diced
    • 1 medium zucchini, sliced into quarters and chopped
    • 1 red bell pepper, diced
    • 4 garlic cloves, minced
    • 1-14 oz. can chickpeas, drained and rinsed
    • 2 cups vegetable broth
    • 1 cup canned diced tomatoes, with juices
    • 2 tbsp. cayenne pepper hot sauce
    • 1 tbsp. vegan Worchestershire sauce
    • 2 bay leaves
    • 1 tsp. paprika
    • 1 tsp. dried thyme
    • ½ tsp. cayenne pepper
    • ½ tsp. black pepper
    • salt to taste

    For Serving

    • cooked rice
    • fresh parsley
    • chopped scallions
    • additional cayenne pepper hot sauce

    Instructions

    1. Place oil into a large pot and pace over medium-low heat. Whisk in flour and bring to a gentle simmer, whisking frequently. Allow to cook until the mixture darkens slightly in color and gives off a nutty aroma, about 15 minutes.
    2. Add celery, onion, zucchini, bell pepper and garlic to the pot. Raise heat to medium and toss a few times to mix and coat the veggies. Allow to cook just until they soften up a bit, about 5 minutes, watching the pot closely and flipping the mixture frequently.
    3. Add chickpeas, broth, tomatoes, hot sauce, Worchestershire sauce, bay leaves, paprika, thyme, cayenne and black pepper to the pot. Raise heat and bring to a simmer. Lower heat and allow to cook until vegetables are tender, 15 to 20 minutes, stirring occasionally. Remove from heat, discard bay leaves and season with salt to taste.
    4. Divide rice among bowls and top with étouffée. Sprinkle generously with scallions, parsley and additional hot sauce, if desired. Serve.

    Recipe Notes

    Nutrition information does not include accompaniments. 

    Nutrition Facts
    Vegan Summer Vegetable Étouffée
    Amount Per Serving
    Calories 313 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1.9g10%
    Sodium 944mg39%
    Potassium 690mg20%
    Carbohydrates 41.3g14%
    Fiber 7.5g30%
    Sugar 6.1g7%
    Protein 10.5g21%
    Calcium 60mg6%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jen says

      August 28, 2016 at 9:00 pm

      This was outstanding! I followed the recipe exactly; I crisped up some vegan sausage and then added it to each bowl when serving. Even my decidedly non-vegan husband said it was delicious and to add it to the rotation. Thank you!

      Reply
      • Alissa Saenz says

        August 30, 2016 at 8:30 am

        Awesome! Glad you both enjoyed it! Thanks Jen!

        Reply
      • Je says

        October 22, 2017 at 7:11 pm

        Update: Have made this over and over and always turns out amazing. This is a fantastic recipe.

        Reply
        • Alissa Saenz says

          October 22, 2017 at 9:36 pm

          I'm so glad you're enjoying it!!

          Reply
    2. Linda says

      October 29, 2017 at 9:19 pm

      Sooooooo good!!! Everyone loved it, including my non vegan family !

      Reply
      • Alissa Saenz says

        October 30, 2017 at 4:32 pm

        Yay!! I'm glad it was a hit!

        Reply
    3. Lisa Magee says

      July 24, 2018 at 8:53 am

      Does the calorie count you give include the rice. If so, how much rice have you included in each serving?

      Reply
      • Alissa Saenz says

        July 27, 2018 at 4:54 pm

        It doesn't. I just added a note to clarify. :)

        Reply
    4. Doreen says

      February 21, 2019 at 7:15 pm

      5 stars
      I don't worry about things tasting authentic as long as they taste good! If the smell is any indication, this is going to be delicious. No zucchini because February, but I am sure it will be great anyway.

      Reply
      • Alissa Saenz says

        February 24, 2019 at 4:24 pm

        Thanks Doreen! I hope you enjoyed it!!

        Reply
    5. Carol says

      August 04, 2019 at 9:25 pm

      5 stars
      Omg this is delicious! When I went plant-based a few years ago I thought I was saying goodbye to Cajun food for good. Thank you for proving me wrong!

      Reply
      • Alissa Saenz says

        August 05, 2019 at 5:11 pm

        Yay! I'm so glad you like it! I LOVE veganizing Cajun dishes!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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