Vegan Vegetable Étouffée
This vegan étouffée is made with chickpeas and vibrant veggies like peppers, zucchini, onions, and celery is a flavorful Cajun-spiced sauce. This hearty southern-inspired meal is easy to make and loaded with flavor!
Servings: 4
Calories: 243kcal
Ingredients
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- 2 tablespoons cayenne pepper hot sauce, or to taste
- 1 tablespoon vegan Worcestershire sauce
- 2 bay leaves
- 1 medium zucchini, quartered and sliced
- Salt, to taste
For Serving
- Cooked rice
- Chopped fresh parsley
- Chopped scallions
- Cayenne pepper hot sauce
Instructions
- To make your roux, first melt the butter in a large pot over medium-low heat. Once the butter has completely melted, stir in the flour. Cook the butter and flour mixture for about ten minutes, until it darkens slightly and begins to smell nutty. Be sure to stir the mixture frequently as it cooks to prevent burning.
- Raise the heat to medium. Add the onion, celery, and both bell peppers to the pot. Stir well to coat the vegetables in the roux. Cook the vegetables for about five minutes, until they start to soften, stirring frequently.
- Stir in the garlic, paprika, thyme, oregano, cayenne pepper, and black pepper. Cook everything while stirring for about one minute, or until the garlic becomes fragrant.
- Begin adding the vegetable broth to the pot, pouring in about a half cup at a time and stirring in each addition before adding more.
- Once all of the broth has been added, stir in the chickpeas, hot sauce, Worcestershire sauce, and bay leaves. Raise the heat to high and bring the liquid to a boil, then lower the heat so that it's cooking at a low simmer. Let the mixture continue to simmer for about ten minutes, stirring occasionally. Be sure to scrape the bottom of the pot when you stir, to prevent the sauce from scorching.
- Stir in the zucchini. Let the stew continue simmering for about ten minutes, stirring occasionally, until the vegetables are tender.
- Remove the pot from heat. Remove and discard the bay leaves. Season the stew with salt to taste, and adjust any other seasonings to suit your taste.
- Ladle the stew into bowls. Top each bowl with a scoop of rice and a sprinkle of scallions and parsley. Serve.
Notes
Nutrition information does not include accompaniments.
Nutrition
Serving: 1.5cups | Calories: 243kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 989mg | Potassium: 643mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2513IU | Vitamin C: 88mg | Calcium: 87mg | Iron: 3mg