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Étouffée (vegan, gluten-free, spicy!)

Author Johnna

Ingredients

  • 1/3 cup cornstarch
  • 2 cups vegetable stock
  • 2 teaspoons grapeseed or other healthy oil
  • 2 stalks celery , chopped
  • 1 onion , diced
  • 1 green pepper , diced
  • 1 orange or red pepper , diced
  • 1 batch Tempeh Andouille Sausage
  • 8 ounces sliced baby bella mushrooms
  • 4 cloves minced garlic
  • 1 Tablespoon Tamari or gluten-free soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • green onions for garnish , finely sliced
  • rice or quinoa to serve with dish

Instructions

  1. In a bowl, combine cornstarch and vegetable stock. Stir well to dissolve cornstarch.
  2. In a small bowl, combine Tamari, basil, thyme, smoked paprika, cayenne pepper and black pepper. This creates a spice past. Set aside.
  3. In a large, deep skillet, heat oil over medium heat. Add celery, onion and peppers. Saute until onions are soft.
  4. Add mushrooms and garlic.
  5. Stir in spice paste. Mix well to evenly coat vegetables with spices.
  6. Pour in cornstarch and stock mixture, stirring well.
  7. Add in Andouille sausage.
  8. Allow to cook over medium, stirring often, until mixture has thickened.
  9. Serve over rice or quinoa. Garnish with green onions.