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