This spicy Vegan Gluten-Free Mushroom Étouffée is served over brown rice for a delicious vegetarian and allergy-friendly Louisiana stew.
Once you have lived in New Orleans, it never leaves your heart.
That’s how I’ve always felt, anyway.
And I will always and forever love shrimp étouffée, but when in need of a veggie-forward option for vegetarian friends or family that is also dairy-free, this vegan gluten-free mushroom étouffée fits the bill.
What is Étouffée?
Étouffée is a simple stew with both Cajun and Creole roots served over rice. Traditionally, étouffée is made up of a flour-based roux, bell peppers, onions, and celery—also known as the “holy trinity”—spices, and shellfish or chicken.
Chickpea Flour for a Gluten-Free Roux
When it comes to a flour substitution for making a roux, different gluten-free flours yield different results. I’ve found that chickpea flour produces a roux that thickens, browns, and has a light nutty flavor that I prefer.
In comparison to an all-purpose flour roux, the chickpea flour roux cooks up quite quickly. Bonus!
Vegan Gluten-Free Mushroom Étouffée Ingredients
Ready for some zesty comfort food? Here’s the étouffée ingredients you’ll need:
- Chickpea flour
- Yellow onion
- Green pepper
- Vegetable stock
- Bay leaves
- Lemon juice
- Diced tomatoes
- Mushrooms (baby bella, oyster, or shitake)
- Cajun seasoning
- Smoked paprika and cayenne pepper
When it comes to the mushrooms used in this recipe, for ease, convenience, and price, I most often use baby bella mushrooms. But you could definitely mix up the variety of mushrooms for texture and size.
More Gluten-Free Louisiana Inspired Recipes
Vegan Gluten-Free Mushroom Étouffée
- 1/4 cup avocado oil, coconut oil, or grapeseed oil
- 1/4 cup chickpea flour
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 1 jalapeño chopped (seeded for less heat)
- 5 cloves minced garlic
- 2 cups vegetable stock or broth
- 2 bay leaves
- juice of half lemon
- 1 tablespoon Cajun/Creole seasoning
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- pepper to taste
- 1 cup diced tomatoes
- 2 cups baby bella mushrooms, sliced
- cooked brown or white rice
- hot sauce
- Start by making the gluten-free roux. Heat the oil in a large Dutch oven or heavy-bottomed pot on medium for 1-2 minutes. Stir in the chickpea flour and continue stirring often until there are no clumps and the mixture turns to a dark brown caramel color, about 5 minutes.
- Quickly add the onion, green pepper, celery, and jalapeños, stirring, and cook until vegetables start to soften and onions become translucent, about 4 minutes. Add the garlic and cook for another minute.
- Slowly add the vegetable stock, a little at a time, stirring until the roux fully incorporates with the stock, then add a little more stock. Repeat until all stock has been incorporated.
- Add the bay leaves, lemon juice, tomatoes, Cajun seasoning, cayenne pepper, smoked paprika, and salt and pepper. Stir in the mushrooms. Cover and cook on low for about 10 minutes.
- Serve hot over rice. Add hot sauce as desired.