Vegan Gluten-Free Mushroom Étouffée
This spicy Vegan Gluten-Free Mushroom Étouffée is served over white or brown rice for a delicious vegetarian and allergy-friendly Louisiana stew.
Servings 6 servings
Calories 137kcal
Ingredients
- ¼ cup avocado oil, coconut oil, or grapeseed oil
- ¼ 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
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- pepper to taste
- 1-14.5oz can diced tomatoes
- 2 cups baby bella mushrooms, sliced
For Serving
- cooked brown or white rice
- hot sauce
Instructions
- 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 cooked white or brown rice. Add hot sauce as desired.
Notes
For those who would like to add animal protein, add cooked chicken or shrimp to the mix!
For even more of a spicy kick, serve with hot sauce.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 520mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 26mg | Calcium: 34mg | Iron: 1mg