This is one of the first New Orleans’ dishes that I veganized. I just transitioned into the vegan lifestyle, and I was craving New Orleans comfort food (etouffee, gumbo, jambalaya…etc.). I “googled” vegan etouffee and a recipe popped up. I made this person’s vegan etouffee and it did not taste like etouffee. It didn’t even look like etouffee either. I was so disappointment. I started to think that some people would make this recipe thinking this is etouffee. That’s when I began recreating classic, New Orleans dishes.
I decided to take my family recipes and put a vegan spin on them while keeping the New Orleans flavor. I started with the “Okra Etouffee” and it came out delicious!! It reminded me of the file etouffee that I grew up eating and loving! It has a kick of spice and seasoned to perfection. It’s savory, filling and best of all…vegan!
Like many New Orleans dishes, you start with a roux. The roux consists of equal parts margarine (earth balance) and flour. You stir constantly until the roux becomes brown. Then, you add the holy trinity, which is celery, bell pepper and onion (another staple in New Orleans dishes). You also add garlic and the remaining ingredients. You simmer the roux until ready to serve on rice. If you want, you can add vegan sausage and chicken to make it a file etouffee.
This dish was one of the many reasons why I started a food blog. I served this etouffee to my family, and they loved it. It taste just like Okra Etouffee but vegan! They were shocked at how good it taste. This dish proves vegan food can be tasty, and you don’t have to give up good comfort food.
If you try this recipe, let me know and #freshcreole.
- 4 tbs of earth balance
- 4 tbs of flour
- 2 cups of vegetable broth
- 1 cup of yellow onion, chopped
- 1 -2 cups of chopped okra
- 4 cloves of garlic, chopped
- 4 green onions, chopped
- 3 celery, chopped
- 1 green bell pepper, chopped
- 2 tbs of parsley, chopped
- 1 ½ tbs of tomato paste
- 1 tbs of vegan Worcestershire Sauce
- 4 green onions, chopped
- ½ tbs of creole seasoning
- 1 tsp of thyme
- 1 bay leaf
- ½ tsp. of salt
- ½ tsp. of pepper
- Vegan sausage, optional
- In a cast iron pot, melt earth balance and add flour on low to medium heat. Make a roux until dark brown, for 10- 20 minutes.
- Add the onions, bell pepper, celery, and garlic and sauté until translucent, about 5 minutes.
- Add the broth, creole seasoning, thyme, tomato paste, Worcestershire Sauce, parsley, and bay leaf.
- Bring to a boil and simmer for 20 minutes.
- Add okra and vegan sausage.
- You can gradually add hot water to loosen the roux.
- Serve and Enjoy!