Name: Vegetable étouffé
Prep time: 10 min
Cook time: 30 min
Yield: 4, 4 serves
Cuisine: Creole
Ingredients: 2 bay leaves; 1 1/2 teaspoon sea salt; 1/2 cup all-purpose flour; 1/2 teaspoon cayenne pepper; 2 cups chopped celery; 5 tablespoons vegan (or regular butter); 4 cups chopped onions (4 medium to large onions); 2 cups chopped green peppers (capsicum); 1/2 head of garlic (finely chopped or minced); 1 400 ml can diced tomatoes; 1 1/2 tablespoons Essence (recipe in the post); 4 cups boiling water (1L); 20 grams dried wakame (about 5 pieces); 1 teaspoon shiro (young rice miso paste); 1/4 cup chopped parsley leaves; Cooked quinoa or rice to serve; Thinly sliced green chilli to serve

Vegetable étouffé

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Buttery, spicy and tinged with a taste of the sea, this Creole-style vegetable étouffée is a vegan trip down the bayou complete with a good kick of Essence.

By: Mygoodnesskitchen (via Mygoodnesskitchen)

Original Publish: May 28, 2016

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 30 mins

Yields: 4, 4 serves

Nutrition Facts

308 kcalCalories

5 gProtein

37 gCarbs

14 gFat

Instructions

Combine 4 cups of boiling water with miso paste and wakame. Leave for 30 minutes.
Heat a cast iron or heavy bottomed pot and melt butter over medium heat.
Add the flour and stir to make a roux.
Stir continuously until the roux is the colour of peanut butter or caramel, about 7 minutes.
Add the onions, green peppers, celery and garlic to the roux,.
Cook, stirring often, for 10 minutes.
Strain the wakame broth keeping the wakame aside.
Add tomatoes to the pot.
Add the bay leaves, salt, cayenne, and 1 1/2 tablespoons of Essence.
Cook for 2 to 3 minutes and then stir in the wakame broth.
Bring the mixture to a boil and reduce to a simmer.
Chop the wakame and add to the pot.