VEGAN--Vegetarian Etouffee

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* Exported from MasterCook *

 

Vegetarian Etouffee

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive or canola oil

1 cup onion -- chopped

1/2 cup celery -- chopped

1 medium green pepper -- chopped

1 28 oz. can diced tomatoes

2 tablespoons tomato paste

1 teaspoon file powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh parsley -- chopped

1 teaspoon hot pepper sauce

1 teaspoon Cajun seasoning (to 2 tsp.)

4 ounces tempeh -- cut into 1/2 " cubes

4 ounces seitan -- cut into 1/2 " pieces

4 ounces Morningstar Farms Breakfast Links -- cut into pieces

6 cups cooked rice

 

In a Dutch oven, heat 1 tbsp. oil over medium heat. Add onion, celery,

garlic, and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato

paste, file powder, salt, pepper, parsley, hot pepper sauce, and Cajun

seasoning. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add

a little water.

Meanwhile, poach the tempeh in a small amount of water for 10 minutes or

steam in a metal steamer. Drain and cut into 1/2 " pieces. Heat remaining 1

tbsp. of oil in a skillet over medium-high heat. Add tempeh, seitan, and

breakfast links. Cook, stirring, until lightly browned. Stir all into sauce

and cook during last 5 minutes.

Serve over rice.

 

 

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