Vegetarian étouffée

[Guest guest]

INGREDIENTS

 

1/2 cup Earth Balance butter spread

1/4 cup all purpose flour

2 cups chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

3/4 cup finely chopped celery

2 small chopped zucchini, dusted with the old bay seasoning

1 heaping tablespoon minced garlic

2 tablespoons chopped fresh thyme

1 tablespoon tomato paste

2 cups vegetarian chicken stock

2 bay leaves

1 Quorn Naked Chik'n Cutlet, 1/3 cup chopped seitan, 1 chopped Morningstar Farms

Chick Patty

Sea Salt, cayenne pepper, freshly ground black pepper, paprika, old bay

seasoning

Prepared brown basmati rice for serving (this rice takes 50 minutes to cook so

start this first!)

 

Melt the Earth Balance in a large heavy bottomed pot over medium heat. Add the

flour and cook, reduce heat to medium-low and cook, whisking nearly constantly

until the roux is deep brown. This should take 25 minutes or so.

 

Add the tomato paste and vegetables except zucchini and saute until the onion is

translucent, 8 minutes. Add the garlic and saute 45 seconds. Add the thyme, bay

leaves and stock. Bring to a simmer over medium heat and cook for 20 minutes.

Season with paprika, salt, cayenne, black pepper to taste (heavier on the black

pepper, lighter on the salt).

 

Add the Quorn, seitan, chick pattie, and zucchini stir gently to combine. Simmer

over medium heat until zucchini is tender. Serve with rice.

 

This should serve 4 but it was so good we ate it all between the two of us