Thursday, March 4, 2021
  • Contact Us
  • Privacy Policy
Vegos
  • Home
  • About
  • News
  • Health
  • Food
  • Recipes
No Result
View All Result
Vegos
  • Home
  • About
  • News
  • Health
  • Food
  • Recipes
No Result
View All Result
Vegos
No Result
View All Result
Home News

A Bayou Classic Made Vegan

February 20, 2021
in News
5 min read
0 0
A Bayou Classic Made Vegan

This Louisiana étouffée recipe gets back to its roots using a hearty vegetable base and traditional spices.

In the heart of the bayou, Louisiana’s heritage is a vibrant blend of cultures and traditions from all over the world. 

Most prevalent is the heavy French and West African influence which can be felt in almost every aspect of the region and adds to its timeless allure. The descendants of the Caribbean slaves and European colonizers who settled in the area would come to be known as Creoles, a community unique to the state with their own language, religions, and of course, food.

Notable dishes like gumbo and crawfish are a mainstay on restaurants menus, but to get a real helping of Louisiana culinary history, locals will encourage you to try the étouffée.

This rich, savory stew is named after the French word meaning “to smother,” and begins with a signature staple of bayou cooking, called a roux—a mixture of flour and fat cooked together and used as a base to thicken sauces. It’s then seasoned with Creole spices and loaded with vegetables and puréed tomatoes, which is then all poured over a bed of fluffy white rice.

While the dish has changed over time and in different kitchens, at inception it was a concoction made from staples of slave cuisine—for the most part, aside from farm scraps, it relied heavily on greens, beans, starches, and vegetables like okra which was brought to the Americas by African enslaved peoples. Eventually, the addition of regional seafood like crawfish and shrimp were added to bring the recipe from the plantations to the plates of people all over the state. 

This étouffée recipe gets back to the roots of the roux using a hearty vegetable base—generally a seafood stock—and traditional spices with the addition of savory smothered mushrooms to offer an enticing plant-based taste of history and flavor in every bite. 

Louisiana Étouffée | Lauren Paige for LIVEKINDLY

Louisiana Étouffée


30 mins to prep


1H 10 mins to cook


Vegan

Ingredients

Louisiana Étouffée:

  • 3 cups white or brown rice
  • 4 tablespoons salted vegan butter
  • 4 tablespoons all-purpose flour
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 cups vegetable stock
  • 1 14-ounce can diced tomatoes
  • 1 tablespoon Creole or Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon dried basil
  • 1 dried bay leaf
  • 2 teaspoons fresh lemon juice
  • Sea salt, to taste
  • 2 tablespoons olive oil
  • 8 ounces cremini, oyster, or baby portobello mushrooms, sliced

Garnish:

  • 2 fresh green onions, sliced

Preparation

  1. 1

    In a large pot, combine the rice and 6 cups of water. Bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is soft and all the water is absorbed. Set aside.

  2. 2

    In a large saucepan, add the butter and melt over medium heat. Cook until butter begins to brown and slowly begin to sprinkle in the flour, stirring to mix until smooth. Reduce the heat to simmer and stir frequently until the roux begins to thicken and turn dark brown, about 10 minutes.

  3. 3

    Add the onion, celery, and green bell pepper to the roux and sauté over medium heat until tender, about 8-10 minutes. Stir frequently. Add in the garlic and thyme and saute for 1-2 more minutes. Pour in vegetable stock, diced tomatoes and 1/2 cup of water, stirring well.

  4. 4

    Season mixture with Creole seasoning, smoked paprika, cayenne pepper, black pepper, white pepper, dried basil, bay leaf, lemon juice, and salt. Reduce heat to low, and simmer for 20 minutes, stirring occasionally.

  5. 5

    In a separate pan, add the olive oil and heat over medium-high heat. Add in the mushrooms and sauté until tender, about 5 minutes.

  6. 6

    Add cooked mushrooms to the vegetable mix and stir until coated. Remove bay leaf and season with additional salt or spices, to taste.

  7. 7

    Serve over rice and garnish with chopped green onion.

About the author

Lauren Paige is a cookbook author, recipe developer, food writer, and digital storyteller specializing in written, visual and edible content. Combining food and travel photography with simple yet stunning original recipes, she describes her work as, “one cup Julia Child plus a dash of Beyoncé.”

Credit: Source link

ShareTweetSendShareShare
Previous Post

Abe’s Just Launched a Vegan Muffin Shop

Next Post

Vegan Chocolate Babka | VegNews

Related Posts

Vegan Cactus Leather Is Coming To H&M
News

Vegan Cactus Leather Is Coming To H&M

March 4, 2021
Peet’s Coffee Vegan Menu Expands With Sausage, Egg, and Cheese Breakfast Sandwich
News

Peet’s Coffee Vegan Menu Expands With Sausage, Egg, and Cheese Breakfast Sandwich

March 3, 2021
10 Zero Waste Kitchen and Pantry Essentials
News

10 Zero Waste Kitchen and Pantry Essentials

March 3, 2021
Yogurtland Now Has Oat Milk Soft Serve That Tastes Like Cookies
News

Yogurtland Now Has Oat Milk Soft Serve That Tastes Like Cookies

March 3, 2021
Load More
Next Post
Vegan Chocolate Babka | VegNews

Vegan Chocolate Babka | VegNews

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Trending
  • Comments
  • Latest
New Crispy Vegan Chicken Patties Launch at Costco

New Crispy Vegan Chicken Patties Launch at Costco

May 15, 2020
Update on Mankai Duckweed as a Source of B12 – Vegan Health

Update on Mankai Duckweed as a Source of B12 – Vegan Health

November 8, 2020
Colorado Now Has a Statewide Meat-Free Holiday, Thanks to Governor Jared Polis

Colorado Now Has a Statewide Meat-Free Holiday, Thanks to Governor Jared Polis

February 24, 2021
Stephen Fry Cooks Up a Vegan Storm to Beat Climate Change

Stephen Fry Cooks Up a Vegan Storm to Beat Climate Change

May 14, 2020
Vegan Cactus Leather Is Coming To H&M

Vegan Cactus Leather Is Coming To H&M

The Health Risks Of Dairy

The Health Risks Of Dairy

Thinking of Quitting Your Vegan Diet? Doctors Address 5 Common Health Questions

Thinking of Quitting Your Vegan Diet? Doctors Address 5 Common Health Questions

Plant-Based Health Expert Reviews The Impossible Burger

Plant-Based Health Expert Reviews The Impossible Burger

Vegan Cactus Leather Is Coming To H&M

Vegan Cactus Leather Is Coming To H&M

March 4, 2021
Peet’s Coffee Vegan Menu Expands With Sausage, Egg, and Cheese Breakfast Sandwich

Peet’s Coffee Vegan Menu Expands With Sausage, Egg, and Cheese Breakfast Sandwich

March 3, 2021
10 Zero Waste Kitchen and Pantry Essentials

10 Zero Waste Kitchen and Pantry Essentials

March 3, 2021
Yogurtland Now Has Oat Milk Soft Serve That Tastes Like Cookies

Yogurtland Now Has Oat Milk Soft Serve That Tastes Like Cookies

March 3, 2021
Vegos

This is an online news portal that aims to share latest trendy News, Health, Food, Recipes and stuff like that. Feel free to get in touch with us!

Latest Updates

  • Vegan Cactus Leather Is Coming To H&M March 4, 2021
  • Peet’s Coffee Vegan Menu Expands With Sausage, Egg, and Cheese Breakfast Sandwich March 3, 2021
  • 10 Zero Waste Kitchen and Pantry Essentials March 3, 2021

Subscribe Now

© 2020 vegos.co.uk - All rights reserved!

No Result
View All Result
  • Home
  • About
  • News
  • Health
  • Food
  • Recipes

© 2020 vegos.co.uk - All rights reserved!

Login to your account below

Forgotten Password?

Fill the forms bellow to register

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In