Vegetarian Etouffee
Ingredients
- 2 tablespoon olive or canola oil
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 1 medium green pepper, chopped
- 28 oz. can diced tomatoes
- 2 tablespoon 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 ounce tempeh, cut into 1/2" cubes
- 4 ounce seitan, cut into 1/2" pieces
- 4 ounce Morningstar Farms Breakfast Links, cut into pieces
- 6 cup cooked rice
Instructions
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.