Vegetarian Etouffee

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Vegetarian Etouffee

Ingredients

  • 2 tablespoons olive or canola oil
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 medium green pepper, chopped
  • 28 oz.s 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

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.

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