4 Servings. 15 minutes prep.  30 minutes cook.
Difficulty scale 1-5.  This is a 2.  Simple!
  • 3+ tbsp. olive oil
  • ¼ cup all-purpose flour
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 1 medium zucchini, sliced into quarters lengthwise and sliced again so you have small triangles
  • 1 red bell pepper, diced
  • 4-5 garlic cloves, minced
  • 1-14 oz. can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 (15oz) can diced tomatoes, with juices
  • 1 TBSP vegan worstershire sauce
  • 2 bay leaves
  • 1 tsp. paprika
  • 1 tsp. dried thyme
  • ½ tsp. cayenne pepper
  • ½ tsp. black pepper
  • salt to taste
For Serving
  • cooked rice
  • fresh (or dried) parsley
  • chopped scallions
  • cayenne pepper hot sauce as wanted
  1. Chop veggies
  2. Place oil into a large pot and pace over medium-low heat. Whisk in flour and bring to a gentle simmer, whisking frequently. Add a bit more of the oil to the point you have a thick slurry.   Allow to cook until the mixture darkens slightly in color and gives off a nutty aroma, about 10-15 minutes.
  3. Add celery, onion, zucchini, bell pepper and garlic to the pot. Raise heat to medium and toss a few times to mix and coat the veggies. Allow to cook just until they soften up a bit, about 5 minutes, watching the pot closely and flipping the mixture frequently.
  4. Add chickpeas, broth, tomatoes, hot sauce, Worchestershire sauce, bay leaves, paprika, thyme, cayenne and black pepper to the pot. Raise heat and bring to a simmer. Lower heat and allow to cook until vegetables are tender, 15 to 20 minutes, stirring occasionally. Remove from heat, discard bay leaves and season with salt to taste.
  5. Divide rice among bowls and top with étouffée. Sprinkle generously with scallions, parsley and additional hot sauce, if desired. Serve.