Vegan Chickpea Etouffee
You must try this delicious, plant-based version of the Cajun classic! Vegan Chickpea Etouffee is full of Southern flavor, easy to make, and cheap too.
Servings: 4
Calories: 501.01kcal
Ingredients
- 1 cup rice
- 1 yellow onion diced
- 1 bell pepper diced
- 3 stalk celery diced
- 3 garlic cloves minced
- ¼ cup olive oil
- 2 ½ tablespoon flour
- ½ cup vegetable broth low sodium
- 14 oz chickpeas canned undrained
- 1 teaspoon cajun seasoning see here
- 1 tablespoon tomato paste
- ½ tablespoon vegan worcestershire sauce see here
- ¼ teaspoon salt or to taste
- ¼ teaspoon cayenne optional
- 2 green onion for garnish (optional)
- dash Cajun Hot Sauce see here, optional
Instructions
- Prepare rice according to package.
- Heat oil in a large saucepan over medium heat.
- Add the bell pepper, onion, and celery. Sauté stirring frequently until vegetables are soft (about 15 minutes).
- Add the minced garlic and Cajun seasoning. Stir for a minute or two.
- Add the canned chickpeas with the water.
- Add the flour one tablespoon at a time, stirring constantly.
- Stir in the tomato paste until well combined.
- Last, add the Worcestershire and vegetable broth.
- Simmer for 10 minutes or until thickened.
- Serve over rice and garnish with green onions and Cajun Hot Sauce.
- Happy Eating!
Notes
Store leftover Vegan Chickpea Etouffee in the refrigerator, separately from the rice for up to 4 days.
Nutrition
Calories: 501.01kcal | Carbohydrates: 74.79g | Protein: 13.76g | Fat: 16.68g | Saturated Fat: 2.27g | Sodium: 213.58mg | Potassium: 583.83mg | Fiber: 10.18g | Sugar: 8.36g | Vitamin A: 1400.23IU | Vitamin C: 43.82mg | Calcium: 83.97mg | Iron: 4mg