Of all my recipes, this vegan mushroom étouffée ranks among my top five favorites. It’s rich and savory with a hearty, meaty texture from the mushrooms. I love serving it for special occasions like Thanksgiving or Christmas to surprise non-vegan guests, but it’s simple enough for a weeknight. This version is full of deep flavor and comforting, silky gravy.
I originally included this recipe in my cookbook Sweet Potato Soul. I grew up eating étouffée made with Zatarain’s spice mix, and its savory warmth stuck with me. Étouffée over steamed rice is ultimate comfort food, and when I wrote the cookbook I knew I wanted to veganize that childhood favorite.
What is étouffée?
Étouffée means “smothered” in French. Traditionally, it’s a roux-based Creole or Cajun stew most often made with crawfish or shrimp. For a vegan version, I use a blond roux that gives a subtle nutty flavor and a smooth, silky broth. Some cooks prefer a darker roux for more depth, but a blond roux is forgiving and easy to make—just don’t walk away while toasting the flour.
Making the roux
A roux is essential for étouffée. Heat vegan butter or oil in a skillet and add an equal amount of unbleached flour. Stir constantly until the flour turns golden brown and smells toasty—that’s your blond roux. It thickens the sauce and adds flavor. For a gluten-free option, substitute chickpea or rice flour, or try a tested gluten-free all-purpose blend.
Star ingredients in this étouffée
Along with the roux, several ingredients give this dish its distinctive flavor and texture:
- Mushrooms: The best plant-based substitute for shellfish—meaty and flavorful. I recommend a mix of oyster, king oyster and maitake mushrooms for variety and texture, rather than just baby bellas or portobellos.
- Holy Trinity: The base of many Creole and Cajun dishes—onion, green bell pepper and celery—sautéed right after the roux to build flavor.
- Old Bay and dulse: To recreate a seafood essence in a vegan dish, Old Bay adds a salty, slightly spicy, seafood-like note, while dulse seaweed adds briny depth. Use dulse flakes sparingly to taste.
- Creole seasoning: You can use a homemade blend or a store-bought Creole seasoning to add traditional heat and complexity.
Great pairings
- Smoky collard greens
- Kabocha squash with caramelized onions
- Hearty lentil loaf
Oyster Mushroom Étouffée
Video
Ingredients
- 3 tbsp grapeseed oil, or coconut oil
- 3 tbsp unbleached all-purpose flour
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 small green bell pepper, diced
- 2 stalks celery, diced (about 1 cup)
- 1/2 tsp salt
- 1/2 can diced tomatoes (about 1 cup)
- 2-1/2 cups water
- 1 cube vegetable bouillon
- 1 bay leaf
- 1 tsp dulse seaweed flakes
- 1 tbsp Creole seasoning
- tbsp Old Bay seasoning, plus more to taste
- 1 pound oyster mushrooms, roughly chopped (about 2 cups), or an assortment of mushrooms
- 2 cups brown rice, cooked
- 1 lemon
- 1/2 cup chopped fresh parsley, for serving
Instructions
- Preheat a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the oil. When it’s hot (test by dropping a pinch of flour—if it sizzles, it’s ready), sprinkle in the flour. Stir constantly as the flour toasts and turns golden brown.
- Add the diced onion, minced garlic, bell pepper, celery and salt. Sauté over medium heat until the onion is translucent, about 3 minutes.
- Stir in the diced tomatoes, water or stock, bay leaf, dulse flakes, Creole seasoning and Old Bay. Bring the pot to a gentle simmer.
- Add the mushrooms and simmer for about 20 minutes, until they’re tender and have absorbed the flavors.
- Taste and adjust seasoning. Serve the étouffée over cooked rice with a squeeze of lemon and a sprinkle of chopped parsley.
Notes
- Use a variety of mushrooms for different textures. Slice king oyster mushrooms vertically for long pieces or shred them for a flaky, seafood-like texture.
Nutrition
Carbohydrates: 44 g |
Protein: 8 g |
Fat: 12 g