Kathryn Lovett's Blog-My Vegan Journey

Etouffee with Collards, Black Eyed Peas and Vegan Andouille

Etouffee with Collards, Black Eyed Peas and Vegan Andouille

3/4 cup Earth Balance, plus 2 tbsps for finishing

3/4 cup finely chopped onion

1/2 cup finely chopped celery

1 tbsp minced garlic

3 tbsps unbleached flour

1 can of Rotel or chopped tomatoes with chilies

1/4 tsp salt

1/2 tsp freshly ground black pepper

1 bunch of collards, finely shredded

1 can black eyed peas

1 cup vegan andouille, thinly sliced

1 tbsp paprika

1 tsp dried thyme leaves

2 bay leaves

2 cups vegetable stock or I use Better Than Bouillion Vegan Chicken Flavor

3/4 cup scallions, chopped

1/8 tsp cayenne

1 tbsp vegan worcestershire sauce

1 tbsp fresh parsely, chopped

2 cups cooked rice

Melt Earth Balance in a large saucepan.  Saute onion and celery until tender.  Add garlic and cook a couple of minutes or until fragrant.  Add flour and stir constantly.  Cook for a few minutes or until the roux turns a golden color.  Stir in tomatoes, salt and pepper, paprika, thyme and bay leaves.  Gradually add stock while stirring. 

Add collards, black-eyed peas and vegan andouille.  Cook 15-20 minutes, stirring constantly.  Once sauce has thickened, add scallions, cayenne and vegan Worcestershire sauce.  Cook for 5 minutes.  Add the remaining 2 tablespoons of Earth Balance, fold in parsley and remove bay leaves.  Serve over hot rice.

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