Etouffee

Serves 4

www.ZsusVeganPantry.com

½ recipe Sea Seitan (about 4 cutlets), chopped into bite-sized pieces

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon fresh ground black pepper

3 tablespoons neutral oil

3 tablespoons unbleached all-purpose flour

1 cup chopped onion

½ cup chopped celery

½ cup chopped red bell pepper

1 link vegan sausage, sliced

2 tablespoons chopped garlic

½ teaspoon rubbed sage

2 tablespoons tomato paste

2 cups vegetable broth

1 tablespoon vegan Worcestershire sauce

½ teaspoon hot sauce, or to taste

Sea salt, to taste

Scallions, sliced on diagonal, garnish

Minced parsley, garnish

1. Toss the seitan with the paprika, thyme, fresh pepper, and basil in a large bowl. Set aside.

2. Heat the oil in a large skillet over medium heat. Stir in the flour and cook over medium while constantly whisking until the roux reaches the chocolate roux stage and has the color of chocolate milk, about 20 minutes.

3. Stir in the onions, celery and pepper and continue to cook for another 5 minutes.

4. Stir in the garlic, sage and reserved seitan and cook until the garlic is fragrant, about 1 minute. Stir in the tomato paste and cook until the paste darkens.

5. Stir in the broth, Worcestershire sauce and hot sauce. Mix well. Add salt to taste. Cover and cook for another 10 minutes to marry the flavors.

6. Serve with rice, garnished with scallions and parsley. Serve with hot sauce on the side.