Vegan Vegetable Étouffée
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Cajun-spiced vegetable stew built on chickpeas, bell peppers, celery, and zucchini in a rich, aromatic sauce. Hearty and warming, it's traditionally served over rice for a satisfying plant-based meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 1 medium onion, (diced)
- 2 medium celery stalks, (diced)
- 1 medium green bell pepper, (diced)
- 1 medium red bell pepper, (diced)
- 4 garlic cloves, (minced)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, (or to taste)
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 (15.5 ounce/439 gram) can chickpeas, (drained and rinsed)
- 2 tablespoons cayenne pepper hot sauce, (or to taste )
- 1 tablespoon vegan Worcestershire sauce
- 2 bay leaves
- 1 medium zucchini, (quartered and sliced)
- Salt, (to taste)
- Cooked rice
- Chopped fresh parsley
- Chopped scallions
- Cayenne pepper hot sauce
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1115mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.