Vegan Mushroom Étouffée Recipe (2025)

Not missing out at all. Gaining a lot in terms of health benefits. Look at the studies of plant-based diets.

This was delicious and incredibly simple to make. My carnivorous husband absolutely loved it as well. The only change I made was soaking some kombu in hot veggie stock as a substitute for dulse since I didn't have any. Worked just fine.

This was very good. I added a can of chickpeas to make it a bit more filling.

I used just 2 cups of chicken broth and added a Tbsp of cornstarch at the end, and still found it a bit thin. Full flavored, but slightly soupy. You may want to go even lighter on the liquids if you like a nice thick gravy-like étouffée, as I do.

This recipe is amazingly delicious - it just needs a tweak on the cooking time. Simmer the sauce for 30 minutes before adding the mushrooms- then simmer 20 minutes more. It’s perfect! Rich, flavorful, thickened without adding any extra anything.

Delicious and wholesome. I would suggest making a roux in step 1 rather than just tossing oil and flour together (Over med-low heat, gradually combine equal parts oil and flour. Stir as the flour toasts and darkens. Should take 10-20 min depending on how dark you want it-- my mother says it's ready when it looks like a melted Hershey bar).Added some enoki mushrooms at the end, yum!

Great recipe - very flexible, and I would do it again! Notes: I subbed green bell peppers for red bell (I don’t love the flavor of green bell peppers). I also left out the celery, which I didn’t miss. I subbed parsley with cilantro for the garnish, and forgot to buy Old Bay Seasoning (but I had the Creole Seasoning, which was great!)

Yup, definitely read this as "oysters" comma "mushrooms". After living in Nola for two years, I think it's kosher to throw in oysters any way. Sorry vegetarians - you're missing out.

I was surprised by how tasty this was. I used a mixture of cremini and shiitake mushrooms and left out the seaweed flakes. I also used a little less liquid than called for, to make for a thicker 'gravy' texture. I would start with 1 1/2 cups, you can always add more if it looks too thick for your taste. The mushrooms ended up, weirdly, with a similar texture to shrimp or crawfish - kind of chewy and meaty, in a delicious way. It's savory, hearty, easy, great.

This has been a go-to recipe for us for the past four years. My partner recently went on a low-salt diet, so I have been grinding/mixing my own salt-free Old Bay and Creole seasoning. I also added lime juice instead of lemon as my partner thinks it helps with the lack of added salt. I’ve used good quality fresh tomatoes in the past, but like it better with fire-roasted (low-sodium) canned tomatoes. As mentioned by others, use the full pound of mushrooms which is much more than 2 cups!

Love this recipe. I’ve made it a few times now. I’ve found oyster mushrooms hard to come by or quite expensive, white button mushrooms worked just fine to add to them or substitute. I used dried dulse flakes the first time and fresh dulse after that. I like fresh dulse to be better, threw some pieces in at the same time as the bay leaf and it broke up after about 15 min and added some nice umami flavor. I bet kombu (kelp) would work too.

SO GOOD!! I will definitely keep this in my winter meal routarion. It’s so easy to make and is so warming during the NY winter. The one thing I may adjust is not adding any additional salt until after it simmers for 20. It was just the tiniest bit too salty for my taste. My partner didn’t think it was, but the man would pour salt on his cereal if he could. Other than that, this is a knock out!

This is one my of my favorite vegan/vegetarian dinners! Sometimes I sub butter instead of oil for the roux and instead of a cup of canned diced tomatoes, get a 28 oz. can of San Marzano’s whole and cut them up in the can and sub that instead for better tomato flavor. Doesn’t change the consistency either but makes it more creole

I suggest you make this recipe as is, at least the first time. That's pretty much what I did and it was delicious. Heeding some of the advice in comments, I simmered the stew for about 20 minutes before adding the mushrooms, then for another 20 minutes. It thickened up nicely.I did not add any salt. I used a good quality box of vegetable broth and that was enough salt. Next time I will add more mushrooms. (I really like mushrooms.) That's all I would change.

if you, like me, vastly underestimated the amount of mushrooms you had, you can add dried lentils (I added half a cup) to make it more substantial.

Awesome dish. No lemon needed

Made this again recently after learning the hard way that my husband doesn’t like oyster mushrooms, so I blackened some canned jackfruit (after squeezing out the brine) and it’s still a hit! I also always blackened the mushrooms before putting them in the etoufee as well, delicious

I didn't have the seafood dulse, but made it anyway, so missing that "smoky" flavor they mentioned. but I still liked it anyway and made my old bay from scratch(the ingredients of the product are onlime and easy to simulate). it's perfect cause it's easy meal with low time-consuming preparation... and I was looking for some good winter meals as I try to reduce my meat intake but still have good amounts of protein.

The dish turned out very salty for me because of the variance of sodium in creole/cajun seasonings.

How far in advance can you prepare this?

This was delicious. To be mindful of possible saltiness, I omitted dulse flakes and went light on using salt. Made creole mix as suggested.

We found the finished product to be a bit more soupy than the thick texture we associate with an etouffee, even after simmering longer, but by leftovers the next morning it was a great consistency! So we also suggest starting with a less water than the recipe says and adjusting up if needed. Loved the flavors. Tearing the mushrooms by hand, instead of chopping with a knife, gives the long strands and craggly edges of a crab or other crustacean meat, if you are seeking a closer imitation.

I made this for a dinner party to accommodate a vegan guest. Everyone—including the carnivores—loved it! I made the sauce ahead and added the mushrooms a bit before I was ready to serve. The sauce had thickened considerably in the meantime! I added water. I also replaced 1 cup of the broth with vermouth. Scrumptious!

Made this tonight, first time, and it is an immediate "keeper". I can't overstate how satisfying this dish is. I lacked diced tomatoes. Oyster mushrooms are also unavailable where I live. Instead I used a can of fire roasted diced tomatoes, which added flavor, and I replaced the shrooms with about 4 oz of soy curls. Perfect! Next batch I'll keep the hacks mentioned, adding okra as well. Love this dish! As one who lived in Louisiana almost 20 years this étouffée tastes as good as I remember it!

I routinely make a dark roux for gumbo or etouffee with Bob's all purpose or Pamela's (like Bob's better), but brown it more slowly, and carefully, than the 90 second flash roux with wheat flour. Use a bit higher ratio than the 1:1 with wheat to make the paste. Add the vegetables to the hot roux just as usual.

This recipe is fantastic, I’ve already made it twice this week! Yes, there’s probably a lot of salt so next time I might adjust the amount of seasoning but also live a little every now and then. Tony’s old bay? ::chef’s kiss:: Things I edited: baby bella mushroom cut into chunks were nice and “meaty”, veggie better than boullion, olive oil instead of coconut (either worked great and couldn’t taste much difference), made shrimp to add on top with a sprinkling of green onion. Delightful!

So good. Also added some okra coins at the celery step and it was a nice complement.

This has been a go-to recipe for us for the past four years. My partner recently went on a low-salt diet, so I have been grinding/mixing my own salt-free Old Bay and Creole seasoning. I also added lime juice instead of lemon as my partner thinks it helps with the lack of added salt. I’ve used good quality fresh tomatoes in the past, but like it better with fire-roasted (low-sodium) canned tomatoes. As mentioned by others, use the full pound of mushrooms which is much more than 2 cups!

Really delicious! I couldn’t get Old Bay where I am, so I used Cajun seasoning—ordered Old Bay for next time. Didn’t have enough oyster mushrooms, so used about 1/3 shiitakes. Butter instead of oil and a little extra flour. Added a whole can of San Marzano tomatoes and a little less water than called for (just over two cups).Used white rice because I was worried my husband wouldn’t be keen on brown, but pearled spelt/farro might be great: extra substance/protein.Will def make again!

Delicious, but used a different mix of seasonings to sub the ones in the recipe. I used what I had.