Vegan etouffee

This Vegan Shrimp Étouffée is inspired by traditional Étouffée, but it makes several substitutions to make it 100% plant-based (and a tad healthier, too!) For example, instead of shrimp, we're using basic tofu, and instead of dairy butter for our roux, we're using vegan butter. Finally, we're swapping brown rice for white rice, which makes the dish even heartier and more fiber-rich. But a few things stay the same--an abundance of Cajun spices and a dreamy, creamy roux.

Buttery, spicy and tinged with a taste of the sea, this Creole-style vegetable étouffée is a vegan trip down the bayou complete with a good kick of Essence.

You must try this delicious, plant-based version of the Cajun classic! Vegan Chickpea Etouffee is full of Southern flavor, easy to make, and cheap too.

This vegan okra etouffee is a delicious plant based version of the classic cajun dish. It is a lick your plate worthy dish that anyone can enjoy!

Fabulously hearty vegan gumbo with loads of flavor from a rich vegan roux and tons of veggies. Savory and delicious comfort food!

Étouffée (pronounced ay-too-fay) is a luxurious stew from Louisiana that's typically made with shellfish. In this delicious, veggie-packed vegan version, bits of golden, chewy tofu spiced with Cajun seasoning make an appetizing stand-in for the seafood.

This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp or crawfish used in a traditional étouffée. The seaweed called dulse brings a smoky, savory note and a mix of Creole and Old Bay seasoning provides the familiar flavors. Ms. Claiborne suggests spooning this over brown rice instead of the traditional white.

Inspired by my mom's and great-grandmother's recipes, this is a vegan take on cajun gumbo. This recipe takes about 45 minutes of prep; then you need to let it simmer for a while. Louisiana vegan gumbo is a delicious and hearty soup great for a nourishing meal on any cold day.

Imagine eating heaping plates of your favorite foods -- etouffee, gumbo or stuffing -- and still feeling good and maintaining a healthy body. That's what cookbook author Jenne Claiborne promises is possible with a plant-based diet.

Classic Creole Étouffée made vegan with tender meaty mushrooms.