1 Tbsp. olive oil
3 cups chopped onion
3 cloves fresh garlic, chopped
2 green bell peppers, chopped
3 stalks celery, chopped
1 cup vegetable broth
4 cups water
1 cup roux (1/2 cup flour, 1/2 cup sunflower oil)*
Sea salt, black pepper, and red pepper, to taste
Cajun seasoning, to taste
1 lb. chopped mock duck or vegan chicken
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
- Heat the olive oil in large saucepan and add the onion, garlic, bell pepper, and celery. Cook until softened.
- Add the vegetable broth and water. Bring to a boil and cook for 5 minutes.
- Add the roux and lower the heat. Add the sea salt, black pepper, red pepper, and Cajun seasoning and cook for 30 minutes.
- Add the mock duck (or vegan chicken) and stir in the parsley and green onion tops. Cook for 10 minutes and serve over the rice.
Makes 4 to 6 servings
*Note: For the roux, combine the flour and sunflower oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until the mixture is chocolate brown, being careful not to burn.