Laura's Vegan Table


  • 1 cup white rice (I use organic long grain)
  • 2-4 vegan sausages (I used Field Roast)
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 4 cloves garlic, minced
  • 2 cups veggie broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Old Bay Seasoning
  • 1 tablespoon hot sauce optional
  • salt to taste
  • 1 scallion, green parts chopped

For Mardi Gras this year, I wanted to make a dish that was popular for this occasion. Étouffée is a spicy Cajun stew that is traditionally made with vegetables and seafood. I went not quite as spicy with this dish; but you can certainly go for more heat if you prefer. I used vegan sausages in place of the seafood, and the sauce added such a nice flavor. It was pretty simple to make and great served with rice. Actually, I kind of want to put this sauce on everything! Enjoy!


Cook rice according to package instructions. While rice is cooking, add the butter and flour together in a pan and heat to make a roux. Stir them together until they form a paste. Next add the veggie broth to the pan and stir with a whisk to combine everything very well. Then add the tomato paste and Old Bay Seasoning and stir together. You may or may not want to add salt – depending on the broth you are using, and how much seasoning you prefer. Turn off the heat when everything is blended together and set aside. Next, cook the sausages. If they are not frozen, you can slice them up and brown them in your pan. If you are using Beyond Sausages and they are frozen, cook them as is first; then once they are done and cooled down, you can slice them and add them to your dish. When everything is done cooking, add the sausages to the rice, and top with, or mix in the sauce.