Cajun Vegan Etouffee and “Chicken” over Cauliflower Rice Bowl

Allergens

Tree nuts (cashews)

Ingredients

• 1 cup raw cashews, soaked
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon liquid smoke
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cups chopped collard greens or kale
• 2 cups cooked cauliflower rice
• 4 servings "chicken" seitan or other vegan protein

Instructions

1. In a high speed blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, smoked paprika, onion powder, garlic powder, liquid smoke, cayenne pepper (optional), and black pepper. Blend until smooth and creamy. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced yellow onion, green bell pepper, and red bell pepper, cooking for 5 7 minutes or until softened.
3. Stir in chopped collard greens or kale, cooking for an additional 2 3 minutes.
4. Pour the cashew cream mixture into the skillet with the vegetables, stirring to combine. Cook over medium heat for 8 10 minutes, allowing flavors to meld and thicken slightly.
5. Meanwhile, prepare cauliflower rice according to package instructions or by pulsing raw caulifricious in a food processor.
6. Assemble your Cajun Vegan Etouffee and "Chicken" over Cauliflower Rice Bowl by dividing the cooked rice among 4 bowls. Top with equal portions of the etouffee mixture and seitan or other vegan protein.

Chef’s Insight

The key to this dish is balancing flavors, so feel free to adjust spices and seasonings as desired.

Notes

This recipe can easily be made gluten-free by using a gluten-free seitan or alternative protein source.