Creole Sauce
Serve Creole sauce over rice, with or without vegan mock-meats.
Adapted from Paul Prudhomme’s Louisiana Kitchen.
Seasoning Mix:
2 whole bay leaves
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sweet basil leaves
4 tablespoons non-hydrogenated margarine, or extra virgin olive oil
1 cup peeled and chopped tomatoes
3/4 cup chopped onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1 1/2 teaspoons minced garlic
2 cups vegetable stock, or vegetarian chicken-flavored stock
1 cup canned tomato sauce
1 teaspoon sugar
1/2 teaspoon Tabasco sauce
Hot cooked rice, for serving
Optional: meat or seafood alternative (see below)
Thoroughly combine the seasoning mix ingredients in a small
bowl and set aside.
Melt margarine in a large skillet over medium heat, or heat olive oil if
preferred. Stir in the tomatoes, onions, celery and bell peppers; then add the
garlic and seasoning mix, stirring thoroughly. Sauté until onions are
transparent, about 5 minutes, stirring occasionally. Stir in the stock, tomato
sauce, sugar and Tabasco; bring to a boil. Reduce heat to maintain a simmer and
cook until vegetables are tender and flavors are married, about 20 minutes,
stirring occasionally. Remove bay leaves before serving over hot cooked rice.
OPTIONAL: Add meat alternatives, such as steamed tempeh, baked tofu, chicken-flavored
seitan, portobellos, or mock seafood before last 20 minutes of cooking.