Today we're taking things down south for some comfort and heartiness. Root vegetables signify a time period where our bodies yearn to ground down and essentially stock up for the winter. Ayurveda calls this time of year Vata season. Try to include more root vegetables into your diet during Autumn and embrace the qualities of Fall by practicing grounding activities such as meditating and physically grounding (walking barefoot outside). Do this consistently throughout the season and you won't be as affected by S.A.D also known as Season Affective Disorder. A good start is making this Cajun Lentil Étouffé -- it's delicious and perfect for Fall.
Cajun Lentil Étouffé [Vegan]
Ingredients You Need for Cajun Lentil Étouffé [Vegan]
- 2 tablespoons grape seed oil
- 1/2 yellow onion chopped small
- 1/2 red bell pepper
- 2 stalks green celery
- 4 cremini mushrooms
- 3 tablespoons gluten-free flour
- 1 cup black and red lentils soaked, rinsed and drained
- 2 teaspoons Cajun spice
- 1 teaspoon onion powder
- 1 teaspoon paprika powder
- 1 teaspoon chili powder (paprika, garlic, cayenne pepper, sea salt, herbs)
- 1/8 teaspoon smoked cayenne pepper (optional)
- 3/4 teaspoon pink Himalayan salt
- 2 cups water
- 1 cup low-sodium vegetable broth
- 2 tablespoons gluten-free tamari
- 1 stalk green onions chopped roughly for garnish
How to Prepare Cajun Lentil Étouffé [Vegan]
- Add your oil to a large pan on a low-medium flame. Once the oil is warm, add your onions and sauté for 3 minutes or until translucent
- Add your bell peppers, mushrooms and celery to the pan and sauté for another 2 minutes then add your gluten-free flour. Toast until golden (2-4 minutes)
- Make sure your lentils are rinsed well and drain off any excess liquid through a strainer. This ensures that all enzyme inhibitors are removed so that they will be easily digested. Add them to the pot.
- Add your dry seasonings—Cajun spice, onion powder, paprika, chili powder, cayenne pepper and salt. Sauté for another 5 minutes until the seasonings soak into the lentils
- Add your liquids—water, vegetable broth and tamari. Stir, cover and simmer on low for 20-30 minutes or until the lentils cook all the way through
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