This recipe is a great master recipe that can pull duty as a pasta sauce, stew over cauliflower rice and great as a topping on a chicken breast or fish fillet. Easily made as a plant-based sauce for tofu steaks or veggie burger topping. Toasted flour is easily made by placing one cup of white flour on a small flat baking tray and roasting in the oven for aprox 30 minutes until it starts to turn a light brown color. Cool and store in the fridge for an instant roux.
| 1 tablespoon olive oil |
| 1 cup yellow onions chopped |
| 1/2 cup celery chopped |
| 1/2 cup fresh green or red pepper chopped |
| 2 tablespoons garlic minced |
| 2-3 tablespoons toasted flour |
| 3 cups diced tomatoes fresh or canned |
| 1 tablespoon cajun seasoning |
| 1/2 cup chicken stock or vegetable stock |
| 1 (15-ounce) can artichoke hearts drained |
| 1/4 teaspoon salt and pepper to taste |
| 1 tablespoon Worcestershire sauce (Amys or Lea and Perrins) |
| 1/4 cup fresh parsley minced |
1. In a large skillet, heat and add olive. Saute onions, celery, peppers and garlic. Cook until soft and translucent, about 5 minutes. Add toasted flour and continue stirring to coat vegetables.
2. Add diced tomatoes, cajun seasoning and stock a little at a time. Continue to stir and scrape the bottom of the skillet occasionally to remove any food bits that are stuck to the bottom of the pan.
3. Add the artichoke hearts, salt and pepper to taste and Worcestershire sauce. Just before serving, add the fresh chopped parsley.
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© 2012 DVO
