Vegan Etouffee-ish Dinner

I was in the mood for some kind of etoufee dish reminiscent of the shrimp dish I used to make.  I tried reconstituting Hijiki and Wakimi but neither of them worked.  Perhaps I needed boiling water, perhaps the flavor is just awful.  I never used it before.  If anyone has any suggestions of what I can put in a dish to remind me of the sea I'd appreciate it.  Someone must know the secret ingredients to Vegan Crab Cakes.

Anyway, half way through the cooking I thought of sharing so I didn't take pics of the onions going in, (1 medium cut in half moons), and 3 or 4 cloves of garlic, (I really don't remember ... just until I looked right), 1 1/2 stalks of celery cut in batons, and almost a whole green, (incredibly sweet I started to eat it raw), cut into sticks pepper.  I tossed in a few tablespoons of my cajun mix ... ok, not really mine.  I should have looked at this recipe before I began cooking but didn't.  I didn't add the tomatoes, didn't think of using filé, didn't make a roux but used a buerre manie instead.  I deglazed with Chardonney and let it reduce a bit much then added a bunch of veggie stock I always keep on hand.

I started my soaking of the soy curls and before I added them gave them a really good hard squeeze.  Of course I couldn't find my Tofu Press!!! [arggggh]

It turned out to be a tasty dish of sauteed veggies with soy curls as the protein.  Here are the pics.
Onions, garlic, peppers, celery and soy curls.
Bubbling broth.
Flour mixed with Earth Balance.
Thickened sauce.OK, so this is all looking sorta good and tasty and I look up and see the one thing my daughter asked for namely Bok Choy.
Chiffonade of Bok Choy.  Doesn't taste really good raw so I added a little more broth, mixed it in and covered it so it would steam.  That diluted it a bit so I added more Cajun Seasoning.  Perfect.
Should say Nola, not Nolo.  Regardless, it's a great go to blend.
For Baby Bear
For Mama Bear
and of course, some for Papa Bear.