Vegan Shrimp Etoufee 2 Cups Miso Broth 4 Tablespoons Butter 1/4 Cup Flour (Namaste) 1/2 Medium Onion  1 Bell Pepper 2 Celery Stalks (+ Leaves) 14 Can Diced Tomatoes 2 Garlic Cloves  2 Teaspoon Thyme  1 Bay Leaf 1/2 TablespoonWorcestershire 1 Tablespoon Smoked Paprika  3 Teaspoon Creole Seasoning 2 Teaspoons Celery Salt 1 Teaspoon Pepper Fresh Parsley Large saucepan, combine butter and flour. Stir until smooth. Cook for a few minutes. Add the onion, celery, bell peppers. Stir continuously. Add thyme, bay leaf, celery salt. Stir and cook 2-3 minutes. Add tomatoes, Worcestershire sauce, Miso broth, smoked paprika, garlic, kelp, salt and creole seasoning. Cook for 10 minutes Add fresh parsley after removing from heat. Sauté Vegan Shrimp. Cook some rice. Compose the bowl.