Gumbo(ish) traditional recipe vegan
this is an “ish”-dish because we’ve never had traditional gumbo before so we winged this one after searching around online for traditional gumbo recipes. not too sure how authentic our gumbo is, but it was really fun taking bits and pieces from recipes & adding in our twists to make one fantastically tasty dish!
we had half a bag o’
soy curls leftover in the freezer and 2 portobellos that wanted to be eaten –
so gumbo it was! i don’t think traditional gumbo has mushies in it, but they
add a nice meaty texture and a darn good flavor to the gumbo. we used a whole
habanero pepper, so if you’re looking for something with less fire go easy on
the habanero or sub in a jalapeno or two. we absolutely looooooved this gumbo -
i think the yumminess comes from the glorious roux. the gumbo wasn’t difficult
to make, it just took some time, but we had plenty of that sunday afternoon and
made it happen.
Gumbo traditional recipe
vegan
ingredients:
½ bag o’ soy curls,
crushed (or 1 cup of tvp) - you can always omit to make it soy-free!
2 portobello mushies,
diced small
3 large tomatoes,
chopped
1 medium white onion,
finely diced
1 green pepper, finely
diced
2 stalks ‘o celery,
finely diced
2-3 cups okra (we used
frozen)
3 cups water
1 veggie bouillon cube
(or 3 cups of veggie broth instead of the water)
handful of parsley,
roughly chopped
handful of cilantro,
roughly chopped
juice from ½ a lime
3 cloves of galic,
crushed & minced
1 habanero pepper, very
finely minced (we kept the seeds ribs in for extra heat)
2 tbsp chickpea flour
1 tbsp brown rice flour
¼ cup safflower oil (or
any other high-heat oil)
2 tbsp g-f & vegan
worcestershire sauce
2 bay leaves
1 tbsp chili powder
1 tsp smoked paprika
1 tsp paprika
1 tsp oregano
1 tsp black pepper (or
20ish turns of your fresh pepper mill)
½ tsp sea salt
¼ tsp coriander
¼ tsp onion powder
¼ tsp garlic powder
what
you’ll need:
- olive oil cooking
spray
- small saucepan
- whisk
- baking sheet
- large pot + lid
- small pot + lid
- strainer
- large mixing bowl
- small mixing bowl
Also read:
what’cha
gotta do:
spray the baking sheet
with lots of olive oil cooking spray & place the chopped tomatoes on there.
roast the tomatoes on 300 degrees for about an hour to an hour & a half.
set aside.
once your tomatoes are
finishing up with the roasting, add the veggie bouillon cube + 3 cups of water
to your small pot & bring it all to a boil. once boiling, add in the soy
curls, cover & remove from heat. let this chill out for 10 minutes while
you spray the large pot with olive oil cooking spray & heat to medium.
add the garlic, celery,
onion, green pepper, and habanero pepper to the large pot. sauté, stirring
often, until the onions becomes clear. in the small mixing bowl combine all of
your spices – then add JUST HALF of them to the sautéed veggie mix (reserving
the other half of the spices for those soy curls & mushies later on). stir
half of the spices into the veggies and let it cook for another 3ish minutes.
now get back to those soy curls! :)
place the strainer over
the large bowl & dump it all into the strainer so the excess water is
caught in the large mixing bowl (waste not, my friends!). press the soy curls
(i like to use a coffee mug for this) to remove a lot more water then set the
curls aside for a few minutes.
get back to your spicy
veggie mix & add in the roasted tomatoes, okra, and reserved veggie broth
(leftover from the soy curls). bring everything to a boil, then reduce the
heat, add in 2 bay leaves & worcestershire sauce, and cover. let this
simmer for about a half an hour.
spray the small
saucepan with a generous amount of olive oil cooking spray and sauté the soy
curls for 3-5 minutes. add in the portobello mushies and the remaining ½ of the
spices. sauté until all the moisture from the mushies is cooked off and set
aside. now on to the roux!
clean out the small pot
you used for the soy curls & add in the safflower oil. heat the oil on high
heat and once hot add in the flours. whisk like a crazy person and keep on
whisking for a few minutes – continually so the flours do not burn. they’ll
turn a beige color (like peanut butter), then to a darker beige, and finally to
a dark brown. once the roux is a dark brown color remove it from the heat and
add it to the pot ‘o gumbo. stir & cover the gumbo once again. (if you want
to have your gumbo over rice get a move on and make that now!)
uncover the gumbo after
30 minutes of simmering and add in the mushies and soy curls. stir in the lime
juice, cilantro, & parsley and let this all kinda hang out off of the heat
& uncovered for about 10 minutes. adjust seasonings to taste, top with some
green onions, more cilantro, and fresh cracked pepper (if you like) &
enjoy!
