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!

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