V E G A N G U M B O !

Ok first of all don't freak out - the ingredient list is long, I know, but trust me when I say this is an incredibly easy recipe and it's *not* labor intensive, or expensive, for that matter. Double also, you probs already have most of below ingredients in your kitchen. Ok, now that everyone has calmed down - lets get to it.

I've been thinking about hooking y'all up with my gumbo recipe for awhile now - um like years. Buuuut sharing the recipe just kept getting pushed to the side, and then to the back, due to my sabbatical from this here mediocre blog, and this laundry list of ingredients was, and still is, just too much for the gram; so I couldn't share there. When I got back from my lil trip down to the deep and dirty South (aka my home) I hit up my gram followers to see if Gumbo was even something y'all would be interested in trying. Well after a sleepless 24 hours waiting for the results - just kidding - but seriously - the results came in at 100% yes which means y'all must really looooooooove dat gumbo (or maybe just the idea of it).

So the other night I had some guinea pigs... errrr, I mean, friends over and I made a batch of my gumbo for them. It took forever to make it because I had to stop and write down every little thing I did so y'all can recreate it (totally worth it tho). My friends and family willfully participated in eating the gumbo but they had no idea that they were my lil focus group on whether or not y'all were gonna like it. The great news is: turns out it's really hard to make a gumbo that folks don't love. It was a resounding hit. Nearly everyone got seconds. BandMan, who is my husband now, said it was better than the gumbo he had just had in New Orleans. Now, I don't know if he was just trying to butter me up for something, or if he really meant that and honestly it doesn't even matter.

Keep in mind like most soups, stews, and the like, this gumbo tastes better the next day but it's plenty flavorful right off the stovetop.

V E G A N G U M B O ! 

3 tbsp olive oil
3 tbsp all-purpose flour
1 tomato, chopped
1 red onion, diced
12 cloves garlic, minced
1 tbsp VEGAN Worcestershire sauce - like Annie's
2 tbsp mustard - mixed with ½ tsp Worcestershire sauce and some hot sauce
2 tsp liquid smoke
1 tsbp apple cider vinegar
1 tsp hot sauce
2 tsp liquid aminos - or soy sauce
2 tsp ground thyme
1 tsp red pepper flakes
1 tbsp smoked paprika
1/4 tsp nutmeg
1 tsp dried basil
1 tbsp creole seasoning
4 c veg broth
4 cups frozen chopped okra, thawed
2 c red beans
8 oz of your fave mushrooms, quartered
1 zucchini, chopped
1 yellow squash, chopped
1 green pepper, diced
1 red bell pepper, diced
3 celery stalks, diced
  1. Make a roux with the oil and flour. Don't know how? It's easy: mix the oil and flour all up in your soup pot. Get the heat up to a medium on the stove top and whisk that mixture into a golden hue. When you think you might be done, just keep whisking. It'll take a good 10 minutes before your roux gets fragrant and is a beautiful golden hue - that's your end goal here. When you get the goal take the pot off the heat and;
  2. Get your blender out. Turn tomato through creole seasoning into a paste. Put the roux back on the burner, get the burner back up to medium heat and through that seasoned tomato paste you just blended together in with your roux. Stir it all together and let it simmer until any liquid cooks out.
  3. When your thick tomato paste is all dried up add your veggie broth and get the pot back up to simmer;
  4. Once your simmering add in the rest of the ingredients and let that shit go for a good 25-30 minutes.
  5. Serve with rice and green onions.

Other similar dishes you might like:
Potato Artichoke Soup with Olive Tapenade on Crustini 
Up next, I'm gearing up for VeganMoFo 2018 and trying to get back in the habit of documenting my recipes. I'll be posting a new recipe EVERY. DAMN. DAY. of September so stay tuned. 

ICYMI, This is the one where I shared a vibrant, bright, light dinner - perfect for these hot summer nights: Tempeh with Lemon Ginger Spinach.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

Amber

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