Skip to main content

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

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…