Vegan gumbo
Ingredients
- 400g vegan sausage, sliced
- 1 tsp vegan bouillon powder
- 1 cup all-purpose flour
- 3 tbsp vegan butter
- 1 green pepper, diced
- ½ red pepper, diced
- 2 onions, diced
- 4 stalks celery, diced
- 8 cloves garlic, minced
- 6 cups vegetables stock
- 400g fire roasted diced tomatoes
- ½ cup red wine
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp vinegar
- 1 tbsp vegan worcestershire sauce
- 1 tsp liquid smoke
- ¼ cup fresh minced parsley
- 4 bay leaves
- 2 tsp Cajun seasoning
- 2 cups frozen or fresh okra sliced
- 1 can kidney beans
- 1 bunch green onion, sliced
- Rice
Steps
- Heat oil over medium. Once hot add the sausage, cook until crispy around the edges. Set aside.
- In a large pot heat oil over medium, season with bouillon powder.
- Once hot gradually add the flour, stirring constantly with a whisk.
- Keep stirring consistently to avoid burning, about 15 to 25 minutes or until deep brown.
- Add the butter, onion, celery, bell pepper and garlic and cook while stirring, until fragrant.
- Slowly add the broth and stir until all the cubes have melted and the stew becomes thick.
- Add the tomatoes, parsley, and bay leaves, and season with the cajun seasoning.
- Bring to a boil, then reduce the heat to low and simmer for about 30-40 minutes, stirring occasionally.
- Add the okra and beans and cook for an additional 10-15 minutes.
- Add the sausage and green onion, stirring to combine.
- Taste and adjust the seasonings as needed. Remove the bay leaves before serving.