New Orleans-Style Vegan Gumbo
User Reviews
5.0
6 reviews
Excellent
-
Servings
4 servings
New Orleans-Style Vegan Gumbo
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After learning how to make gumbo from a chef in New Orleans, I'm so excited to finally share my plant-based rendition of this comfort classic! Made with the holy trinity of flavor bases (celery, onion, and bell pepper) and vegan sausage, this Vegan Gumbo recipe will make you feel like you've just stepped into a Louisiana kitchen. I'll teach you how to make a classic roux vegan to help thicken the soup with two pantry staple ingredients: flour and fat!
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Ingredients
Roux
- 1 cup flour
- ¾ cup oil
Holy Trinity
- plash of oil
- 2 cups diced white onion about 1 large onion
- 1 cup diced celery about 4 ribs celery
- 1 green bell pepper
- 8 cloves garlic minced
Fillings
- 16 oz sliced button mushrooms 453 g
- 4 vegan sausages we used vegan kielbasa sausages, sliced
- 8 cups vegetable broth 2 L
- 1 oz can Kidney Beans drained
Seasonings
- ¼ cup vegan Worcestershire sauce 60 mL
- 2 Tbsp fresh thyme leaves
- 1 Tbsp hot sauce like Crystal
- 2 tsp paprika
- 1 tsp each salt, file powder, cayenne pepper, black pepper
- 2 bay leaves
To Serve
- rice prepare while gumbo cooks
- sliced green onions
Instructions
- Roux: In a large saute pan, whisk together 1 cup flour and ¾ cup oil. Cook over medium/low heat, stirring often until mixture turns the color of milk chocolate.This will take 20 to 40 minutes and requires frequent stirring to prevent it from burning. I like to have it cooking while I prep the other gumbo components nearby, stirring it every minute or so.
- Holy Trinity: Heat a splash of oil in a separate large saute pan or pot over medium heat. Add 2 cups diced white onion, 1 cup diced celery, and 1 green bell pepper. Cook until onion is soft and translucent, about 5 minutes. Stir in 8 cloves garlic and continue cooking for a minute.
- Protein: Add a 16 oz sliced button mushrooms and 4 vegan sausages (sliced). Cook until browned, about 10 to 15 minutes.
- Make It Gumbo: If you haven't been using a large pot already, transfer your protein mixture to a large pot. Add the finished roux, 8 cups vegetable broth, 1 15-oz can kidney beans, and all seasonings. Bring to a simmer and cook for 30 to 45 minutes to thicken and let flavors blend.
- Serve: Taste before serving and add more salt if needed. Serve with rice and ample sliced green onions. Salt will bring out all the flavors - if it tastes at all bland it just needs a touch more salt. I've included 1 tsp as a baseline, but everyone's vegetable broth and vegan sausage has different amounts of sodium so you may need more.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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