Vegan Gumbo

By

This is a vegan version of a gumbo one of my friends in Florida used to make. It is rich and flavorful. Even carnivores won't miss the meat.

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  • 10
  • Average
  • 100 mins
  • Average budget

Ingredients

  • 3 vegan mexican sausages, sliced
  • 3 vegan smoked apple sage sausages, sliced
  • 1 pkg vegan chorizo, sliced
  • 1/2 cup vegan margarine, soft
  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 1 sweet onion, diced
  • 1 tbsp garlic, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 celery sticks, diced
  • 3 tomatoes, diced
  • 1 pkg frozen okra, sliced
  • 1 tsp thyme
  • 1 tsp cayenne pepper
  • 1/2 tbsp cumin
  • 2 tsp coriander
  • 1 lg can tomatoes, diced and juice
  • 4 cups vegetable stock
  • Celery salt, to taste
  • 1 tsp white pepper
  • 1/4 cup creole hot sauce
  • Cooked rice, to serve

Preparation

Step 1

Saute sausages until brown. Saute onion and garlic until caramelized.

Step 2

Create a roux by heating the margarine, flour, and nutritional yeast.

Step 3

Add onion mixture, vegetables, and spices to roux, cook 2 minutes.

Step 4

Combine all ingredients in a large pot or crockpot. Simmer for 1 hour.

Step 5

Serve over rice.

View complete recipe

You can make your own sausages by: frying minced 1 celery, 1 red bell pepper, 1/2 sweet onion, 1 tbsp garlic, and 8 mushrooms until caramelized. Combine 1 tsp sage, 2 ground bay leaves, 2 tbsp cilantro minced, 1/2 tsp cayenne pepper, 1/4 tsp allspice, 1, tsp celery salt, 1 cup breadcrumbs, 1 cup wheat gluten, 1/2 cup AP flour, and 1/4 cup nutritional yeast. Blend 1/2 cup silken tofu and 1 tsp liquid smoke. Combine all ingredients. Mix well. Shape into a log and roll tightly in tin foil. Bake 325*F for 1 1/2 hours.

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