Vegan Gumbo Recipe

I made vegan gumbo and all I can say is wow. It is good. The fastest gumbo I ever made and one of the best tasting. It took me all of 30 minutes to make from roux to serving. Of course the longer you let it simmer the better it will be because the bay leaves will have more time to work their magic and the tomatoes will stew down more. So good. I highly suggest you make this and enjoy the smell of your kitchen as it simmers, the taste of the roux as it goes down like a soup, the satisfaction of your tummy, and the disbelief that it’s vegan. Recipe below and thank me later:)

1 cup of canola oil

1 cup flour

1/2 red, green, yellow, bell pepper each (diced)

1/2 large onion (diced)

6 celery stalks (chopped)

1 small bag of frozen or canned greens/spinach (if canned, drain)

1 can stewed tomatoes

1 small can of tomato paste

6 cups of vegetable stock

1 tablespoon of Tony Chachere Original Creole Seasoning

1 tablespoon of Morton’s Nature Seasoning

1 tablespoon of Garlic Powder

3 bay leaves

Dashes of Louisiana hot sauce to taste (if you skip this step, put in a teaspoon of salt)

1 16oz bottle of cold water

Heat oil into large soup or stew pot on medium high heat

Slowly pour a little of the flour at a time into the hot oil and stir immediately (the key with any roux is to keep stirring.) Continue to pour and stir until all of the flour is stirred in. Then keep slowly stirring the roux until it is milk chocolate brown.

Mix in diced and chopped veggies and stir

Add veggie stock and stir

Add stewed tomato’s and stir

Add in tomato paste and stir

Add in spinach and stir

Add all seasonings, herbs, and hot sauce and stir

Reduce pot to simmer on medium low heat and cover

Cook for 30 minutes until bay leaves have had time to cook and flavor the pot. For the ultimate flavor cook for two hours to give stewed tomatoes and bay leaves more time to cook down and flavor the pot.

Once you turn the pot off add one cold bottle of water. This gives the soup or stew the right consistency and brings it to the right temperature for serving.

Serve topped with steamed rice

8-10 servings

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