Vegetarian Gumbo Recipe

Vegan Gumbo Loving It Vegan

WebAug 17, 2019 · Add the vegetable stock and stir in. Add frozen veg, cauliflower florets, mushrooms, garlic, cajun seasoning, liquid smoke and …

Rating: 5/5(38)
1. Add the vegan butter to a heavy bottomed pot and let it melt over medium heat. Add in the all purpose flour and stir it into a paste.
2. Keep stirring and over the course of about 20 minutes (if you're on high heat) and around an hour on low to medium heat, you'll watch the roux change, from a thick paste into a thin sauce and the color will gradually change until you eventually reach a milk chocolate color which indicates that your roux is perfectly done. A high quality heavy bottomed pot will be ideal especially if you choose the high heat fast route. If you have a concern that it may burn in your pot then rather take the slow and steady approach. The end result will be worth it.
3. If you burn the roux, you have to start again. So be very careful. Unfortunately once burnt that roux can't be salvaged and it will have to be redone.
4. When your roux reaches the milk chocolate stage, then add in the green bell pepper, celery and onion, called the 'Holy Trinity' of veggies. Add to your roux and mix in and cook until the veggies are softened.

Preview

See Also:

Show details

Healthy Vegan Cajun Gumbo with Okra Not Enough …

WebMar 30, 2020 · Step 2 - Start with the roux. In a large, heavy-bottom pot, heat oil on medium-high heat. When hot, add the flour and whisk until …

Rating: 4.9/5(9)
1. Have all your ingredients ready before starting because the roux doesn’t wait! Prep the veggies (keep the cauliflower separated, it goes in after the other veggies) and if you want, mix the spices together, as well as the liquid seasonings (tabasco, liquid smoke, Worcestershire sauce).
2. Start with the roux. In a large, heavy-bottom pot, heat oil on medium-high heat. When hot, add the flour and whisk until incorporated. Continue cooking, whisking constantly, for about 20 minutes or until the mixture (called a roux) reaches a dark amber color. Make sure to keep an eye on the roux at all times to make sure it doesn’t burn. Reduce the heat if it’s browning too quickly and starts smelling a bit burnt.
3. Once the roux reaches the perfect color, immediately stir in bell pepper, celery, onion, garlic, and okra. Cook for about 5 minutes or until the veggies are softened, stirring every 15 seconds or so.
4. Stir in stock and crushed tomatoes. Mix until well combined, then stir in cauliflower, spices and seasonings (paprika, garlic powder, onion powder, oregano, thyme, bay leaf, salt, pepper, Tabasco, liquid smoke and Worcestershire sauce). Bring to a simmer (this will take anywhere for 5 to 10 minutes) and then cook for another 15 minutes or so, until the cauliflower is tender (you should be able to easily pierce the florets with a knife).

Preview

See Also:

Show details

Vegetarian Gumbo EatingWell

Web5 days ago · Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk …

Rating: 5/5(2)

Preview

See Also:

Show details