Thursday, January 2, 2014

Vegan Gumbo with Brown Rice

             Vegan Gumbo with Brown Rice

When it comes to comfort foods, we all have our own. From region to region there are many different choices and we love to try them all. A major favorite is gumbo, a regional favorite that's as old as it is delish. Served spicy or spicer, gumbo can be made many different ways but all satisfying.  Being that is an old traditional favorite, everyone has there own recipe and those recipes all have there own signature touches. This recipe shows you how to make that traditional favorite vegan and absolutely tasty. With it's lucsious sauce and hearty ingredients, you will be asking for seconds and even thirds. Serve this piping hot out of the pot with a hearty scoop of rice and a sprinkling of fresh parsley. Don't forget that crust bread for dipping and pair it along side your  favorite adult beverage. Don't forget your spoon! Enjoy! 

Vegan Gumbo with Brown Rice


  • Roux
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour

  • 1 cups chopped onions
  • 1/2 cup chopped celery
  • 2 carrots, peeled & cut into small pieces
  • 1 cup chopped bell peppers (yellow & red)
  • 1 1/2 cups mushrooms, chopped
  • 1 (1 link) Vegan Field Roast Chipotle Sauage, cut into small pieces
  • 2 teaspoons vegan bacon bits
  • Salt & Freshly Ground Black Pepper, to taste
  • 2 bay leaves
  • 4 cups vegan vegetable or chicken broth
  • 2 to 3 cups vegan chicken, cut into chunks 
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 teaspoon paprika 
  • 1 teaspoon garlic powder (fresh can be used 1-2 cloves) 
  • 1/2 teaspoon poultry seasoning
  • 2 teaspoons Herb de provance 
  • Pinch nutmeg

*If you don't want to add vegan meats, you can add more of the veggies listed above or others like squash, okra, zucchini, and/or eggplant. 

To Serve

Brown Rice, cooked according to package instructions. 

Freshly chopped parsley


Combine the oil and flour in a large to medium sauté pan over medium heat. 

Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. 

Add the onions, celery, parsley, and bell peppers to a large Dutch oven or soup pot. Season lightly with salt and pepper to bring the water out of the veggies. 
Once all the veggies are combined, continue to stir for 4 to 5 minutes, or until wilted and cooked down a bit. 
Add the sausage, vegan bacon bits, and other seasonings above. 

Continue to stir for 3 to 4 minutes. Add the roux and then the broth slowly to combine it all. 

When the roux mixture and broth are well combined, you can add in the bay leaves. 

Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 30 to 45 minutes or until the veggies are tender. When the gumbo is nearly down, add in your vegan chicken and heat it threw all the way. 

When the gumbo is ready to serve, remove the bay leaves and taste for seasoning. If you need more salt or pepper, adjust for taste. The serve in deep bowls with brown rice piled on top and a sprinkling of fresh parsley. Serve along side crusty vegan bread and your favorite adult beverage. Store in the fridge or freezer for easy on the go meals. Enjoy! 


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