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Gumbo

RECIPE – Vegetarian/Vegan Gumbo
The Vegetarian Librarian

1/2 cup vegan shortening
1 cup white flour
olive oil
1 1/2 Tbs cumin
1 1/2 Tbs chili powder
1/2 tsp cayenne pepper
several bay leaves
6 stalks celery
6 carrots
1 large onion
1 small green pepper
1 small red pepper
3-5 cloves of garlic
1 habanero or other “hot” pepper (optional)
1 half bag of frozen okra
4 cups veggie stock
4 cups water
salt & pepper
fresh thyme

Chop all your veggies to desired size. I like them a bit bigger for gumbo.

Make your roux: In a large pot melt the shortening. Add flour and stir constantly for one half hour on medium. Mixture should be creamy in texture. If too thick/dry add a little olive oil. Add your cumin, chili powder, cayenne and bay leaves during this time. In 30 min you will have a golden brown roux. IF YOU BURN THE ROUX START OVER.

Stir in chopped veggies to roux. Add veggie stock, water, S&P and fresh thyme sprigs. Raise heat and bring to a boil.

Once boiling, partially cover and lower heat. Stir occasionally. After this has been cooking for 30 min add okra. Simmer for another 20-30 min uncovered. Remove bay leaves and thyme sprigs before serving with rice.

This is a one-pot recipe and well worth the effort. Even better the second day, freezes well and deters zombies from eating your brains. Enjoy!

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