Leaving is worse

Vegetarian Gumbo

Good evening!  It is once again time for another International Incident Party hosted by the lovely jeroxie :-D I was thrilled when I saw this month’s theme of GUMBO.  I have been trying to be more adventurous in my cooking and cajun/creole dishes most certainly fall in that category.  I have attempted etouffe and jumbalaya in the past, but in both of those cases my dish was more in the spirit of.  This time I set out to do something as traditional as possible, minus the andouille sausage of course.  I was orginally hoping to make my own vegetarian sausage but realized that was way out of my skill level, so had to settle with doing everything else from scratch and using tofurkey sausage.  However I didn’t want to go heavy on the soy based products so I decided to add some beans, figuring they would add the right texture/taste to the dish.  I am rather impressed with what I came up with, even more so in the fact that this dish is also vegan!

Ingredients: (serves 6-8)

  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 onion, diced
  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 can (16oz) black or red beans, drained and rinsed
  • 4 cups water
  • 2 cups vegetable stock
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 1 1/2 tablespoons chopped fresh parsley
  • 2 bay leaves
  • 2 tbsp Cajun Seasonings (I used Emeril’s Essence)
  • 1 lb tofurkey sausage

Directions:

  1. In a large dutch oven melt the butter over medium heat.  Once the butter has melted whisk in the flour, allow to cook until the mixture has turned a very rich brown color, darker than peanut butter for the best results.
  2. Meanwhile in a large saute pan heat up the olive oil.  Add the garlic, onion, celery, and green pepper.  Cook for 5 minutes, until the garlic begins to turn golden and the vegetables are tender.
  3. Once the flour mixture has turned brown stir in the water and vegetable stock, then add the tomatoes, beans, and cooked vegetable.  Cover and simmer for 30minutes.  Add the seasonings, recover and cook an additional 30 minutes.
  4. Meanwhile dry brown the sausage in a small pan.  Cut into bit size pieces and add to the gumbo.  Allow the mixture to simmer for a final 30minutes.  Serve over brown rice!

I think this dish might be one of the few dishes were celery is acceptable, normally I leave that out but since I was resolved to be as traditional as possible I sucked it up and kept it in.  I’m sure most locals would still turn their noses up at my vegan gumbo but it is insanely dishes and really is a rib sticking dish.

7 thoughts on “Leaving is worse

    1. I haven’t had a normal sausage in many many years but it the Italian variety I used tastes very similar to the turkey ones I’ve used in the past which are suppose to taste similar to the traditional pork ones…or so my friends have told me :-D The main difference is in texture, tofurkey sausage doesn’t crumble like meat sausage which is good and bad depending on what dish you are doing!

  1. I made vegetarian gumbo too, which tasted as good as yours looks! Since I couldn’t buy vegan sausages anywhere where I live, I decided to just make my own, they’re so easy you should try it ;-).

  2. Vegan sausages are really easy to make! Here’s a recipe I used, and they came out pretty well. My only suggestion is to roll them thin, because they plump up just like real sausages. That’s what she said.

  3. turned noses? are you kidding? if anything they would be following the scent… nothing wrong with vegan, vegetarian or whatever kind of gumbo a person makes, as long as they make it good!
    good roux, good ingredients, good time…. that’s all that’s needed

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