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Vegan Gumbo

What you need: 

1/4 cup brown rice
1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
1 tablespoon white flour
1 cup vegetable bouillon
1 (14 ounce) can diced tomatoes
3/4 cup red beans
1/2 cup okra, cut into 1/2" slices
1/2 cup bell pepper, diced
1 stalk celery, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
hot sauce, to taste (I use Tabasco)

What you do: 

1. Cook the brown rice according to package directions, and set to the side. Using a large sauce pan, saute the onion in the vegetable oil for 3 to 4 minutes. Add the garlic and saute 1 more minute. Next add the flour and stir until it is fully mixed with the oil.
2. Add the vegetable bouillon, tomatoes, red beans, brown rice, okra, bell pepper, and celery. Let this simmer for 15 minutes or so until the bell peppers are completely cooked.
3. Add the salt, black pepper, and 3 or 4 shakes hot sauce. Stir once more.
Serve with crackers and more hot sauce.
Source of recipe: This recipe came about many years ago after a trip to New Orleans. We liked the gumbo, and after many experiments, we finally wrote down the recipe that we developed as you see it now.

Preparation Time: 
15 minutes, Cooking time: 20 to 25 minutes
Cooking Time: 
20 to 25 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I am going to try this, but just wanted to say that I am from New Orleans and I make something similar to this all the time. I also frequently make vegan jambalaya and red beans and rice. What I don't see anyone doing that I do is throw some vegan sausage in the mix. Boca used to make an excellent smoked sausage but they stopped because it was so good! That always happens when something is good. Anyway, Boca breakfast sausage actually works if you fry it up and season it with some Creole seasoning. I also sometimes throw in vegan "chicken". Quorn makes a good one. Just brown it up in oil before you put it in.

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I wanted to do a New Orleans style lunch today so I made this dish, and it was really tasty.  I prepared it almost exactly as written except that I used a whole can of red beans, extra okra, and substituted 1/3 cup white rice.  Didn't prepare the rice beforehand but just threw dry rice in the pot (along with an extra cup of hot water), let it simmer 15 minutes and it turned out great.  With crusty bread and more hot sauce on the side, this was a delicious meal.

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so should i use cooked rice? or uncooked rice? sounds tasty

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this was soo tasty.. i left out the okra and i used a whole can of kidney beans, rinsed and drained. i smashed everything up with my potato masher and served cooked rice as a side instead of it being in the dish. my family loved it so much that i didn't even get a chance to take a picture of it before it was gone... i will make this again...soon... ;)b

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