VEGETARIAN GUMBO
No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow squash) and canned (tomatoes and black-eyed peas).
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes.
- Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more.
- Stir in broth, okra, squash, and peas. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve over rice, sprinkled with scallions.
VEGETARIAN GUMBO
This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the "holy trinity" of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal.
Provided by Vallery Lomas
Categories dinner, soups and stews, main course
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
- As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
- Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
- Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
- Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.
VEGETARIAN GUMBO RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, cremini mushroom, garlic, low sodium soy sauce, dried thyme, smoked paprika, dried oregano, cayenne pepper, vegan worcestershire sauce, liquid smoke, salt, pepper, cannellini bean, bread crumbs, vital wheat gluten, vegetable broth, all purpose flour, celery, okra, green bell pepper, tomato, red kidney bean, brown rice, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 25
Steps:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
- Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
- Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
- Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
- In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
- Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
- Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
- Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
- Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
- Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
- Season with salt to taste. Then, add the meatballs and stir to incorporate.
- Serve over rice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 1090 calories, Carbohydrate 113 grams, Fat 76 grams, Fiber 17 grams, Protein 31 grams, Sugar 16 grams
VEGETARIAN LOUISIANA GUMBO
Taken from Vegetarian Times, March 2003. Since this was first posted, we have made this and found it to be delicious! We didn't have as much okra as the recipe called for, but would recommed using the entire amount suggested as it is an important ingredient. We hope you enjoy it!!!
Provided by Dominick and Amanda
Categories Gumbo
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside.
- To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
- Add ¾ cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.
Nutrition Facts : Calories 140.8, Fat 3.7, SaturatedFat 0.5, Sodium 261.2, Carbohydrate 17.5, Fiber 3.4, Sugar 7.6, Protein 2.7
QUICK VEGETARIAN GUMBO
I love gumbo, but always end up picking it all apart because I don't like the meats that are typically included. This one is vegetarian and surprisingly easy! For the sausage links, I prefer boca and morningstar farms products. Serve with hot sauce on the side. -- discovered on Whole Foods' website.
Provided by Atiekay
Categories Gumbo
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over med. heat in a large pot until warm.
- Add garlic and saute briefly.
- Add peppers, stir well.
- Cook another 4 min, then add tomatoes, beans, seasoning, and sausage.
- Bring to a boil (you may need to add 1/2-1c. water now) and add rice.
- Cover and simmer 15 minute.
- Add okra and simmer another 10 minute or until rice is cooked.
- Serve with hot sauce on the side.
Nutrition Facts : Calories 414.2, Fat 8.1, SaturatedFat 1.2, Sodium 439.5, Carbohydrate 73.8, Fiber 13.8, Sugar 9.4, Protein 15.2
FIRE ROASTED VEGETARIAN GUMBO
The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.
Provided by JessMacintyre
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to broil.
- Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
- Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
- Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
- Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.7 g, Fat 11.8 g, Fiber 8.8 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 885.8 mg, Sugar 8.4 g
VEGETARIAN GUMBO
Steps:
- Saute peppers until almost done in large skillet or dutch oven. Add onions and garlic. In separate pan, heat oil or butter, add flour, to make a roux. Fry okra if liked. Add vegetable broth and tomatoes to onion mixture. Let simmer. Add spices. Add okra and soy meat near end (to retain meats texture). Add tomato sauce or more broth to desired consistency. I add extra cayenne and hot sauce to make it extra spicy. Hot sauce is more vinegary so be careful. Meanwhile cook rice, about 15 minutes in microwave for about 2C uncooked.
VEGETARIAN GLUTEN-FREE GUMBO!
I created this recipe for what my friends and I call "GUMBO FEAST 2011." In the winter, we get together and eat loads of gumbo. Last year, though, I neglected my vegetarian friends, so I created this recipe.
Provided by Larkin
Categories Free Of...
Time 6h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine ingredients for roux in a small pan.
- Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover.
- In a large pot, combine ingredients for soup. Cover the pot with a lid.
- Heat on medium-low for 5-6 hours.
- After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful!
- Stir well until the gumbo becomes a homogeneous mixture.
- Add the Gumbo File to the entire pot when you're ready to serve.
- Serve over cooked rice.
Nutrition Facts : Calories 239.3, Fat 22.2, SaturatedFat 2.9, Sodium 140.4, Carbohydrate 10.3, Fiber 3.4, Sugar 4.3, Protein 2.4
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