Vegan Gumbo:
Serves 2
1 tablespoon olive oil
1 tablespoon wheat flour
1 small white or yellow onion, diced
2 ribs celery, diced
1 green bell pepper, diced
1 cup fresh or frozen okra cut into ½ inch rounds
2 bay leaves
1 tablespoon dried parsley
2 links vegan kielbasa sausage
2 cups quick vegetable stock
salt and pepper to taste
hot sauce (optional)
Heat olive oil over medium-low heat in a large heavy bottomed pot. Add flour and stir out all lumps with a fork or whisk. Cook the flour and oil stirring occasionally until the flour smells nutty and is golden brown in color. Reduce the heat to low, and stirring constantly, cook the flour until it is completely brown in color but not burned. This is the “rue”.
When the desired color is reached, immediately add the diced onion celery and pepper. Increase the heat to medium and cook the vegetables until starting to soften, about 5 minutes.
Add the okra, bay, parsley, sausage and stock to the pot. Bring to a simmer, the cover and simmer over medium-low heat for about one hour. Season with salt and pepper to taste.
Add hot sauce if desired to make this a bit spicy.
Serve hot with rice or cornbread. Makes great leftovers.


Quick Stock
When a recipe calls for water or stock, it almost always tastes better made with the stock. I make this quick vegetable stock when I have 20 to 40 minutes of cooking time before I need to add the stock. The idea is that you use the trimmings from the vegetables that you would be using anyway, with the addition of some extra aromatic flavors like bay leaves. This creates a light flavorful stock that doesn’t take a lot of extra time or ingredients.
Put water on to simmer with the bay leaves when you start preping vegetables called for in your recipe, and add the trimmings as you go. By the time you need to add the vegetable stock, you have it!
Full guidelines are written out next…
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