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RECIPE: Vegan Gumbo
- Yield: Serves 8
Description
Instead of traditional gumbo ingredients such as shrimp and Andouille sausage, this vegan recipe features smoked tofu and portobello mushrooms, and of course, lots of okra.
Ingredients
Units
Scale
- 2 lbs firm tofu
- Creole seasoning, to taste
- 8 medium portobello mushrooms
- 2 cups flour
- 2 1/2 cups vegetable oil, divided
- 8 cups vegetable stock
- 4 lbs sliced okra
- 2 bay leaves
- 2 cups chopped onion
- 1 cup chopped bell pepper
- 1/2 cup chopped celery
- 2 Tbsps chopped garlic
- Scallions for garnish
Instructions
- Wrap the tofu in a paper towel and press with a weight to remove the excess water. Coat the tofu with the creole seasoning and put it in a smoker with the portobello mushrooms. Smoke for 3 to 4 hours.
- In a heavy iron pot, make a dark brown roux using the flour and 2 cups of the oil.Carefully add the vegetable stock to the roux. Bring to a boil, then reduce to a simmer.
- Heat the remaining oil in another pot and add the okra. Cook until the okra is no longer slimy, then add the bay leaves, onion, bell pepper, celery, and garlic. Cook for another 45 minutes.
- Add the okra mixture to the gumbo and continue to simmer.
- Dice the smoked tofu and mushrooms, and add to the gumbo. Season with your favorite creole seasoning, then let simmer for another 30 minutes so that the smoky flavor from the tofu and mushrooms pervades the dish.
- Serve over white or brown rice or with a slice of crusty bread. Garnish with scallions.
This recipe is courtesy of PETA, adapted from a recipe by Troy Brocato. To support PETA’s efforts to make the world a more compassionate place for animals, donate here.
