Freya's so-called Vegan Gumbo
A simple yet tasty supper dish that the whole family will love!
6
Equipment
- Large Pan
Ingredients
- 3 tablespoon plain flour
- 2 tablespoon oil - olive or peanut
- 1½ cups onion - diced
- 3 bell peppers - red, yellow, orange, or green
- 1½ cups celery - diced
- 1½ cups okra - chopped
- 1-2 Scotch Bonnet - depending on taste
- 1 vegan chicken pieces
- 4 cups stock - this can be any mixture of water, vegetable stock, and white wine
- ⅛ cup Tabasco
- 1 tablespoon salt
- ¼ teaspoon cayenne pepper
- 2 bay leaves
- 1 cup easy cook long grain rice
Instructions
Making the Roux
- Mix the flour and oil in a heavy bottomed stockpot and stir constantly over medium heat. You will know it is ready when the flour turns the colour of peanut butter and smells like popcorn. Don’t let it burn!
Making the Gumbo
- Add the trinity of vegetables (onion, peppers, celery) to your roux, stir until they are coated. Allow to sweat down a bit. Add some water if the vegetables start to stick.
- Add vegan chicken pieces and chillies. Allow to cook for about 2 minutes. Add all remaining ingredients EXCEPT rice.
- Simmer over low heat for at least one hour.
- Add rice (if you’re Freya), or cook rice on the side. Cook for a further 20 minutes.
- Serve over rice with Gumbo Filé on top.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.