Prep 30 mins
Cook 1 hr 30 mins
i love gumbo, so i was excited to find a vegan version of it at veganchef.com.
- 2 quarts water
- 1 lb collard greens, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1 lb turnip greens, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1 lb kale, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1 lb spinach, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1⁄4 cup safflower oil
- 1⁄4 cup unbleached flour
- 1 1⁄2 cups onions, diced
- 1 cup celery, diced
- 1 cup green pepper, destemmed, deseeded, and diced
- 2 tablespoons garlic, minced
- 3 cups cabbage, shredded
- 1 tablespoon creole seasoning
- 1⁄2 teaspoon salt
- 1 bay leaf
- 4 cups water
- 2 cups brown rice, rinsed
- 1⁄4 cup parsley, freshly chopped
- 1⁄4 cup nutritional yeast flakes
- Tabasco sauce or hot sauce, for garnishing
- In a large saucepan, place the 2 Quarts of water, and bring to a boil.
- Cook the collard greens in the boiling water for 2-3 minutes to blanch them.
- Using a slotted spoon, remove the collard greens from the boiling water, place them in a large bowl, and set aside.
- Cook the turnip greens, kale, and spinach in the same manner, and add to the bowl of collard greens.
- If using frozen greens, cook them individually in the boiling water until thawed, then remove them with a slotted spoon, and place them in a large bowl for later use.
- Set the cooking liquid aside for use in the gumbo.
- In a large pot, stir together the oil and flour to form a roux.
- Cook the roux over medium heat, while stirring constantly for 20-30 minutes, or until it is a golden (nutty) color.
- Add the onion, celery, green pepper, and garlic, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft.
- Slowly, stir a little of the greens' cooking liquid into the roux-vegetable mixture, blending them thoroughly together, and then stir in the remaining cooking liquid.
- Add the reserved greens, cabbage, Creole Seasoning, salt, and bay leaf, and bring to a boil.
- Cover, reduce the heat to low, and simmer for 45 minutes.
- Meanwhile, in a large saucepan, bring the 4 cups water to a boil.
- Add the brown rice, stir well, cover, reduce the heat to low, and simmer for 45 minutes or until the water is absorbed.
- Remove the saucepan from the heat, leave covered, and set aside for 10 minutes to allow the rice to steam.
- After the gumbo has simmered for 45 minutes, add the parsley and nutritional yeast, and simmer an additional 5 minutes.
- Taste and add additional Creole Seasoning or salt, if needed.
- Serve the gumbo in bowls over the brown rice, and garnish individual servings with a little Tabasco sauce, if desired.
- * Note: you can substitute other fresh or frozen greens of choice such as, Swiss chard, mustard greens, beet greens, or escarole.