Vegetarian Louisiana Gumbo

Name: Vegetarian Louisiana Gumbo
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 1 tablespoon instant minced garlic (not flakes); 2 tablespoons unbleached all-purpose flour; 1 cup vegetable broth (or vegetarian chicken broth if you can find it); 1 teaspoon vegetarian worcestershire sauce; 5 garlic cloves, minced; 1 1/2 cups red onions, chopped; 1 large green bell pepper, chopped; 12 ounces fresh okra, sliced; 1 (11 1/4 ounce) package vegetarian sausage links, cut into 1/2-inch long slices; 1 (8 ounce) package chicken seitan strips; 1/3 cup dry sherry; 2 (14 1/2 ounce) cans stewed tomatoes; 1 cup vegetable broth (or vegetarian chicken broth); 1 teaspoon dried thyme; 1 teaspoon dried coriander; 1/2 teaspoon hot pepper sauce (or more if you like it spicy)

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Recipe by Dominick and Amanda

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!!!

READY IN: 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

Roux
2

tablespoons olive oil
1

tablespoon instant minced garlic (not flakes)
2

tablespoons unbleached all-purpose flour
1

cup vegetable broth (or vegetarian chicken broth if you can find it)
1

teaspoon vegetarian worcestershire sauce
Gumbo
5

garlic cloves, minced
1 ¹⁄₂

cups red onions, chopped
1

large green bell pepper, chopped
12

ounces fresh okra, sliced
1

(11 1/4 ounce) package vegetarian sausage links, cut into 1/2-inch long slices
1

(8 ounce) package chicken seitan strips
¹⁄₃

cup dry sherry
2

(14 1/2 ounce) cans stewed tomatoes
1

cup vegetable broth (or vegetarian chicken broth)
1

teaspoon dried thyme
1

teaspoon dried coriander
¹⁄₂

teaspoon hot pepper sauce (or more if you like it spicy)

DIRECTIONS

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.

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