Vegan Gumbo

Vegan_Gumbo.md

Ingredients

1.5 tablespoons plus 1/2 cup vegetable oil (have had good results with canola)

1 pound vegan smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces

4 oz soy curls

2.5 tablespoons Better Than Bouillon No-Chicken Base

1 tablespoon Creole seasoning

1 cups all-purpose flour

2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 teaspoon salt

1/4 teaspoon cayenne

3 bay leaves

1/2 cup chopped green onions

2 tablespoons chopped parsley leaves

Cooked White Rice

Directions

First, choose which method roux to use. If you have the time, the oven roux is easier, but you'll want to get it going before starting anything else.

Bring 3 cups of water to almost boiling and add 1 tablespoon Better Than Bouillon No-Chicken Base and 4 oz soy curls. Make sure all soy curls are submerged (as best as possible) and cook for about 8 minutes. Place a colendar over a container that can hold all of the broth. Move the soy curls to the colander and use a large spoon or spatula to squeeze out any excess liquid from the curls. Season the curls with 1 tablespoon Creole Seasoning

Add 1.5 tablespoons of Better Than Bouillon No-Chicken Base to 4 cups of water and the leftover liquid from the soy curls and heat until it dissolves. Remove from heat and hold until later. You want your broth to be cool when adding it to the roux.

In a skillet, heat 1.5 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned. Add the soy curls and cook for another few minutes. Remove from heat and hold.

Roux, stirring method:

Combine the remaining 1 cup oil and the flour in the an enameled cast iron Dutch oven or large steel pot over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate. Add flour (to thicken) or oil (to thin), if necessary, to get to the right thickness (it should sorta remind you of hummus).

Roux, oven method

Preheat the oven to 350 degrees F. Combine 1 cup oil and 1 cup floud into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Add the onions, celery, and bell peppers to the roux and cook, stirring until wilted, 4 to 5 minutes. Add the salt, cayenne, and bay leaves, stir, and cook for another 2 minutes.

Slowly stir in the no-chicken stock from earlier, and keep stirring until well combined. Add soy curls and sausage and stir. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 30 minutes to 1 hour. If it seems too thick or salty, add water while cooking.

Add parsley and green onions a few minutes before serving.

While gumbo is simmering, cook rice as desired.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Vegan_Gumbo_Rice.md

Ingredients

2 cups long-grain white rice

4 cups water

1.5 tablespoons Better than Boullion No-Chicken Base

1 tablespoon unsalted vegan butter

1 1/2 teaspoons salt

1 bay leaf

Directions

In a 2-quart saucepan, combine the rice, water, bouillon, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.