fab. vegan recipe of the day: ‘The BEST vegan “chicken” and “sausage” gumbo’

Posted on January 24, 2013

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Today (24th January), Betsy DiJulio posted a fab. vegan recipe on the One Green Planet web-site titled ‘The BEST vegan “chicken” and “sausage” gumbo’. Betsy DiJulio is a vegan food blogger and author of The Blooming Platter Cookbook. ‘Gumbo’ is a hearty, spicy stew from Louisiana and South Carolina in the US, and it includes a ‘roux’ as its base.

‘… Yield: 6 to 8 servings …

First, you have to understand that I come from a family of Texans and Mississippians (as you know, these states flank Louisiana) who take their roux VERY seriously.  The perfect color (“old copper penny”) and how best to achieve it is a topic of great debate, along with the elusive pursuit of the perfect “gumbo,” a melange that has gained mythological status in at least 10 households across four states.  But, after making and tasting the roux last night (yes, it’s just toasted flour and oil, but I wanted to commit the flavor to memory and see if I could detect it), I now understand how critical the perfect roux is to the finished product.  The deep, rich, toasty notes were not only detectable, but utterly delectable and absolutely essential to achieving “gumbo” rather than “soup”! …

Ingredients:

  • 3/4 cup unbleached all-purpose flour (I use white whole wheat)
  • 1/2 cup canola oil
  • Sea salt and freshly ground black pepper
  • 1 small-medium finely diced yellow onion
  • 1 red bell pepper, seeded and chopped
  • 1 celery rib, chopped fine
  • 5 garlic cloves, minced
  • 1 teaspoon minced fresh thyme (or 1/4 teaspoon dry)
  • 1-14.5-ounce can diced tomatoes, drained
  • 3 3/4 cups vegan “chicken”-flavored broth (or vegetable broth)
  • 1/4 cup vegan fish sauce
  • 8 ounces Morning Star Farms Meal Starters Chik-n Strips, thawed
  • 14 ounces Tofurky Italian Sausage with Sun-Dried Tomatoes and Basil, halved lengthwise, grilled in a grill pan (or heated however you prefer) and sliced thin
  • 2 cups frozen cut okra, thawed

Preparation:

  1. MAKE ROUX Adjust oven rack to middle position and preheat oven to 350 degrees. In a large cast iron skillet or heavy Dutch oven over medium heat, toast ¾ cup flour, stirring constantly, until just beginning to brown, about 5 minutes. Remove from heat and whisk in oil until smooth. Cover (use foil if you have no lid that fits your pan), transfer skillet or pot to oven, and cook until mixture is deep brown and fragrant, about 20 minutes, checking after 10. It will look almost chocolatey or the color of an old copper penny.  (If not making gumbo right away, store roux in an airtight container in the refrigerator for up to 1 week. To use, heat the roux in a  cast iron skillet or heavy Dutch oven over medium-high heat, whisking constantly, until just smoking, and continue with step 2.)
  2. COOK AROMATICS Transfer skillet or Dutch oven to stovetop and whisk cooked roux to combine. Add onion, bell pepper, celery, and salt, and cook over medium heat, stirring frequently, until softened, about 10 minutes. It wills seem quite dry.  Stir in garlic, thyme, and file, and cook until fragrant, about 1 minute. Add tomatoes and cook about 1 minute. Slowly whisk in the broth and vegan fish sauce until smooth, increase heat to medium-high, and bring to a simmer.
  3. FINISH GUMBO Stir in Chik-n Strips, Tofurky sausage, and okra, and simmer for about 20 minutes while rice cooks; reduce heat to medium if cooking too fast. Season with salt and pepper. Serve with a scoop of white rice and, possibly, biscuits or garlic bread …’

Read the item in full and the recipe, view image and add your comment online at www.onegreenplanet.org/vegan-food/recipe-the-best-vegan-chicken-and-sausage-gumbo-non-vegan-husband-approved/

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