Iz's Vegan Gumbo with Andouille "sausage". Iz's Vegan Gumbo with Andouille "sausage" step by step. Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready. Great recipe for Iz's Vegan Gumbo with Andouille "sausage".
This vegan gumbo is packed with juicy tomatoes, Cajun spices and hearty red bean andouille meatballs!
Serve it with rice for hearty and flavor-packed vegan meal!
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You can cook Iz's Vegan Gumbo with Andouille "sausage" using 20 ingredients and 19 steps. Here is how you achieve it.
Ingredients of Iz's Vegan Gumbo with Andouille "sausage"
- You need 1/4 cup of vital wheat gluten.
- Prepare 1/4 tsp of garlic powder.
- You need 1/32 tsp of poultry seasoning.
- It's 1/16 tsp of black pepper.
- Prepare 1/32 tsp of sage.
- Prepare 1/4 tsp of paprika.
- You need 1/2 tsp of black rice vinegar.
- Prepare 3/8 cup of water.
- Prepare dash of cayenne pepper based hot sauce.
- Prepare 2 tablespoons of vegetable oil.
- It's 2 tbsp of flour.
- Prepare 1 of medium onion.
- Prepare 1/2 of medium green pepper.
- It's 1 stalk of celery.
- You need 1 can of okra (15oz).
- It's 1 can of no salt added tomatoes (15oz).
- It's 1 cup of water or broth.
- Prepare 1 tsp of liquid crab boil.
- Prepare 1 tsp of filé.
- It's 2 tbsp of cayenne pepper based hot sauce.
Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not. In a large, deep pan over medium-low heat, melt butter, then add flour.
Iz's Vegan Gumbo with Andouille "sausage" step by step
- Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready..
- Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of hot sauce and vinegar.
- Mix dry ingredients together and then add water mixture.
- Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough.
- Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.).
- Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo..
- Just getting started.
- A little better.
- There we go..
- Knead dough again.
- Add onion, pepper, and celery.
- Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.).
- Add okra, tomatoes and water..
- Bring to a boil and allow roux to thicken the liquid..
- Cut dough in half and roll to make thinner.
- Slice in half lengthwise and then into small pieces, add to boiling stew.
- Add crab boil, filé, and hot sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest..
- Remove lid and reduce if you like it thicker. Enjoy!.
- Nutrition Facts: Servings 4.0 Amount Per Serving - % Daily Value calories 160 Total Fat 7 g 11 % Saturated Fat 1 g 5 % Monounsaturated Fat 2 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 792 mg 33 % Potassium 71 mg 2 % Total Carbohydrate 15 g 5 % Dietary Fiber 4 g 18 % Sugars 4 g Protein 8 g 17 % Vitamin A 24 % Vitamin C 30 % Calcium 10 % Iron 11 %.
Cajun-style andouille is composed of pork meat, fat, salt and pepper, garlic and then smoked. The European varieties (you'll find slight differences in the composition of the sausage depending on which country you're in) tend to be less spicy, but still flavorful. They also have a rougher texture than the Cajun-style andouille. The Andouille Sausage and the Vegan Jambalaya. Each recipe takes about an hour to make so plan ahead.
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