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Potluck Staples 4: Smoky Vegan Gumbo

Do you like dishes that are spicy and packed with flavour? If you said “yes”, you might really like this gumbo. If you said “no” to the spice bit – don’t worry, you can always adjust the chilli levels in this recipe!

Some of you who don’t hail from North America may also be wondering what the hell “gumbo” actually is. Gumbo is a stew that originated in Louisiana in the 18th century. It’s thick and hearty and flavoursome after simmering for ages in a big pot of awesomeness – and it’s actually the perfect kind of dish for a large gathering. You can throw almost any ingredients in a gumbo, and there are different traditional types (Cajun vs Creole) — or, you can be a bit non-traditional, like this one. I’ll leave you to research more of the cultural and culinary history of gumbo if you want, but I really just want to help you make and eat it.

Like my last “potluck staples” series recipe for mushroom pho, this one is vegan. You may wonder why I have so many vegan sharing-friendly dishes up my sleeve. In 2014, right after my April Veg Challenge month, I decided to organise a multi-course vegan dinner for friends and acquaintances, for several reasons – to showcase how delicious food with no animal products in it can be, to raise some money for a deserving animal welfare organisation, and, you know, to just have a fun night filled with food, drink and laughter.

Everyone had such a good time, we decided we had to do it all again (and again, and again); but since just three of us made all four courses for over 20 people, and it was exhausting, we thought it might be a lot better to turn it into an everyone bring-a-plate affair for future events. It would mean moooore food, more variety, and everyone would get to share their favourite dishes! (And we still gave some people the option to not bring anything and just donating more to our chosen charity instead, as cooking’s not everyone’s cup of tea).

A couple more dinners later, with friends-of-friends joining in, we’re pretty much an established club now – in fact, we actually have a Facebook group! And we’d love to grow even more – so join us, if you’re interested? You don’t have to be vegan or vegetarian – everyone is more than welcome, you just have to like food and not be a horrible person. The next event is on Saturday, August 29th, 2015. If you want to come feast with us, book here and join the Facebook event!

/shamelesspromotion *ahem*

Right. Gumbo.

Smoky Vegan Gumbo

Serves: A lot of people
Prep and cooking time: 1 – 1.5 hours
Note: Gumbo is usually served with rice. The recipe below is only for the stew itself, so just cook rice as you normally would! In the photo above, I’ve served the gumbo with wild purple rice, and it worked a treat!

The Shopping List

½ cup plain white flour
½ cup canola oil
1 large or 1 ½ medium onion
7 cloves of garlic
2 stalks of celery
mixed chillies (habanero, poblano, jalapenos etc – quantity depending on your preferred spice level)
1 large or 2 small carrots
2 zucchinis (ie. courgettes)
8 cherry tomatoes
10 okra
1 litre vegetable stock
200mL craft beer (preferably dark ale)
2 cups tomato passata
1 tub tomato paste
chipotle sauce
Mexican-style chilli sauces – eg. habanero, jalapeno
liquid smoke (optional – available from gourmet food stores, eg. The Essential Ingredient in Prahran Market, Melbourne)
1 medium pack of medium-firm tofu
200g vegan sausage (optional)
1 bunch fresh thyme

dried spices
smoked paprika (good quality)
ground cumin
allspice
nutmeg
dried oregano flakes

Make the thing

  1. Make a roux with a 1:1 ratio of the flour and canola oil.
  2. When roux turns beige or very light brown,
  3. Add:
    onions (diced)
    garlic (minced)
    celery (chopped to 1cm sections)
    finely chopped chillies
    1 litre vege stock
    ^ Stir constantly, cooking for 5 minutes

  4. Then add:
  5. carrot (chopped chunky)
    zucchini (sliced to 1cm sections approx)
    roasted cherry tomatoes (pre-roast these in the oven until caramelised before adding)
    okra (chopped 1cm sections)
    1-2 cups tomato passata, to your preference
    ^ Stir and cook for 10 minutes

  6. Then add spices:
  7. smoked paprika
    ground cumin
    allspice
    nutmeg
    dried oregano flakes
    thyme (preferably fresh, chopped)

  8. Add sauces:
  9. tomato paste to taste
    chipotle sauce, if you have some, otherwise one of those mexican chilli sauces like habanero, jalapeno etc. Chipotle is the best as it gives off a really smoky flavour
    ^ Stir and cook for 10 minutes

  10. Theeeen add:
  11. More vege stock IF required
    A nice craft beer (optional – but a deep, dark ale will give this an amazing flavour)
    Medium-firm tofu in 2-3cm cubes
    Sliced vegan sausage (optional)
    ^ Stir and cook for 10 mins

  12. Then (last bit) add:
  13. A dozen or so drops of liquid smoke

  14. Keep cooking for another 5 mins or so or until the gumbo has been going for at least 40 minutes in total, excluding the roux-making time at the start.

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