Pure Vegan Gumbo
Submitted by disco
Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.
YIELD
1 servingsPREP
20 minCOOK
80 minREADY
100 minReal gumbo lives or dies by the roux. This vegan version proves you don’t need bacon fat to build the deep, nutty backbone that defines Louisiana cooking. Olive oil and flour stirred patiently together for 20 to 30 minutes turns the color of milk chocolate and develops the toasty flavor that no shortcut can replicate. Don’t rush. A burned roux ruins the pot, and you have to start over.
The greens are where you can play. Pick whatever combination calls to you: collard, kale, mustard greens, Swiss chard, escarole, even parsley. Two to two-and-a-half pounds is a good starting point. The traditional gumbo z’herbes uses seven or more greens for luck during Lent, which is where this style of vegan gumbo finds its roots in Creole tradition.
Pro Tips
- Stir the roux constantly with a wooden spoon. Walking away even briefly creates hot spots that burn the flour and ruin the batch.
- Slice the okra crosswise and saute first to release the “ropes," then cook past them until the slime stops forming. This is the trick that gives gumbo body without leaving slippery texture.
- Add the roux to hot stock slowly, whisking constantly. Cold roux into hot liquid breaks instantly. Match the temperatures.
- Make extra roux. It freezes beautifully and saves the time investment next time you crave gumbo.
Variations
- Add Asian-market “mock” duck or shrimp for a meatier feel without breaking plant-based rules.
- Stir in file powder (sassafras leaves) at the end as the traditional thickener and flavor boost.
- Serve with cornbread or spoonbread on the side for the proper Southern setup.
Ingredients
Directions
There are three critical tasks: 1)Make the roux.
Heat the oil in a small saucepan under low to med heat, add flour slowly.
Stir non stop for about 20 to 30 minutes. This is made less painful if you have a glass of wine to drink and some music playing.
Don’t try to rush it, or you’ll end up having to start all over.
When you get a pretty brown color and a nice nutty smell, it is ready.
A suggestion, if you discover you like gumbo, make extra roux.
It can be frozen for later use.
2)Slice the okra crosswise, and sauté.
It will do something very amusing.
It is called roping - it will look like there are strings of cheese between pieces.
When it stops making “new rope” (that is, a nice steady state) it is ready.
3)Adding the roux to the hot stock.
Do a little at a time, try to have at the same temp, stir.
You don’t want the roux to separate. It always does a little on me, just stir.
Obviously 1 and 2 should not be attempted simultaneously.
Unless you have someone to share the wine and cooking chores.
Stir in the fresh crushed chili.
Now you have your base. Time to make it ready to eat.
The original idea was to use 7 or more greens.
The exact interpretation and balance does not matter.
Kale, collard, mustard greens, parsley, chard, escarole (my favorite), whatever you like.
Sauté an onion, green pepper if you like.
Throw it all in, and 20 minutes later you have a nice gumbo.
Sorry I don’t give exact numbers. Still, a good guess might be 2.
5 pounds greens to make this.
A lot depends on personal preference.
Gumbo should not be viewed as a special recipe, it should be a fun experiment.
If you would like to make it more “meaty” than consider using some of the “fake meats” available in oriental grocery stores.
Mock duck, mock abalone, mock shrimp, whatever, all work.
To serve: put a scoop of rice in a bowl, ladel gumbo over.
Have some spoonbread on the side, or just ordinary cornbread.
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