How to Make Vegan Gumbo

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Making delicious vegan gumbo isn't nearly as difficult as you're probably expecting it to be. Make vegan gumbo with help from an accomplished cook book author in this free video clip.

Part of the Video Series: Vegetarian & Vegan Dishes
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Video Transcript

Hi, I'm Vicki Chelf, and I'm the author of Vicki's Vegan Kitchen, and I'm gonna show you how to make a vegetable gumbo. I know a lot of people think about really heavy sausage and pork kind of dishes with gumbo, but actually a vegetable gumbo is also traditional, because a lot of people when they made gumbo, didn't have enough money to put the meat in. So, we're gonna make a pretty authentic vegetable gumbo here. And I'm gonna start prepping the ingredients, but first I'll tell you what they are. And the vegetables we're gonna use are some beautiful organic collard greens, and this is okra from my garden, it's the only that will grow here in Florida in August, and we've got about three carrots that we just chopped, sort of a medium dice. And finely chopped celery and onions. I put them both in the bowl, 'cause we're gonna cook them at the same time. One bell pepper with a fairly large to medium dice. And we've got some frozen corn, and some cooked red beans. And we're gonna start with making a rue, and that's what thickens your gumbo. Also, the okra, of course, thickens it, but it's not gonna be slimy, I guarantee you. It's gonna really taste good. And so, we're going to take 4, no we're gonna take 3 tablespoons of olive oil. And we're gonna heat them in a pan. One, two, three. And, we're gonna turn it on high just to get it going. And now we're gonna take 4 tablespoons of flour. So many recipes do half flour, half oil, and so many of them also do like a half-cup oil and a half-cup flour, you really don't need to do that to get the flavor. You know, you don't want to have that much fat, it's just not that healthy. So 3 tablespoons of oil, and this is gonna make a big pot of gumbo, and 4 tablespoons of flour, and we're going to roast the flour. This is a whole wheat pastry flour. Now if you are wheat intolerant, you can use a barley flour, or if you're gluten intolerant, you could use a, probably a millet flour would be good. So while this heats, we're just gonna stir it a little bit. And after awhile, it's gonna have this nice nutty aroma, and start to get brown. It will start to get sort of a nice golden brown. And then you've got to watch it, because it can go too brown really fast once it starts to turn. So, we're gonna turn it on high, stir it, and let it cook for awhile. While, we'll stir it quite often while it cooks. Okay, so the rue has started to give off a nice nutty aroma, and we're gonna use finely chopped onions here. So we're gonna add our onions and celery. And the celery, both of them are chopped really finely. And, we're going to stir it around. We can turn it down to a lower heat. And just cook it until the onions start to get, you know, a little translucent and just till the whole thing starts to cook down a little bit. And we can even cover it for awhile as it cooks, and it will cook better. So once you get it all stirred around nicely. I'm gonna just cover it and let it cook sort of slowly for a little while. Okay, so we covered this while its cooking and stir it once and a while. And then it's going to be, see how it's reduced and, you know, started to cook. We're gonna add the bell pepper, and we're gonna add some onions, I mean not onions, this is garlic, sorry. Add some garlic, and we're gonna stir it a little more in the rue. And I'm gonna add a little all spice, about a teaspoon of all spice. The garlic, we had about six or eight cloves of garlic. You know, garlic's something either you love it, or you don't, and you could get by with no garlic, or you could put a whole head as far as I'm concerned. I love it. And here's some all spice. I'm gonna put a teaspoon of all spice, and you know, in the tradition of gumbo, they use a sassafras powder called file, I believe is how they pronounce it, and I didn't have that, but all spice is a pretty much very similar kind of flavor. And it just gives a nice little spicy touch to it. Not a hot spicy, but just a very fragrant spicy. So, we're gonna cover it again, let it cook a little bit longer, and I'm gonna put on the collards to cook. So that's covered, it's down low. And, we're gonna start, we're gonna put some water, 2 cups of water in a pan. And let's put a teaspoon of salt in here. And nice sea salt. French sea salt, Celtic salt. And we're gonna put our chopped up collards, in the pan. And I'm gonna switch burners here, because this is the faster burner. I'm just gonna take the lid off this, and put it on high, and bring it to a boil. Now collards take awhile to cook. 20, 30 minutes and they're starting to get tender. And so we're going to add the okra, look how pretty that is, the carrots, some frozen corn. All fresh, cut off the cob. And we're gonna add some cooked red beans. And the rue, that we made earlier. So we're just gonna take, oh, forgot something! forgot something. We're gonna put about 2 cups of these strained tomatoes in here. These are organic strained tomatoes. I prefer to use things in glass, you know, rather than tin cans. I just think it's probably a little healthier. So, we're gonna stir this up. Keep it simmering. Add the rue. And just stir it until the rue dissolves in the stew. So after the rue, you stir it up 'till it's all mixed really well. And it's going to thicken as it comes to a boil. And then we can either turn it on a real low simmer, or just let it sit for a little while to cool down and eat it. It's gonna be good.

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