Proper Vegan Gumbo

🧂 Ingredients

• ¼ cup vegetable oil
• ¼ cup all purpose flour
• 1 yellow onion
• ½ bell pepper
• 1 rib celery
• ½ head garlic
• 2 bay leaves
• ½ can amber beer

  see Note 1
• ½ tsp poultry seasoning

  *optional
• ½ tsp cayenne pepper

  see Note 2
• ½ tsp ground black pepper
• 3 cups vegetable stock

  see Note 3
• 1 okara "Andouille" seitan sausage

  see Note 4 for recipe; can sub with 1 storebought sausage
• 1 cup chickwheat shreds

  see Note 5 for recipe; can sub with 1 additional sausage
• 2 stalks scallions
• kosher salt

  to taste; see Note 3
• Cooked Rice

  to serve *can also serve with potato salad

Instructions

• 1 Prep veggies: dice up the onion, bell pepper, celery, garlic, and scallions.
• 2 Add oil to a Dutch oven on medium-low heat (err on the lower side if you’re
  nervous about burning your roux).
• 3 When oil is shimmering, sprinkle in the flour. It should sizzle when it hits the
  oil. Start stirring immediately with a spatula or wooden spoon.
• 4 As you cook the roux, it will darken in colour and look like it’s “splitting”
  into a sandy texture. Keep stirring until the roux is a dark brown (see Note 6
  for a reference photo).
• 5 Add the diced onion, bell pepper, and celery. More sizzling! After stirring for
  a minute or two, once the veggies have softened, add the garlic and bay leaves.
• 6 Give it another stir, then add the beer.
• 7 Once the pot starts to simmer, add the poultry seasoning, cayenne pepper, and
  black pepper. Pour in vegetable stock one cup at a time, stirring continuously
  and making sure to scrape the bottom to make sure nothing sticks.
• 8 When everything comes back to a simmer, turn the heat down very low to maintain
  it at a bare simmer. Cover and let cook for about 3 hours. The consistency
  shouldn’t be thin but it shouldn’t be too thick, definitely on the soupy side.
  You may leave it uncovered for the final 30 minutes if it’s still too watery.
• 9 Turn off the heat. Slice the vegan sausage, shred the chickwheat, and stir them
  into the soup.
• 10 Taste for salt and add as needed (see Note 3).
• 11 Spoon into bowls, top with scallions, and serve with steamed rice or potato
  salad. Or both if you love your carbs.

Nutrition Info