Quick Vegetarian Gumbo Recipes

Steps:

• Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
• As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
• Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
• Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
• Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
• Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
• Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.

Steps:

• Heat 1 tablespoon canola oil in a skillet over medium high heat.
• Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Transfer the vegetable mixture to a large bowl; set aside.
• Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
• Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
• Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
• Stir in the vegetable mixture and tomatoes.
• Pour in about one more cup of vegetable broth, stirring to combine.
• Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
• Cover and continue to simmer for 1 1/2 hours, stirring occasionally.

Steps:

• In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
• Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
• Stir in tomatoes and bring to a boil.
• Transfer to large crock pot insert.
• Stir in rice and broth.
• Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
• Discard bay leaf.
• In a small cup mix together the paprika and lemon juice.
• Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
• Cover and cook on high for 20 minutes or until pepper is tender.
• Add a dash or two of hot pepper sauce if desired.

Steps:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup (75g) diced onion and cook for 3-4 minutes, until semi-translucent.
• Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
• Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon oregano, ¼ teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, ½ teaspoon liquid smoke, ½ teaspoon salt, and ¼ teaspoon pepper and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
• Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons vegetable broth and mix well until combined. Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into "meatballs".
• In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown. Remove the meatballs from the pot and set aside.
• Add the remaining 2 tablespoons of olive oil to the pot, along with the flour. Stir the roux continuously with a wooden spoon for about 3-4 minutes, until the consistency resembles wet sand.
• Add the remaining ½ cup (75g) diced onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
• Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
• Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon liquid smoke, 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon paprika, ¼ teaspoon cayenne, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
• Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups (840ml) vegetable broth and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
• Season with salt to taste. Then, add the meatballs and stir to incorporate.
• Serve over rice and garnish with parsley.
• Enjoy!

Steps:

• Heat oil over med. heat in a large pot until warm.
• Add garlic and saute briefly.
• Add peppers, stir well.
• Cook another 4 min, then add tomatoes, beans, seasoning, and sausage.
• Bring to a boil (you may need to add 1/2-1c. water now) and add rice.
• Cover and simmer 15 minute.
• Add okra and simmer another 10 minute or until rice is cooked.
• Serve with hot sauce on the side.

Steps:

• Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
• Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes.
• In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside.

Steps:

• Peel and devein shrimp, reserving heads and shells in a 6-quart stockpot. Add 12 cups water, 1 stalk celery and bay leaves, and simmer 30 minutes over medium heat.
• Heat 2 tablespoons oil in a large skillet, and saute okra over gentle heat, stirring continuously, until dry, about 20 minutes.
• In another large skillet, heat remaining oil, and saute remaining vegetables with salt, cayenne and pepper until soft. Strain stock into clean pot, add vegetable mixture with thyme and simmer 30 minutes. Add shrimp, and simmer 10 minutes. Turn off flame. Add crab meat and oysters. Season with cayenne and pepper. Wait at least 5 minutes before serving over rice.

Steps:

• Pour a glass of nice red wine and have a drink.
• Put some Italian opera on the stereo and turn volume up.
• Start a big pot of rice, I prefer white rice to serve this gumbo over.
• Rice is on the top shelf to the right.
• Cut meat into nice bite-sized slices, keeping fingers clear of blade.
• Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
• Try not to eat too much of the meat while you cook or allow family members to.
• Precooked meats like the pork will speed process.
• Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
• Never under cook chicken.
• Saute until lightly browned.
• Add broth to the pot and bring to a boil.
• Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
• Toss in spices last.
• Cook over medium heat until all ingredients are blended and cooked to your liking.
• Not over cooked or too soft is how I like it.
• Maybe fifteen minutes tops.
• The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
• Now taste your results being careful not to burn your tongue no matter how hungry you are.
• You're going to need that tongue later.
• Add ingredients according to your liking.
• I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
• Don't make it too spicy or your wife will not enjoy it.
• Serve over rice in big bowls.
• Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
• You can now add more Tabasco to your own bowl and give your wife a wink.
• Turn off the TV and try talking to each other for a change.
• Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
• Enjoy!

Steps:

• To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour and increase heat to medium-high. Whisk continuously, and when paste begins to darken, add broth and Worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat and set aside.
• To make Gumbo: Spray 5-quart saucepan with nonstick cooking spray or wipe down with olive oil. Heat saucepan over medium-high heat and add garlic, onion, and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
• Add ¾ cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining ¼ cup broth into roux, and stir mixture into gumbo. Add thyme, coriander, and hot pepper sauce. Reduce heat to low. Cook for 10 minutes. Remove from heat, and serve.

Steps:

• Preheat oven to broil.
• Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
• Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
• Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
• Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

Steps:

• Heat oil over med heat in a 4 qt dutch oven until hot.
• Add bell pepper, celery, onion and garlic.
• Stir until crisp tender.
• Add Tomatoes, juice, beans, parsley, oregano, pepper sauce and bay leaves.
• Bring to boil over high heat.
• Add rice.
• Cover and reduce heat to simmer.
• Simmer 15 minutes or until rice is cooked.
• Add okra.
• Cover and cook 5 minutes longer or until okra is tender.
• Remove bay leaves.