Ok, now for the recipe!  Sorry it took me awhile.  :)
Vegan Gumbo
 -adapted from Alton Brown and Paula Deen’s recipes, respectively.
Ingredients:
1/2 c. flour
1/2 c. canola oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
3 stalks celery, chopped
8 cloves garlic, minced
3 tbsp soy sauce (or wheat-free tamari for GF)
1 tsp dried thyme
1/4 tsp ground black pepper
1/4 tsp cayenne pepper

4 c. hot water
4 vegan bouillon cubes (I used “not-beef gluten free bouillon” by Edwards & Sons)
2 bay leaves
1 14-oz can stewed tomatoes with juice
2 c. frozen sliced okra
1 c. roughly chopped mushrooms (I used cremini)
1 tbsp. file powder
—
Directions:

Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a (very) large cast iron skillet or 5 or 6 quart Dutch oven and whisk together to combine.  Whatever you use just needs to be oven safe. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, soy sauce and garlic and cook, moving constantly for about 10 minutes or until the onions begin to turn translucent. Add hot water, bouillon cubes, bay leaves, black pepper, thyme and cayenne pepper and stir to combine.  Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes, okra and mushrooms. Cover and simmer for 1 hour. Turn off the heat.  Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. 
This would probably be delicious with some vegan sausage!
Also, for a gluten-free recipe, I’ve read that using Red Mill gluten-free all purpose flour was the best to use for making a roux.
Serve over rice with a side of crusty bread and enjoy.

Ok, now for the recipe!  Sorry it took me awhile.  :)

Vegan Gumbo

-adapted from Alton Brown and Paula Deen’s recipes, respectively.

Ingredients:

1/2 c. flour

1/2 c. canola oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 sweet onion, chopped

3 stalks celery, chopped

8 cloves garlic, minced

3 tbsp soy sauce (or wheat-free tamari for GF)

1 tsp dried thyme

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

4 c. hot water

4 vegan bouillon cubes (I used “not-beef gluten free bouillon” by Edwards & Sons)

2 bay leaves

1 14-oz can stewed tomatoes with juice

2 c. frozen sliced okra

1 c. roughly chopped mushrooms (I used cremini)

1 tbsp. file powder

Directions:

Preheat the oven to 350 degrees F.

Place the vegetable oil and flour into a (very) large cast iron skillet or 5 or 6 quart Dutch oven and whisk together to combine.  Whatever you use just needs to be oven safe. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, soy sauce and garlic and cook, moving constantly for about 10 minutes or until the onions begin to turn translucent. Add hot water, bouillon cubes, bay leaves, black pepper, thyme and cayenne pepper and stir to combine.  Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes, okra and mushrooms. Cover and simmer for 1 hour. Turn off the heat.  Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. 

This would probably be delicious with some vegan sausage!

Also, for a gluten-free recipe, I’ve read that using Red Mill gluten-free all purpose flour was the best to use for making a roux.

Serve over rice with a side of crusty bread and enjoy.

vegan gumbo!  
It’s not going to last long around here…

vegan gumbo!  

It’s not going to last long around here…

making a roux

& the beginning of gumbo…

pan-fried Chickpea cutlet, macaroni salad, spinach salad, and mashed yukon gold and sweet potatoes.  It’s traditional southern food (ok, maybe not the spinach salad, haha), done better!

pan-fried Chickpea cutlet, macaroni salad, spinach salad, and mashed yukon gold and sweet potatoes.  It’s traditional southern food (ok, maybe not the spinach salad, haha), done better!

made chickpea cutlets from Veganomicon last night…I’m in love with that cookbook!

Tempeh Shepherdess Pie from Veganomicon. Made it for Easter for J’s “if-it-doesn’t-have-meat-in-it-it’s-not-a-main-dish” family.  Of course they ate it next to ham…and chicken (ugh)…but, they loved it!  I mixed in one sweet potato with the yukon gold on the top, gave it a wonderful, delicious-looking color.

Tempeh Shepherdess Pie from Veganomicon. Made it for Easter for J’s “if-it-doesn’t-have-meat-in-it-it’s-not-a-main-dish” family.  Of course they ate it next to ham…and chicken (ugh)…but, they loved it!  I mixed in one sweet potato with the yukon gold on the top, gave it a wonderful, delicious-looking color.

black bean burger with yellow heirloom tomatoes ~ J’s supper.

black bean burger with yellow heirloom tomatoes ~ J’s supper.

Falafel waffles!?  WINNING.
(via veganfeast.)

Falafel waffles!?  WINNING.

(via veganfeast.)

this recipe is amazing.  I made a lot of substitutions and it still came out fabulous.  I think if you manage to add the beans, plant milk, and potato flakes, whatever else you thrown in is fine.
(NOT my photo.  We scarfed it up before I could take a picture.)

this recipe is amazing.  I made a lot of substitutions and it still came out fabulous.  I think if you manage to add the beans, plant milk, and potato flakes, whatever else you thrown in is fine.

(NOT my photo.  We scarfed it up before I could take a picture.)

falafel!!  In a pita, of course.

falafel!!  In a pita, of course.