Mississippi Vegan by Timothy Pakron

Author:Timothy Pakron
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2018-10-22T16:00:00+00:00

classic gumbo

SERVES 6 TO 8

If you’ve never made gumbo before, this is a good place to start. Once you have perfected this foundational recipe, the sky is the limit when it comes to what you can do with it—you can add a savory protein such as my Barley Sausage or Smoky Baked Tofu. For a lighter and more vegetable-focused version of this dish, try using shredded artichoke hearts, large chunks of carrots, squash, or zucchini.

2 cups chopped onion (1 medium)

2 cups chopped celery (about 4 large stalks)

1½ cups chopped green bell pepper (about 1 large)

½ cup diced red bell pepper (about 1 small)

½ cup minced garlic

8 cups vegetable broth

One 14.5-ounce can fire-roasted diced tomatoes

1 cup diced fresh tomatoes

½ cup red wine

1 tablespoon tamari

1 tablespoon tomato paste

1 tablespoon ume plum vinegar

1 tablespoon vegan Worcestershire sauce

2 tablespoons + ½ cup chopped fresh parsley, plus more for garnish

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh thyme

1 tablespoon minced jalapeño pepper (optional)

1 teaspoon stone-ground mustard or Creole mustard

1 teaspoon liquid smoke

1 cup peanut oil

1¼ cups all-purpose flour

Creole Spice Blend

6 to 8 bay leaves, depending on size and desired amount

½ cup chopped green onions, plus more for garnish

2 to 3 cups chopped okra, or desired amount

Sea salt and freshly cracked black pepper

1 to 2 cups filtered water (optional)

3 to 4 cups cooked rice, for serving

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