It’s unbelievable how quickly the weather changed here in NYC. Just a few days ago it was around 60°F, and then yesterday it dropped way down to the point where I had to add a second layer under my coat and the first snow of the season was falling. Today it’s a bit more mild, but not by much, and it’s snowing again. I’m looking forward to spending New Year’s Eve in Los Angeles, where the temperature will be much more to my liking. But in the meantime, to battle the chilly Northeast, I have some hearty stews on my mind.
A few weeks back I posted this recipe for Beefless Beef Stew, which really seemed to hit the spot for people. It received more positive feedback than anything else on The Nut-Free Vegan. So between that response and this continuingly cold climate, I thought I’d keep heading down that road with another hearty and comforting recipe.
But this time, I’m spicing it up a bit with a New Orleans-style gumbo. It’s perfect for this time of year. I adapted it from this recipe, and incorporated some of my favorite vegan “meats” like Tofurky’s Andouille Sausage and Beyond Meat’s Lightly Seasoned Chicken Strips to make it a compassionate dish. Don’t think you have to be in a frozen tundra to enjoy it, though! It’s popular in New Orleans—where it never snows!
Give this a try and let me know what you think in the comments below! And stay warm out there!
Spicy Vegan Gumbo
Ingredients
- 1 Tbsp. + ½ cup vegetable oil
- 2 Tofurky Andouille Sausages sliced
- 1 package Beyond Meat Lightly Seasoned Chicken Strips cut into bite-size pieces
- ½ cup flour
- 1 onion chopped
- 1 green pepper chopped
- 2 stalks celery sliced
- 2 cloves garlic minced
- 2 32 oz. boxes or 8 cups vegetable broth
- 1 tsp. thyme
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- ¼ cup parsley
- 1 cup cooked rice
- Green onion slices for garnish
Instructions
- Heat 1 Tbsp. oil in a Dutch oven at medium heat. Add in Andouille sausage and chicken, cook until they being to brown, about 5 minutes. Set aside.
- Clean out Dutch oven and heat remaining oil over medium heat, gradually whisking in flour. Keep whisking and cook until mixture starts to darken, about 10 minutes.
- Stir in onions, green pepper, celery and garlic. Cook, stirring frequently, until they start to get tender, about 15 minutes. Stir in thyme, black pepper and red pepper.
- Add vegetable broth and bring to a boil. Reduce to a simmer, stirring occasionally. Cook for 1 hour. Add sausage and chicken back in and cook for another 5 minutes.
- Remove from heat and serve over cooked rice and with green onion garnish.
Nutrition
Hi Steve. Haooy New Year. So at both Green Planet and NutFree Vegan, you say “2 packs of vegetable broth” but no explanation of what that means. Is that 2 32oz boxes of broth, or is it a can o broth, or is it a “better than boullon” cube, or what ? I have no idea what a packet of broth is. Similar vegan gumbo recipes call or 2 to 3 cups of broth, but it also has okra and beans, which your recipe doesn’t. Also, the steps you have never mentions when to add the broth or when to add the sausage and chicken strips back into the gumbo. I know they can’t be boiled in the broth for an hour.
Can you please respond so I can try making your recipe ?
thank you
Hi Aaron, Happy New Year to you, too! Thanks for catching that. You’re right on that it should be 2 32 oz. boxes (or 8 cups). I’ve updated the recipe above. Hope you enjoy it!
I made this last night and it is delicious! I followed the recipe as is and just had a comment about the amount of broth. With the 8 cups as recommended, it was a little thinner than I’d prefer. I had to add a second portion of roux to thicken it up at the end. Great recipe and so good for giving that Louisiana comfort feel— thank you for the recipe!
Thank you for the feedback, Ali! I’ll revisit the recipe to make sure I have everything where it should be.
Glad you enjoyed it!
My daughter made this recipe as is and it gave me some to try. It was so delicious! I did add some real chicken strips I’d made and a few chopped green onions and it made it more to my non-vegan liking. I try very hard to eat vegan 98% of the time.
I’m so glad you enjoyed the dish, Solstice! It sounds like you made some tasty additions. And it’s great that you’re eating vegan the majority of the time!