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!
- 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 packs 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
- 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.
- Bring mixture to a boil and reduce to a simmer, stirring occasionally. Cook for 1 hour.
- Remove from heat and serve over cooked rice and with green onion garnish.