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Spicy Vegan Gumbo

This delicious Spicy Vegan Gumbo is perfect on those cold winter nights, or when you just need some really tasty comfort food.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soup/Stew
Cuisine: Creole
Author: The Nut-Free Vegan

Materials

  • 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

Serving: 1g