Vegetarian Gumbo Recipe - Tasting Table

"Gumbo, which is a hearty stew, is a popular dish in Louisiana's Creole cuisine. It has African, Native American, and European roots, with the name coming from the Bantu word for okra. Okra is often an ingredient used to add flavor and to thicken the gumbo. In our rich, slightly spicy, and deeply flavorful vegetarian version, we start by toasting flour in oil at length to make a dark brown roux. Then we add the Holy Trinity of Louisiana vegetables - onion, celery, and bell pepper - as well as broth and spices."

"Traditional gumbo is full of a combination of shrimp, crab, oysters, sausage, chicken, or other meats. With all that seafood and meat, what's a vegetarian trying to recreate gumbo to do? Luckily, you can make a delicious gumbo without them. Recipe developer Michelle Bottalico has created a vegetarian gumbo recipe that features three hearty plant-based ingredients instead: seasoned baked tofu, marinated cremini mushrooms, and black-eyed peas."

"The rest is based on the traditional gumbo-making method, but we use vegetable broth and add ingredients to the tofu and mushrooms for a stronger, smokier, more savory flavor. To make sure this is vegetarian, use vegan Worcestershire sauce. The recipe also includes steps for making your own Creole seasoning. You can enjoy this recipe whether you're a plant-based eater or not, because it's delicious, loaded with healthy fiber, and has flavor elements of traditional gumbo thanks to the dark roux and seasonings."

"This recipe starts with a Creole seasoning. The ingredients are paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and freshly ground black pepper. You can choose to use smoked paprika and smoked sea salt to add a smokier flavor reminiscent of the flavor that smoked meats contribute to a traditional gumbo."

Gumbo is a hearty Louisiana Creole stew with African, Native American, and European roots, and its name comes from a Bantu word for okra. A vegetarian version can be made by toasting flour in oil until a dark brown roux forms, then adding onion, celery, and bell pepper along with broth and spices. Traditional gumbo often includes seafood and meats, but a meat-free approach uses seasoned baked tofu, marinated cremini mushrooms, and black-eyed peas for substance and savory depth. Vegetable broth replaces meat-based broth, and vegan Worcestershire sauce keeps the dish vegetarian. Creole seasoning can be made from paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper. The gumbo is served over white rice with crusty bread.

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