Vegan Chicken Gumbo with Soy Curls

Using a browned flour “roux” gives this vegan gumbo a great depth of flavour. Soy curls and dried mushrooms make it hearty and authentic.

 

Makes 4 Servings 

Equipment: skillet or frying pan, whisk, chopping board, chefs knife, ladle

Total Time: 60 minutes

Ingredients: 

  • 1/4 cup flour (I used white whole wheat, but brown rice flour may be used)
  • 2 medium onions chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 2 ribs celery chopped
  • 1 tablespoon minced garlic
  • 2 cups water
  • 1 tablespoon thyme leaves
  • 1 tablespoon oregano
  • 2 bay leaves
  • 2 teaspoons garlic powder
  • 1/4 – 1/2 teaspoon ground black pepper (use more for spicier gumbo)
  • 1/4 teaspoon chipotle chilli powder
  • 1/4 – 1/2 teaspoon red pepper or cayenne (use more for spicier gumbo)
  • 2 tablespoons soy sauce
  • 1 tablespoon Better Than Bouillon No Chicken Base (or 3 servings of bouillon of choice)
  • 4 – 5 cups water
  • 12 ounces sliced okra fresh or frozen
  • 1 cup corn kernels fresh or frozen
  • 2 cups soy curls (4 ounces)
  • 1/2 ounce dried mixed mushrooms rinsed well and drained
  • smoked salt to taste

 

Method: 

Dry Roux

  1. Heat a completely dry skillet over medium-high heat and add flour to the pan. Stir it and spread it over the surface of the pan. Stir it often, moving it around the pan so it browns evenly. Watch it closely and once it begins to smoke, stir it constantly and reduce the heat. Cook until it is nicely browned but not burned. Important: If it burns, throw it out and start again. It should take 8 – 10 minutes.
  2. Once it is browned, remove it from the heat and allow it to cool while you begin to prepare the gumbo. When you’re ready to add it to the gumbo, whisk in 2 cups of water.

Gumbo

  1. Heat a 4-6 quart Dutch oven over medium-high heat. Add the onion, peppers, and celery and saute until soft, about 3-5 minutes. Add water by the tablespoon if they begin to stick. Add the garlic and saute for another minute.
  2. If you haven’t already, whisk 2 cups of water into the browned flour. Add it to the vegetables. Add all the seasonings, soy sauce, bouillon, and 4 more cups of water. Stir in the okra, corn, soy curls, and mushrooms. Bring to a boil and then reduce heat and simmer for about 30 minutes. Add extra water if it looks a little dry.
  3. Check seasonings and add more to taste. Season to taste with smoked salt. Remove the bay leaves, ladle into a bowl, and serve with a scoop of rice.