Vegetarian Gumbo

Ingredients:

for 5 servings

    6 tablespoons olive oil, divided
    1 cup yellow onion (150 g), diced and divided
    10 oz cremini mushroom (280 g), finely chopped
    6 cloves garlic, minced and divided
    2 tablespoons low sodium soy sauce
    2 teaspoons dried thyme, divided
    2 teaspoons smoked paprika, divided
    1 teaspoon dried oregano, divided
    ½ teaspoon cayenne pepper, divided
    3 teaspoons vegan worcestershire sauce, divided
    1 teaspoon liquid smoke, divided
    ½ teaspoon salt, plus more to taste, divided
    ¾ teaspoon pepper, divided
    15 oz cannellini bean (425 g), 1 can, drained and rinsed
    ¾ cup bread crumbs (85 g)
    ⅓ cup vital wheat gluten (40 g), or bread crumbs
    3 ½ cups vegetable broth (840 mL), plus 2 tablespoons, divided
    3 tablespoons all purpose flour
    1 stalk celery, diced
    2 cups okra (200 g), sliced into 1/2-in (1 cm) rounds
    1 green bell pepper, seeded and diced
    1 ½ cups tomato (300 g), crushed
    15 oz red kidney bean (425 g), 1 can, drained and rinsed
    brown rice, cooked, for serving
    fresh parsley, chopped, for serving

Preparation:

1. 1 tablespoon olive oil, heated in a large pot over medium heat Add 12 cup (75g) diced onion and sauté for 3-4 minutes, until semi-translucent, until the oil begins to shimmer.

2. Cook for 5 minutes, or until most of the liquid has evaporated, before adding the mushrooms.

3. Cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant, adding 2 garlic cloves, soy sauce, 1 teaspoon thyme, 1 teaspoon paprika, 12 teaspoon oregano, 14 teaspoon cayenne, 2 teaspoons vegan Worcestershire sauce, 12 teaspoon liquid smoke, 12 teaspoon salt, and 14 teaspoon pepper.

4. In a medium mixing bowl, mash the cannellini beans until they are nearly smooth (a few lumps are okay). Then, once everything is incorporated, add the mushroom mixture, bread crumbs, essential wheat gluten, and 2 tablespoons vegetable broth. Knead the mixture with your hands until it is cohesive, then roll approximately a spoonful of the dough at a time into "meatballs."

5. 3 tablespoons olive oil, heated over medium heat in the same big pot Cook the meatballs for about 5 minutes on each side, until golden brown, until the oil begins to sizzle. Remove the meatballs from the pot and place them on a plate to cool.

6. Add the flour and the remaining 2 tablespoons of olive oil to the pot. Continuously stir the roux with a wooden spoon for 3-4 minutes, or until it resembles wet sand.

7. Cook for 4-5 minutes, until the onion is semi-translucent, adding the remaining 12 cup (75g) sliced onion, celery, and okra to the saucepan.

8. Cook for another 3-4 minutes, until the garlic is aromatic, before adding the remaining 4 minced garlic cloves and the green bell pepper.

9. Cook for another 4 minutes, until the spices are fragrant, adding the remaining teaspoon of vegan Worcestershire sauce, 12 teaspoon liquid smoke, 1 teaspoon thyme, 12 teaspoon oregano, 1 teaspoon paprika, 14 teaspoon cayenne, and 12 teaspoon pepper.

10. Stir in the smashed tomatoes until everything is well mixed. Then whisk in the red beans and the remaining 312 cup (840ml) vegetable broth until everything is nicely blended. Simmer for 30 minutes on low heat, stirring occasionally, until the gumbo has thickened.

11. To taste, season with salt. After that, add the meatballs and toss to combine.

12. Garnish with parsley and serve over rice.

13. Enjoy!