With Mardi Gras coming up, I decided to take inspiration from Creole culture and cook up a batch of vegan gumbo for the occasion. Gumbo–like most Creole food–incorporates various global cuisines. The prominent influences come from Europe, Latin America, and Africa with some nods to Southern American food. Gumbo has been around for a while, and there’s no right or wrong way to make it–other than it must be delicious!
According to The Creole Cookery Book, published by the Christian Woman’s Exchange of New Orleans in 1885, gumbo making is an “occult science” that “should be allowed its proper place in the gastronomical world.” Which is to say–you can include whatever you have handy, but it all has to come together with a kind of magic 😉
This particular gumbo does not contain okra like most typically do, but it does feature several types of protein and veggies galore. The result is a robust dish that will fuel you ’til spring.
Gumbo Hot Pot
- 2 tablespoons vegan butter
- 1/4 cup unbleached wheat flour, divided
- 1/4 cup white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon garlic paste
- 1/2 stalk fennel, thinly sliced
- 1 bunch radishes, chopped (without greens)
- 1/3 cup filtered water
- 1/4 cup tomato sauce
- 1 1/2 cups canned or pre-cooked mixed beans
- 1 cup vegan beef chunks
1. Melt butter in large saucepan over medium-high heat, then whisk in 2 tablespoons wheat flour to create a roux.
2. Add wine, salt, pepper, and garlic, mixing thoroughly.
3. Add fennel and radishes plus water, then allow veggies to simmer on medium heat for about 10 minutes, until tender.
4. Add tomato sauce and remaining 2 tablespoons of flour to thicken.
5. Stir in beans and veggie meat.
6. Cover and cook for about 5 minutes more. Serve and enjoy!
Also by Quincy: Gluten-Free Spinach and Ricotta Gnudi
Related: Vegan Cajun Kale Chips
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Photos: Quincy Malesovas