Easiest Way to Prepare Delicious Iz's Vegan Gumbo with Andouille "sausage"

Iz's Vegan Gumbo with Andouille "sausage". Great recipe for Iz's Vegan Gumbo with Andouille "sausage". Goes well with rice, hush puppies, crackers, a spoon. The texture of the "sausage" is softer than true sausage, but otherwise is a good as the original in my opinion.

Should I apologize for the onslaught of soup and stew recipes coming from this site lately. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. You can have Iz's Vegan Gumbo with Andouille "sausage" using 20 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Iz's Vegan Gumbo with Andouille "sausage"

1. It's of vital wheat gluten.
2. Prepare of garlic powder.
3. It's of poultry seasoning.
4. It's of black pepper.
5. Prepare of sage.
6. It's of paprika.
7. It's of black rice vinegar.
8. You need of water.
9. Prepare of cayenne pepper based hot sauce.
10. It's of vegetable oil.
11. Prepare of flour.
12. It's of medium onion.
13. You need of medium green pepper.
14. Prepare of celery.
15. It's of okra (15oz).
16. You need of no salt added tomatoes (15oz).
17. You need of water or broth.
18. Prepare of liquid crab boil.
19. You need of filé.
20. Prepare of cayenne pepper based hot sauce.

Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not. Throw in our vegan meatballs seasoned with our Andouille Sausage Seasoning and you have a delicious nod to the sausage of gumbos past, without the actual meat! This seasoning adds some warming flavor to the vegan meatballs to give them a bit more depth so they can stack up against the strong flavors of the gumbo and work to complement them, but. Season with salt and pepper and a sprinkle of poultry seasoning.

Iz's Vegan Gumbo with Andouille "sausage" instructions

1. Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready..
2. Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of hot sauce and vinegar.
3. Mix dry ingredients together and then add water mixture.
4. Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough.
5. Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.).
6. Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo..
7. Just getting started.
8. A little better.
9. There we go..
10. Knead dough again.
11. Add onion, pepper, and celery.
12. Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.).
13. Add okra, tomatoes and water..
14. Bring to a boil and allow roux to thicken the liquid..
15. Cut dough in half and roll to make thinner.
16. Slice in half lengthwise and then into small pieces, add to boiling stew.
17. Add crab boil, filé, and hot sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest..
18. Remove lid and reduce if you like it thicker. Enjoy!.
19. Nutrition Facts: Servings 4.0 Amount Per Serving - % Daily Value calories 160 Total Fat 7 g 11 % Saturated Fat 1 g 5 % Monounsaturated Fat 2 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 792 mg 33 % Potassium 71 mg 2 % Total Carbohydrate 15 g 5 % Dietary Fiber 4 g 18 % Sugars 4 g Protein 8 g 17 % Vitamin A 24 % Vitamin C 30 % Calcium 10 % Iron 11 %.

Well speaking of the real deal, up until this year, I have always traditionally stuck to my favorite classic gumbo recipe each Mardi Gras, made with lots of zesty Andouille sausage and chicken. But with a vegetarian husband in the house now, I decided to go out on a limb this year and try making a plant-based version instead, swapping out the. Gumbo is a classic go-to meal in Louisiana. In fact, eating gumbo is like getting a taste of New Orleans in a bowl. This Creole dish is loaded with meat, vegetables, and a ton of bold flavors.