Vegan Filé Okra Gumbo

Vegan Filé Okra Gumbo
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A classic gumbo contains a variety of seafood, meats and vegetables in a thick roux, typically served over rice. This recipe gives a spin to this Creole cuisine to make it vegan-friendly for anyone under dietary restrictions. He recommends only using Italian vegan sausages because other sausages may not mix well with the seasonings used in his gumbo.  This recipe is courtesy of Chef Kenneth Temple.
Prep Time
23
minutes
Cook Time
37
minutes
Servings
6
servings
Vegan Filé Okra Gumbo
Total time: 60 minutes
Ingredients
  • 1 cup grapeseed oil
  • 1 1/2 pound small okra, sliced 1/4 inch
  • 1 large onion, chopped medium
  • 1 red bell pepper, chopped medium
  • 3 celery stalks, chopped medium
  • 1 tablespoon creole seasoning
  • 2 teaspoon kosher salt
  • 2 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1/2 teaspoon white pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 6 garlic cloves, chopped small
  • 2 tablespoon tomato paste
  • 2 bay leaves
  • 5 fresh thyme sprigs
  • 1 tablespoon vegan worcestershire
  • 8 cup low sodium vegetable stock
  • 4 roast italian sausages, sliced 1/2 inch thick
  • 2 teaspoon filé powder, plus more for garnish
  • 3 cup cooked, wild rice blend
Directions
  1. Turn on the stove to medium-heat.
  2. In a heavy bottom pot, add grapeseed oil and heat for 5 minutes.
  3. Once hot, fry the okra in batches for 1-2 minutes.
  4. Place in a bowl lined with paper towels.
  5. Add onion, bell pepper and celery, and cook for 6 minutes, stirring occasionally.
  6. Add okra and stir a few times.
  7. In a medium bowl, add the creole seasoning, kosher salt, black pepper, cayenne, white pepper, garlic powder and onion powder.
  8. Then mix together.
  9. Season vegetables with half of the seasoning mix, stir vegetable mixture a few times.
  10. Add garlic, bay leaf and thyme sprigs, stir a few times.
  11. Add tomato paste, stir to make sure it coats the vegetables.
  12. Add the remaining seasoning mix, vegan Worcestershire and vegetable stock.
  13. Stir a few times and bring gumbo to a boil.
  14. Add Italian vegan sausage and filé powder, bring back to a boil then reduce the heat to medium-low and cook for 35 minutes.
  15. Turn off the heat, taste and adjust seasoning, serve in individual bowls with rice and filé powder at the dinner table.
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