powerplantop
Executive Chef
INGREDIENTS
Roux and veggies
1 cup oil
7 oz flour all purpose
1/2 cup celery chopped
3/4 cup onion diced
3/4 cup bell pepper chopped
1/2 cup green onions chopped
4 cloves garlic chopped
"meat" and seasoning
11 oz gluten Mi Can
14 oz Tofu Andouille
3 Tablespoons oil
1 Tablespoon Cajun Seasoning Your favorite brand
4 cups vegetable broth
1 can corn 1 15.25 oz can
4 cups Water
1 teaspoon salt
1 teaspoon gumbo file
1/2 teaspoon cayenne pepper ground
INSTRUCTIONS
Add 1 Cup of oil and 7oz of flour to a large glass container mix and heat in the microwave for five minutes. Mix and heat again for one minute. Continue doing this a few times until you get close to the color you want then go 30 seconds at a time. When get the color you want add 2 cups of trinity (onion, celery and bell pepper) to sweat the veggies and stop the roux from cooking.
Brown the gluten and sausages in oil on medium high heat.
Add 4 cups vegetable stock, sausages, corn, cajun seasoning and roux to a large pot on high heat. Stir to combine and bring to a boil.
Shred the gluten.
To the pot add enough water to archive the consistency you want. I used 4 Cups.
Add 1 teaspoon salt, 1 teaspoon gumbo file, and 1/2 teaspoon cayenne pepper bring to a slow boil and cook 10 minutes.
Printable recipe here: Vegan / Gout Friendly Gumbo