How To make Baked Vegetable Gumbo Creole
1 lb Okra, sliced diagonally
20 oz Frozen okra, sliced
Boiling salted water 1 ea Celery rib, sliced diagonal
2 ea Bell peppers, cut in strips
20 oz Frozen lima beans
8 ea Ears fresh corn kernels
20 oz Frozen corn, thawed
Margarine Bread crumbs 1 sm Onion,chopped
4 ea Ripe tomatoes, sliced
2 ea Serrano chiles,thinly sliced
1 ts Chopped fresh basil
1/2 ts Dried basil,crumbled
Salt to taste Black pepper to taste Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. Oil a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle with chiles and season with salt and pepper. Dot with margarine and sprinkle with bread crumbs. Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sauteed. Bake uncovered in preheated 300F for 1 hour. NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.
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Plant-based Vegan Creole Gumbo
Plant-based Vegan Creole Gumbo (Oil-free)
Oil-free Dry Roux:
~1 cup whole wheat flour
~2 tsp Creole seasoning (optional) - I like low sodium Tony Chachere’s
*Heat a cast-iron skillet over high heat.
*Put flour in skillet, turn down fire to medium-low, and stir constantly until the flour gets dark brown, the color of a copper penny.
*This should take about an hour or so.
*Do not walk away from this process. If it burns, you must start over.
Gumbo:
~1 cup onion
~1 cup bell pepper
~1 cup celery
~½ cup shredded carrots
~5 cloves of garlic
~2 cayenne peppers
~2 quarts of rich veggie stock
~1 pound 12 oz of frozen okra
~1 cup of cold water for roux
~Another quart of water if needed
~Creole seasoning, salt, pepper, garlic powder, and onion powder to taste if needed
*Water saute seasoning vegetables (onion, bell pepper, celery, carrots, garlic, and cayenne peppers) in water or veggie stock for about 10 minutes.
*Add stock.
*Mix three heaping tablespoons of dry roux in a bowl with about a cup cold water.
*Pour roux mixture into pot.
*Bring to a boil for about 10 minutes.
*Add okra and additional water as needed.
*Let cook on low for at least an hour. Longer is better.
*Season as needed with Creole seasoning, salt, pepper, garlic powder, and onion powder
My plant-based vegan lifestyle began in December, 2016. I'm healthier, and I've lost more than 60 pounds eating foods I love. A Creole cook, I've learned how to infuse Louisiana cooking into my plant-based dishes.
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Creole Gumbo
Cooking some Gumbo. I forgot to add some white wine. Add 3 oz when you add the vegetables!
DELICIOUS VEGAN GUMBO RECIPE | UPDATED 2021
HEY GUYS TODAY IM SHOWING YOU AND UPDATED VERSION OF MY GUMBO RECIPE
HOPE YOU GUYS ENJOYED THIS VIDEO
BEEFLESS STOCK LINK
CHICKEN LESS VEGAN STOCK
GUMBO RECIPE:
1 RED BELL PEPPER
1 GREEN BELL PEPPER
1 LARGE ONION OR (2 SMALL)
4 CELERY RIBS
2 GREEN ONIONS
1 TBSP MINCED GARLIC
2 TBSP GRAPE-SEED OIL (FOR VEGGIES)
1 TBSP SESAME OIL
1 PACK OF BABY BELLA MUSHROOMS OR (2 CUPS)
2 BUNCHES OF OYSTER MUSHROOM OR (2 CUPS)
2 CUPS OF FRESH OR FROZEN ORKA
1 PACK OF VEGAN SHRIMP (OPTIONAL)
1 CUP WILD RICE (FOLLOWING INSTRUCTIONS ON THE BAG)
8 CUPS VEGAN BEEF STOCK OR VEGGIE STOCK
1 14OZ CAN DICED TOMATOES
ROUX:
1/2 CUP GRAPESEED OIL
1 CUP FLOUR
SEASONINGS:
1 TSP CAJUN SEASONING
1 TSP CREOLE SEASONING
2 TSP GARLIC POWDER
1 TSP SALT
1/4 TSP SMOKED PAPRIKA
1/2 TSP BLACK PEPPER
1/2 TSP FILE GUMBO SEASONING
2 TBSP MUSHROOM SEASONING
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