1 hr 30 mins
i love gumbo, so i was excited to find a vegan version of it at veganchef.com.
My Private Note
Units: US | Metric
- 2 quarts water
- 1 lb collard greens, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1 lb turnip greens, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1 lb kale, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1 lb spinach, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
- 1/4 cup safflower oil
- 1/4 cup unbleached flour
- 1 1/2 cups onions, diced
- 1 cup celery, diced
- 1 cup green pepper, destemmed, deseeded, and diced
- 2 tablespoons garlic, minced
- 3 cups cabbage, shredded
- 1 tablespoon creole seasoning
- 1/2 teaspoon salt
- 1 bay leaf
- 4 cups water
- 2 cups brown rice, rinsed
- 1/4 cup parsley, freshly chopped
- 1/4 cup nutritional yeast flakes
- Tabasco sauce or hot sauce, for garnishing
- 1In a large saucepan, place the 2 Quarts of water, and bring to a boil.
- 2Cook the collard greens in the boiling water for 2-3 minutes to blanch them.
- 3Using a slotted spoon, remove the collard greens from the boiling water, place them in a large bowl, and set aside.
- 4Cook the turnip greens, kale, and spinach in the same manner, and add to the bowl of collard greens.
- 5If using frozen greens, cook them individually in the boiling water until thawed, then remove them with a slotted spoon, and place them in a large bowl for later use.
- 6Set the cooking liquid aside for use in the gumbo.
- 7In a large pot, stir together the oil and flour to form a roux.
- 8Cook the roux over medium heat, while stirring constantly for 20-30 minutes, or until it is a golden (nutty) color.
- 9Add the onion, celery, green pepper, and garlic, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft.
- 10Slowly, stir a little of the greens' cooking liquid into the roux-vegetable mixture, blending them thoroughly together, and then stir in the remaining cooking liquid.
- 11Add the reserved greens, cabbage, Creole Seasoning, salt, and bay leaf, and bring to a boil.
- 12Cover, reduce the heat to low, and simmer for 45 minutes.
- 13Meanwhile, in a large saucepan, bring the 4 cups water to a boil.
- 14Add the brown rice, stir well, cover, reduce the heat to low, and simmer for 45 minutes or until the water is absorbed.
- 15Remove the saucepan from the heat, leave covered, and set aside for 10 minutes to allow the rice to steam.
- 16After the gumbo has simmered for 45 minutes, add the parsley and nutritional yeast, and simmer an additional 5 minutes.
- 17Taste and add additional Creole Seasoning or salt, if needed.
- 18Serve the gumbo in bowls over the brown rice, and garnish individual servings with a little Tabasco sauce, if desired.
- 19* Note: you can substitute other fresh or frozen greens of choice such as, Swiss chard, mustard greens, beet greens, or escarole.
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Nutritional Facts for Glorius Green Gumbo
Serving Size: 1 (774 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 367.6
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 281.4 mg
- Total Carbohydrate 62.1 g
- Dietary Fiber 10.9 g
- Sugars 4.1 g
- Protein 13.1 g