Glorius Green Gumbo

"i love gumbo, so i was excited to find a vegan version of it at veganchef.com."
 
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Ready In:
2hrs
Ingredients:
20
Serves:
8
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ingredients

  • 1892.0 ml water
  • 453.59 g collard greens, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
  • 453.59 g turnip greens, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
  • 453.59 g kale, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
  • 453.59 g spinach, washed well, destemmed, and roughly chopped (or 1 - 10 oz. pkg. frozen)
  • 59.14 ml safflower oil
  • 59.14 ml unbleached flour
  • 354.88 ml onions, diced
  • 236.59 ml celery, diced
  • 236.59 ml green pepper, destemmed, deseeded, and diced
  • 29.58 ml garlic, minced
  • 709.77 ml cabbage, shredded
  • 14.79 ml creole seasoning
  • 2.46 ml salt
  • 1 bay leaf
  • 946.36 ml water
  • 473.18 ml brown rice, rinsed
  • 59.14 ml parsley, freshly chopped
  • 59.14 ml nutritional yeast flakes
  • Tabasco sauce or hot sauce, for garnishing
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directions

  • In a large saucepan, place the 2 Quarts of water, and bring to a boil.
  • Cook the collard greens in the boiling water for 2-3 minutes to blanch them.
  • Using a slotted spoon, remove the collard greens from the boiling water, place them in a large bowl, and set aside.
  • Cook the turnip greens, kale, and spinach in the same manner, and add to the bowl of collard greens.
  • If 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.
  • Set the cooking liquid aside for use in the gumbo.
  • In a large pot, stir together the oil and flour to form a roux.
  • Cook the roux over medium heat, while stirring constantly for 20-30 minutes, or until it is a golden (nutty) color.
  • Add the onion, celery, green pepper, and garlic, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft.
  • Slowly, 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.
  • Add the reserved greens, cabbage, Creole Seasoning, salt, and bay leaf, and bring to a boil.
  • Cover, reduce the heat to low, and simmer for 45 minutes.
  • Meanwhile, in a large saucepan, bring the 4 cups water to a boil.
  • Add the brown rice, stir well, cover, reduce the heat to low, and simmer for 45 minutes or until the water is absorbed.
  • Remove the saucepan from the heat, leave covered, and set aside for 10 minutes to allow the rice to steam.
  • After the gumbo has simmered for 45 minutes, add the parsley and nutritional yeast, and simmer an additional 5 minutes.
  • Taste and add additional Creole Seasoning or salt, if needed.
  • Serve the gumbo in bowls over the brown rice, and garnish individual servings with a little Tabasco sauce, if desired.
  • * 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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RECIPE SUBMITTED BY

<p>I am tri-vocational.&nbsp; I am an adjunct professor of women and gender studies, spiritual partner, and freelance writer/editor. I love reading, writing, cooking, baking, drumming, time with friends, my wife, and our two cats. I am passionate about life. I am not sure i have any pet peeves, however, I like to surround myself with loving spirits and positive energy. What inspires me to cook is life.&nbsp; I am always willing to push myself out of my comfort zone and learn more about the world and ingredients through my cooking.</p>
 
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