Gumbo is a dish that originated from the Louisiana Creole people during the 18th century, and is the official cuisine of Louisiana today. Hearty, rich, and strongly seasoned, the dish combines ingredients and culinary practices of several cultures, including West African, French, Spanish, German, and Choctaw.
There are many versions of gumbo, and most involve meat, chicken or shellfish. My challenge was to create a vegan version without losing the rich, authentic flavors and texture of the original dish. Omitting the chicken and sausage and ramping up on the veggies could have made this vegan. That's a fine route to go, but I wanted to demonstrate that it was possible to create a dish so similar to the original by using some of the vegan convenience products on the market, that it was almost impossible to tell the difference.
Now, vegan convenience foods like "mock meats" are billed as being unhealthy and often, not particularly tasty (I'm being kind.) While some people could be called addicts, using them as the centerpiece of most meals, I'm more of a recreational user. On certain occasions, these products can serve a purpose, like when you have a mixed veg and non-veg family and want to help them transition, or when you're serving a tough crowd of committed carnivores, perhaps at a Super Bowl party. I know that for some folks, that's not an appealing proposition, but at least there are some products that are worth considering.
Field Roast and Beyond Meat are two brands that I feel are high quality and have a satisfying taste and texture. Field Roast is made from wheat gluten and Beyond Meat is made from pea and soy 
protein, so know your food allergies or sensitivities before purchasing. In this recipe, they both work well, but feel fee to substitute your favorites.
Back to the gumbo. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (which is dried and ground sassafras leaves), or roux, the French base made of flour and fat. I chose roux because a) I am not a big fan of okra and b) I defy you to find filé powder in the spice isle of most grocery stores and c) although the term roux might be intimidating, it's very simple and is a technique you can use to thicken other soups and stews.
Other ingredients that are commonly found in gumbo are celery, bell peppers, onions and of course, Creole seasoning. While not necessarily traditional, I added fresh green beans and black eyed peas for their southern goodness and texture. Enthusiasts are adamant that you begin with a homemade, strong flavored stock. In an effort to keep this as simple as possible, I used store-bought vegetable stock, but if you have the time and the inclination, by all means, make your own. Gumbo is traditionally served over rice, but feel free to substitute a grain of your choice. If you are looking to transition to a plant-based diet or trying to satisfy the non-vegans in your life, give this Vegan Chicken and Sausage Gumbo a try. It does take a little effort, but the payoff is well worth it and leave the word "vegan" out until after your family or friends have tried it. You'll really be pulling the synthetic wool over their eyes!
Remove plastic casing (if necessary) and cut sausages diagonally, into 1/2-inch pieces. Line a large casserole dish with paper towels. In a large Dutch oven or pot, heat 2 tablespoons of oil over medium-high heat. Add the sausage and cook until well-browned, about 3 to 4 minutes per side. Remove the sausage and place on the prepared plate. Set aside.
|To make the Creole seasoning, mix all the ingredients together. Store leftover in a sealed jar or baggie.
Shred the vegan chicken strips into pieces, to create better texture. In the same pot, over medium-high heat, add the shredded vegan chicken with 2 tablespoons of Creole seasoning. Stir and cook until well coated, about 5 to 6 minutes. Remove the pieces from the pot, place in the lined casserole dish with the cooked sausage, and set aside.
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To make the roux, use the same pot and over medium heat, combine the remaining 1/2 cup oil and the flour and stir. Cook, while stirring frequently, for about 20 minutes. The roux will go from light colored to a milk-chocolate color over the course of the cooking time.
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Add in; onion, celery, bell peppers, green beans and black eyed peas and stir to mix in with the roux. Cook for about 5 minutes till vegetables begin to soften. Add the vegetable broth, bay leaves and reserved vegan chicken and sausage.
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Stir occasionally while simmering, uncovered for about 30-40 minutes, until the vegetables are soft and a thick broth has developed. Add lemon juice then taste and adjust seasonings by adding more Creole, cayenne or salt. Discard bay leaves. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Top with scallions and serve.
Remove plastic casing (if necessary) and cut sausages diagonally, into 1/2-inch pieces. Line a large casserole dish with paper towels. In a large Dutch oven or pot, heat 2 tablespoons of oil over medium-high heat. Add the sausage and cook until well-browned, about 3 to 4 minutes per side. Remove the sausage and place on the prepared plate. Set aside.
|To make the Creole seasoning, mix all the ingredients together. Store leftover in a sealed jar or baggie.
Shred the vegan chicken strips into pieces, to create better texture. In the same pot, over medium-high heat, add the shredded vegan chicken with 2 tablespoons of Creole seasoning. Stir and cook until well coated, about 5 to 6 minutes. Remove the pieces from the pot, place in the lined casserole dish with the cooked sausage, and set aside.
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To make the roux, use the same pot and over medium heat, combine the remaining 1/2 cup oil and the flour and stir. Cook, while stirring frequently, for about 20 minutes. The roux will go from light colored to a milk-chocolate color over the course of the cooking time.
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Add in; onion, celery, bell peppers, green beans and black eyed peas and stir to mix in with the roux. Cook for about 5 minutes till vegetables begin to soften. Add the vegetable broth, bay leaves and reserved vegan chicken and sausage.
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Stir occasionally while simmering, uncovered for about 30-40 minutes, until the vegetables are soft and a thick broth has developed. Add lemon juice then taste and adjust seasonings by adding more Creole, cayenne or salt. Discard bay leaves. Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Top with scallions and serve.
