Description[]
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Ingredients[]
- Roux
- 2 Tbs. olive oil
- 1 Tbs. dried minced garlic (not flakes)
- 2 Tbs. unbleached all-purpose flour
- 1 cup vegetarian chicken broth
- 1 tsp. vegetarian worcestershire sauce
- gumbo
- 5 cloves garlic, minced
- 1 1/2 cups chopped red onion
- 1 large green bell pepper, chopped
- 12 oz. fresh okra, sliced
- 1 11.2-oz. pkg. vegetarian Italian “Sausage” links, cut into 1/2-inch-long slices
- 1 8-oz. pkg. chicken-flavored seitan
- 1/3 cup dry sherry
- 2 14 1/2-oz. cans Mexican-style stewed tomatoes
- 1 cup vegetarian chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried coriander
- 1/2 tsp.hot pepper sauce
Directions[]
1. To make Roux: In medium-sized, heavy-gauge saucepan, heat oil and garlic over medium heat, about 1 minute. Avoid browning garlic. Whisk in flour, and increase heat to medium-high. Whisk continually, and when paste begins to darken, add broth and worcestershire sauce. Continue to whisk as roux thickens, about 5 minutes. Remove from heat, and set aside.
2. To make gumbo: Spray 5-quart saucepan with nonstick cooking spray, preferably olive oil. Heat saucepan over medium-high heat, and add garlic, Onion and pepper. Sauté 3 minutes, and add okra. Cook 5 minutes, and add vegetarian links and seitan. Cook mixture 8 minutes, stirring often. Add sherry.
3. Add 3/4 cup broth to pan. Place tomatoes in food processor, and pulse to chop coarsely. Add tomatoes to broth. Whisk remaining 1/4 cup broth into roux, and stir mixture into gumbo. Add thyme, coriander andhot pepper sauce. Reduce heat to low; cook for 10 minutes. Remove from heat, and serve.