Name: Classic Gumbo
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Ingredients: 2 cup onion (chopped, 1 medium); 2 cup celery (chopped, about 4 large stalks); 1.5 cup green bell pepper (chopped, about 1 large); 0.5 cup red bell pepper (diced, about 1 small); 0.5 cup garlic (minced); 8 cup vegetable broth; 1 can canned tomatoes (fire-roasted diced, 14.5-ounce); 1 cup fresh tomatoes (diced); 0.5 cup red wine; 1 tbsp tamari; 1 tbsp tomato paste; 1 tbsp vinegar (ume plum); 1 tbsp vegan worcestershire; 10 tbsp fresh parsley (chopped); 2 tbsp fresh oregano (chopped); 1 tbsp fresh thyme (chopped); 1 tbsp jalapeno pepper (minced, optional); 1 tsp mustard (stone-ground or creole); 1 tsp liquid smoke; 1 cup peanut oil; 1.25 cup all-purpose flour; 7 leaves bay leaves; 0.5 cup green onions (chopped, plus more for garnish); 2.5 cup okra (chopped); 1 tsp sea salt; 0.5 tsp black pepper (freshly cracked); 0.5 cup nutritional yeast; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tsp dried oregano

Instructions

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1

In a bowl, combine the onion (2 cup), celery (2 cup), green bell pepper (1.5 cup), red bell pepper (0.5 cup), and garlic (0.5 cup). Remove onion (1.5 cup) mixture and transfer to a separate bowl. Set both bowls aside.
2

In a large bowl, mix together the vegetable broth (8 cup), canned tomatoes (1 can), fresh tomatoes (1 cup), red wine (0.5 cup), tamari (1 tbsp), tomato paste (1 tbsp), vinegar (1 tbsp) (ume plum), vegan worcestershire (1 tbsp), fresh parsley (2 tbsp), fresh oregano (2 tbsp), fresh thyme (1 tbsp), jalapeno pepper (1 tbsp), mustard (1 tsp), and liquid smoke (1 tsp). Set aside.
3

Make the roux: In a large, well-greased cast-iron skillet, heat the peanut oil (1 cup) over medium-high heat. Add the all-purpose flour (1.25 cup) and stir constantly until well combined. Reduce heat to medium and continue stirring until the roux is dark brown, 15 to 20 minutes. Stir constantly to prevent burning.
4

Reduce heat to medium-low and add the larger amount of the [onion] mixture (not the reserved onion (1.5 cup) mixture). Cook, stirring constantly, until the vegetables are soft, 5 to 7 minutes.
5

Mix all of the Creole spice blend ingredients (nutritional yeast (0.5 cup), onion powder (1 tbsp), garlic powder (1 tbsp), dried oregano (1 tsp), dried parsley (1 tsp), dried thyme (1 tsp), smoked paprika (1 tsp), smoked sea salt (1 tsp), cayenne pepper (0.5 tsp), dried sage (0.5 tsp), ground cumin (0.5 tsp), ground white pepper (0.5 tsp), black pepper (0.5 tsp)) together in a small bowl until well combined, then add to the vegetables and mix well. Cook for another 5 minutes, stirring frequently, toasting the spices. This forms the base of your gumbo.
6

Transfer the base to a large stockpot. Add the broth mixture and leaves (7 bay). Mix well and bring to a boil, stirring often to prevent burning. Once boiling, uncover and cook for about 10 minutes. Reduce heat to low and simmer for 40 minutes, stirring occasionally, to reduce and thicken the gumbo.
7

Add the green onions (0.5 cup), okra (2.5 cup), the remaining fresh parsley (8 tbsp), and the reserved onion (1.5 cup) mixture. If desired, add 1 to 2 cups [water] to loosen the gumbo. Simmer for another 20 minutes. Taste and season with sea salt (1 tsp) and black pepper (0.5 tsp) as needed. Add more [cayenne pepper] to make it spicier if desired.
8

To serve, ladle the gumbo into serving bowls, removing any [bay leaves]. Add a small scoop of rice (3.5 cup) on top and garnish with chopped [fresh parsley] and [green onions].