Name: Mushroom Tempeh Gumbo
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1.5 tsp dried thyme; 1.5 tsp smoked paprika; 1 tsp dried basil; 1 tsp granulated onion (or onion powder); 0.5 tsp freshly ground black pepper; 0.5 tsp granulated garlic (or garlic powder); 0.5 tsp rubbed sage; 0.33 tsp cayenne pepper (use more for more heat); 0.33 tsp freshly ground white pepper (use more for more heat); 8 oz tempeh (any variety); 2 tsp soy sauce (or gluten-free tamari); 0.33 cup whole wheat flour (or gluten-free flour); 6.5 cup vegetable broth (“no-chicken” or other); null null water (for cooking); 1 null onion (large, finely chopped); 2 ribs celery (large (or three medium), finely chopped); 1 null green bell pepper (large, stemmed, seeded, and finely chopped); 16 oz portobello mushrooms (stemmed, sliced about 0.25-inch thick, and cut into inch-long pieces); 4 oz mushrooms (sliced, a gourmet blend of cremini, oyster, maitake, and button mushrooms, any type); 6 clove garlic (minced); 12 oz okra (sliced, fresh or frozen); null null salt (to taste); 3 cup cooked brown rice; null null hot sauce (to taste/serve)

Instructions

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1

Combine all dried thyme (1.5 tsp), smoked paprika (1.5 tsp), dried basil (1 tsp), granulated onion (1 tsp), freshly ground black pepper (0.5 tsp), granulated garlic (0.5 tsp), rubbed sage (0.5 tsp), cayenne pepper (0.33 tsp), and freshly ground white pepper (0.33 tsp) in a small bowl to make the seasoning blend.
2

Cut the tempeh (8 oz) into 0.5-inch cubes. In a mixing bowl, drizzle with soy sauce (2 tsp) and mix well. Sprinkle with seasoning blend (1 tsp), mix well, and set aside to marinate.
3

Heat a large, dry soup pot or Dutch oven. Add whole wheat flour (0.33 cup) and toast, stirring constantly, until it turns the color of a paper bag and starts smelling nutty. Remove from heat. Pour into a blender along with vegetable broth (2 cups) and blend until combined. Set aside.
4

Wipe out the pot and return it to the heat. Add the onion (1) and cook until it begins to soften, adding [water] by the tablespoon if needed to prevent sticking. Add the celery (2 ribs) and bell pepper (1 green) and continue to cook another minutes (2). Add the portobello mushrooms (16 oz), mushrooms (4 oz), garlic (6 clove) and water (2 tbsp) and cover tightly. Cook until mushrooms begin to soften, about minutes (2).
5

Give the flour mixture another quick whirl in the blender and add it to the vegetables, along with vegetable broth (4 cups) and the okra (12 oz). Add all the remaining seasoning blend, and bring to a simmer. Reduce heat to low, cover, and cook for minutes (25).
6

While the gumbo is cooking, brown the [tempeh]. Heat a non-stick skillet and add the [tempeh] in a single layer. Cook, turning often, until it is browned on all sides.
7

After the gumbo has cooked for minutes (25), add the [tempeh] and, if the soup seems too thick, another vegetable broth (1 cup). Cook for a few more minutes. Check the seasoning and add [salt] if you like. Serve in bowls over cooked brown rice (3 cups) with [hot sauce] on the table.