Name: Spicy Greens Tempeh Gumbo
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8 servings
Ingredients: 0.25 cup all purpose flour; 2 onion onion (chopped); 4 cloves garlic cloves (minced); 2 bay leaf bay leaves; 12 cups vegetable broth; 3 ribs celery stalks (finely chopped); 1 bell pepper bell pepper (finely chopped); 0.5 head green cabbage (finely chopped); 1 pound greens (chopped turnip greens); 10 ounces spinach (leaves); 1 cup fresh parsley (minced, packed); 8 ounces collard greens (trimmed and chopped); 1 tbsp dried thyme (leaves); 0.25 tsp cayenne pepper; 1 tbsp hot sauce ((optional)); 1 tsp liquid smoke ((or to taste)); null to_taste salt; null to_taste black pepper; 3 cups beans (great northern are good); 1 pound smoked tofu (cubed); 4 cups brown rice (cooked); 2 tbsp soy sauce (reduced sodium); 1 tbsp agave nectar; 0.5 tsp cider vinegar; 0.5 tsp liquid smoke; 2 tbsp water; 4 drops toasted sesame oil ((optional)); 1 tsp hot sauce; 1 tsp garlic (minced); 1 package tempeh (cut into 1/4-inch slices)

Instructions

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1

Brown the all purpose flour (0.25 cup) in a dry skillet over medium-high heat, stirring constantly until it is a uniform medium-brown. Remove to a plate to cool. (This step can be omitted for a lighter gumbo).
2

In a large soup pot, brown the onion (2) for minutes (5). Add the garlic (4 cloves) and leaves (2 bay), and sauté for an additional minutes (2).
3

Add the cooled browned [all purpose flour] to the pot and stir well. Gradually add the vegetable broth (12 cups), stirring constantly to prevent lumps.
4

Add the celery (3 ribs), pepper (1 bell), green cabbage (0.5 head), chopped turnip greens (1 pound), spinach (10 ounces), minced fresh parsley (1 cup), collard greens (8 ounces), dried thyme (1 tbsp), cayenne pepper (0.25 tsp), hot sauce (1 tbsp), and liquid smoke (1 tsp). Bring to a boil, then reduce heat and simmer until all vegetables are tender (about minutes (15)).
5

Puree the gumbo using a hand blender or by carefully transferring to a blender. Return the gumbo to the pot. If using, add the optional beans (3 cups) or smoked tofu (1 pound) and continue to cook for at least minutes (60) to allow flavors to develop.
6

Just before serving, check seasoning and add more [salt], [black pepper], [liquid smoke], or [hot sauce] if needed. Serve hot over cooked brown rice (4 cups).
7

For the Cajun Tempeh Bacon: Mix all marinade ingredients (soy sauce (2 tbsp), agave nectar (1 tbsp), cider vinegar (0.5 tsp), liquid smoke (0.5 tsp), water (2 tbsp), toasted sesame oil (4 drops), hot sauce (1 tsp), minced garlic (1 tsp)) in a bowl.
8

Place the tempeh (1 package) slices in a shallow dish or ziplock bag and pour the marinade over. Marinate for at least minutes (15), gently shaking or stirring to distribute.
9

Drain the marinade from the tempeh and reserve. Spray a non-stick skillet with [canola spray] and place over medium-high heat. Lay the tempeh in the skillet, spoon a bit of the reserved marinade over, and cook until the marinade evaporates and tempeh begins to brown.
10

Sprinkle lightly with [cajun seasoning] (if using) and flip. Sprinkle the other side with seasoning and cook until lightly toasted. Serve hot alongside the gumbo.