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Vegan Collard Gumbo Recipe

 

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We usually think of gumbo as a Cajun dish full of seafood. Here's our vegan version...without the seafood of course.

Ingredients:

* 2 pounds collard greens, stems removed and chopped
* 2 cups water
* 1/4 cup canola oil
* 2 tbsp canola oil (separate)
* 1/4 cup flour
* 2 onions, diced
* 4 stalks celery, chopped
* 3 or 4 tomatoes, chopped
* 1 green bell pepper, diced
* 1/4 tsp cayenne pepper (or to taste)
* 1/2 tsp thyme
* 1/2 tsp oregano
* 1/4 cup Sriracha hot chili sauce (or your favorite)
* 1 tsp file powder
* 3 cloves garlic, minced
* 6 cups vegetable broth
* 2 bay leaves
* 2 cups pre-cooked kidney beans (or 16 oz can)
* fine sea salt and pepper to taste
* 1 1/2 cups brown rice, pre-cooked

Directions

1. In a large soup pot, boil the collard greens in two cups water for about ten minutes. Cover and cook another 10 minutes. Reserve the cooking water.
2. In a separate small pot, whisk together the 1/4 cup oil and flour over low heat to form a roux, stirring continuously for about 10 to 15 minutes until it turns a dark reddish brown, remove from the heat and set aside.
3. In a large soup pot sautee the onions, bell pepper, celery and tomatoes in the 2 tablespoons of oil just until just soft. Reduce the heat and add the hot sauce, file powder, cayenne, thyme, oregano, parsley and garlic and cook while stirring for one or two more minutes.
4. Add the roux and the vegetable broth and stir well. Add the cooking water from the collard greens. Bring to a simmer, and allow to cook for 15 minutes.
5. Add the collard greens, kidney beans, and rice and cook for 5 more minutes. Remove bay leaves and serve hot.