Thursday, May 1, 2014

On My Hearth: Red Bean Gumbo



Whenever I think about gumbo, I hear the Jimmy Buffet song playing in my head! Off course, I'm sure that Jimmy's is nothing like this one! Packed full of veggies and spice but no added fat nor animal products, this one is much healthier but just as delicious as the N'Orleans version. Once again, I turned to Robin Robertson's Fresh from the Vegan Slow Cooker. I'm copying this directly from her website, please pop over there for more of her fantastic recipes!

Red Bean Gumbo photo 20140430_120048_zps6pbkqez4.jpg

Red Bean Gumbo


This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson © 2012.
Slow Cooker Size: 4- to 6-quart
Cook Time: 6 to 8 hours on Low or 4 to 5  hours on High

1 large yellow onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
4 cups vegetable broth
One 14-ounce can diced fire-roasted tomatoes, with their juices
3 cups cooked dark red kidney beans or other red beans or 2 (15-ounce) cans kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 1/2 cups sliced fresh or thawed frozen okra (or diced zucchini)
1 teaspoon dried thyme
1 teaspoon file powder (optional)
Salt and freshly ground black pepper
8 ounces vegan sausage links, sliced (optional)
1 teaspoon Tabasco sauce, or to taste
1/2 teaspoon liquid smoke
3 cups cooked brown rice, for serving

1. Combine the onion, celery, and garlic in a slow cooker. Add the broth, tomatoes and their juices, beans, bell pepper, okra, thyme, file powder (if using), and salt and pepper to taste. Cover and cook on Low for 6 to 8 hours.

2. Meanwhile, sauté the sausage, if using. Set aside.

3. Taste and adjust the seasonings. Just before serving, stir in the Tabasco and liquid smoke. If the gumbo isn’t thick enough, use a stick blender to puree some of the soup right in the cooker.  Add the sauteed sausage slices, if using. To serve, spoon some cooked rice into soup bowls and ladle the hot gumbo on top.

VeganGypsy says: I loved this gumbo! My only complaint was that it's a little thin, I ended up draining off some of the liquid before serving. While I did include the veggie sausage (Tofurky brand) to appease Chip, I think it would've been just as tasty without it.

OmniHunny says: This is some good gumbo, Babe!

Yesterday's dinner was not quite as successful. The North African Chickpea Soup was just..ok. It had a nice kick to it, enjoyed the spicy flavor, but something was missing. Maybe it was the consistency? There was a lot of broth, I ended up added a scoop of brown rice to each bowl. Don't take my word for it, though, I encourage you to try the recipe and let me know what you think.

Today I'll be making the Southwestern Stuffed Bell Peppers, always a favorite around here. I have to run to the grocery store for more peppers, though, as somebody used mine up on his salad. *wink* Hey, the man is eating vegetables, I can't complain!

Have a great day,



1 comment:

  1. Sounds yummy! Glad to see you posting (even though I am only online when I am out and about and can take advantage of some free wiFi. Nice to see that all is well with you! :)

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