Hi, I’m Joana. Today, I’m gonna show you how to make iz’s vegan gumbo with andouille sausage recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Iz’s Vegan Gumbo with Andouille sausage Recipe
Iz’s Vegan Gumbo with Andouille sausage is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Iz’s Vegan Gumbo with Andouille sausage is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have iz’s vegan gumbo with andouille sausage using 20 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Iz’s Vegan Gumbo with Andouille sausage:
- Prepare 1/4 cup vital wheat gluten
- Make ready 1/4 tsp garlic powder
- Make ready 1/32 tsp poultry seasoning
- Prepare 1/16 tsp black pepper
- Take 1/32 tsp sage
- Get 1/4 tsp paprika
- Get 1/2 tsp black rice vinegar
- Get 3/8 cup water
- Prepare dash cayenne pepper based sausage sauce
- Get 2 tablespoons vegetable oil
- Get 2 tbsp flour
- Take 1 medium onion
- Make ready 1/2 medium green pepper
- Take 1 stalk celery
- Take 1 can okra (15oz)
- Take 1 can no salt added tomatoes (15oz)
- Get 1 cup water or broth
- Get 1 tsp liquid crab boil
- Take 1 tsp filé
- Prepare 2 tbsp cayenne pepper based sausage sauce
Steps to make Iz’s Vegan Gumbo with Andouille sausage:
- Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready.
- Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of sausage sauce and vinegar
- Mix dry ingredients together and then add water mixture
- Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough
- Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.)
- Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo.
- Just getting started
- A little better
- There we go.
- Knead dough again
- Add onion, pepper, and celery
- Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.)
- Add okra, tomatoes and water.
- Bring to a boil and allow roux to thicken the liquid.
- Cut dough in half and roll to make thinner
- Slice in half lengthwise and then into small pieces, add to boiling stew
- Add crab boil, filé, and sausage sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest.
- Remove lid and reduce if you like it thicker. Enjoy!
- Nutrition Facts: - Servings 4.0 - - Amount Per Serving - % Daily Value - calories 160 - - Total Fat 7 g 11 % - Saturated Fat 1 g 5 % - Monounsaturated Fat 2 g - Polyunsaturated Fat 5 g - Trans Fat 0 g - Cholesterol 0 mg 0 % - Sodium 792 mg 33 % - Potassium 71 mg 2 % - Total Carbohydrate 15 g 5 % - Dietary Fiber 4 g 18 % - Sugars 4 g - Protein 8 g 17 % - Vitamin A 24 % - Vitamin C 30 % - Calcium 10 % - Iron 11 %
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