Hi, I am Laura. Today, we’re going to prepare iz’s vegan gumbo with andouille sausage recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. 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 well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Iz’s Vegan Gumbo with Andouille sausage is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. 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
- Get 1/16 tsp black pepper
- Prepare 1/32 tsp sage
- Prepare 1/4 tsp paprika
- Prepare 1/2 tsp black rice vinegar
- Make ready 3/8 cup water
- Take dash cayenne pepper based sausage sauce
- Take 2 tablespoons vegetable oil
- Prepare 2 tbsp flour
- Prepare 1 medium onion
- Make ready 1/2 medium green pepper
- Make ready 1 stalk celery
- Get 1 can okra (15oz)
- Make ready 1 can no salt added tomatoes (15oz)
- Get 1 cup water or broth
- Prepare 1 tsp liquid crab boil
- Prepare 1 tsp filé
- Get 2 tbsp cayenne pepper based sausage sauce
Instructions 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 %
So that is going to wrap this up for this exceptional dish iz’s vegan gumbo with andouille sausage recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
