Yay! 'Green Gumbo' already is vegan, and VERY satisfying with its super rich texture and flavors. It's a great way to get some awesome greens in too. I made a pot today, and my tummy has that wonderful warm, happy feeling now. Here's a recipe! Enjoy!
Make a roux! Using about 4 tablespoons of olive oil and 1/4 cup of flour in a cast iron dutch oven. Heat the pot on medium low and whisk constantly until the roux starts to smell toasty and turns a very light peanut butter color.
1 sweet onion, diced
3 ribs of celery, diced
1 green bell pepper, diced
3 cloves of garlic, minced
Add diced 'trinity' and garlic to the roux and saute until veggies start to sweat and become slightly tender.
3 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon paprika
dash of white pepper
salt
Add spices and salt.
Clean and chop 1 bunch of greens. I used some mixed kale today and it works out awesome. You can use collards, carrot greens, and parsley too. Toss em in the pot!
Add 3 cups of vegetable broth, and a tablespoon of apple cidar vinegar. Stir well and allow to simmer until all veggies are tender.
Add 1 tablespoon of file powder, and serve with rice. *Hot sauce it and add sweet pickled peppers as a garnish with some scallions! Wooooweee!
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