Gumbo

Jeff said this was an A+. Used less garlic.
Protein was vegan sausage, my shrimp seitan, smoked tofu and vegan chorizo.
It seemed like too much oil for the roux because it didn't look like the picture but it still worked.
Gumbo flavor was just right, not too rich or spicy.

subheading: Trinity + garlic:

2 cups onion, chopped (1 medium)

2 cups celery, chopped (about 4 large stalks)

1 ½ cups green bell pepper, chopped (about 1 large)

½ cups red bell pepper, chopped (about 1 small)

½ cups garlic, minced

subheading: Gumbo ingredients:

8 cups water

3 tablespoons no-chicken bouillon base

1 (14.5 oz) can fire-roasted tomatoes

1 cup fresh tomato, diced

½ cup red wine

1 tablespoon tamari

1 tablespoon tomato paste

1 tablespoon ume plum vinegar (or red wine vinegar)

1 tablespoon vegan Worcestershire sauce

2 tablespoons plus ½ cup chopped fresh parsley, plus more for garnish

2 tablespoons fresh oregano, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon minced hot pepper (optional)

1 teaspoon stone-ground or Creole mustard

1 teaspoon liquid smoke

1 cup neutral vegetable oil

1 ¼ cups all-purpose flour

6 to 8 bay leaves

2 ears of corn, shucked and cut into 4 pieces each (optional)

½ cups green onions, chopped, plus more for garnish

3 cups fresh okra, chopped

1 cup to 2 cups filtered water (optional)

4 cups cooked rice, for serving

subheading: Creole Spice Blend:

½ cup nutritional yeast

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon smoked or plain sea salt

½ teaspoon cayenne pepper

½ teaspoon dried ground sage

½ teaspoon ground white pepper

½ teaspoon freshly cracked black pepper

Protein Add-ins (see blog post)

Directions at mississippivegan.com

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