Wednesday, May 14, 2008

Gumbo with Vegan Andouille Sausage

Looking for something to go with a baguette? Try this gumbo!

Andouille Sausage
Make vegan sausages the same way as this recipe (but make 4 sausages), but use the following spice blend
- 1 tsp thyme
- 2 bay leaves, finely crumbled
- 1 tsp red pepper flakes
- 6 cloves garlic, chopped
- 1 tbsp paprika
- 1 tsp sage
- 1 tsp sugar
- 1 tsp salt
- freshly ground pepper
- 1 tsp liquid smoke

1. Grind thyme, bay leaves and pepper flakes with a mortar and pestle. Add garlic cloves and mash with spices. Add with other spices listed above, and make 4 sausages as usual.

- 5 tbsp margarine
- 1 tbsp oil
- 5 tbsp flour
- 1 large sweet onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups sliced okra
- 7 -8 cups water or veggie stock
- 2 andouille sausages, thickly sliced
- 2 bay leaves
- 1 tbsp soy sauce
- few dashes of hot sauce
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- freshly ground black pepper
- 2 handfuls baby spinach
- 2 green onions, sliced
- 1/2 cup chopped fresh parsley
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp basil

1. Heat margarine and oil in a large pot over medium heat. Add flour and stir constantly for about 5-7 mins, until flour turns a caramel colour. Add onions, celery, and green onion and fry for 5 mins. Add okra and garlic and cook 1 min. Slowly add in 7 cups of water.
2. Add sliced sausage, bay leaves, soy sauce, hot sauce, cayenne, and salt and pepper. Bring to bubbling, then simmer for 50-60 mins, adding more water if it gets too thick.
3. Add in baby spinach, green onions, parsley, paprika, thyme and basil. Cook 5 mins. Adjust seasonings and serve in a bowl over rice.


Anonymous said...

I've been lurking on your blog awhile as a new vegan, and I've enjoyed many of your recipes. This one, however, makes me ecstatic! I'm from Houston, and being that it's crawfish season, I've been craving canjun like you can't imagine. Yay for eyeless gumbo!

Katie McQuage said...
This comment has been removed by the author.
Meat-free Mike said...

Lay THIS recipe for Andouille on Emmeril and see whot he says! :)

viennaguitar said...

Mmmm...I made this last night, and it really hit the spot. I added some chopped fresh tomato and extra hot sauce (we're getting over colds, and could use some extra zing). I may even try to make this for my veg-dubious mother some time!

Kitty said...

I finally made both the sausage and the gumbo tonight. It is absolutely delicious! I'll definitely make this again.

Karen said...

I made 4 batches of this stuff for the first time last night for a dinner for one of the clubs I'm in. They ate ALL of it up and LOVED it. They even liked the sausages which I as surprised since most of them usually complain when we have a veggie meal. Thanks so much!

Sahra Cayetano said...

I made just the sausages to bring to a potluck last Saturday and they were a big hit! The veg*ns were so happy to have something other than veggies to put on the grill. Thank you!

Kate said...

Just made this again for the 4th time... my husband and I are in love with this recipe! It is so delicious. My husband (not vegan) requests it on a regular basis.

Anonymous said...

Hi Vegan Dad,
I wonder if you could clarify something regarding the method of this recipe. I didn't see any instruction for the 5 tablespoons of margarine listed in the ingredients. I noticed the steps to heat the oil, then add the flour (to make a roux?). When does the margarine come into play? Could you please advise?

Vegan Dad said...

Heat it with the oil--I fixed the recipe.

The Hob Nob said...

So good! I made this tonight and my non-veg husband loved it too! Vegan fried dill pickles + this recipe + mint juleps = yummy! I can't wait to try another recipe on here...wonderful thing you are doing. :)

Helen said...

Just finished making these sausages. Going to add them to beans and rice - though I almost hate to, they're so good on their own - next time I'll grill them, put them in a bun, and top them with mustard and sauteed peppers. Thanks for this cool recipe link, and for your awesome blog!

Sharine said...

Tres delicieux! Merci beaucoup pour la recette! I've made vegan Cajun sausages before using a different recipe, but these rocked my Jambalaya! I made a few minor changes due to our dietary requirements: omitted the soy sauce and sugar, and used a couple tablespoonfuls of apricot preserves instead. Also, after steaming, I heated the sausages in the oven for another 25 minutes to crisp up the outsides so they would remain firm in the Jambalaya. We have two left and I can't wait to test them on the grill!

Toby said...

I just discovered your blog and i really like what I've seen. I'm not a vegan, not even a vegetarian any more, but I am steering the family more in that direction. I want to try this recipe out, and have purchased the ingredients but I need to clarify something, do I substitute the spices here for the spices in the original sausage recipe or add them in addition to?

MattCoon said...

I've been searching for a meatless andouille recipe, and can't wait to try this one. One question - when you substitute the spices, do you still include the nutritional yeast?

Aaron said...

This gumbo is great, but I'm looking to add more. Are those chickpeas in the picture?

Michele said...

I've tried several vegan sausages and...they're ok. Yours, however, is FANTASTIC! I've only been vegetarian for a little over a year, and the hubby isn't into it at all--this recipe will definitely make him a believer-if not a convert! Dinner will be great tonight! Thank you!

Bonnie said...

I made this recipe last night for non-veg friends and everyone loved it! The only substitution I made was to use collard greens instead of the spinach and I used more (2 bunches chopped) and added it about 15 minutes earlier than called for with the spinach. It was great. Another hit, Vegan Dad! Thank you for posting it.

JenniferClement said...

I made the sausages to go with red beans & rice. They are wonderful! Thanks so much - you rock!!

freeinsilence said...

I am looking forward to trying this, so excited I saved it on my Pinterest bulletin board for later. It then occurred to me I should ask for your permission to do so. Is this ok, or would you rather I removed it?

Rachel Page said...

his recipe looks great and the ingredients are fantastic!

Runner said...

Does anyone know how many servings this makes? And can it be doubled or tripled? I wondered because of the roux. Thanks so much!