1 cup vegetable oil (or your favorite plant oil)
1 cup all-purpose flour (or whole grain flour)
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 package of Tofurkey Italian Sausage - cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1 tsp cayenne
1 cup of Textured Vegetable Protein
2 tablespoons chopped fresh parsley or cilantro leaves
1/2 cup chopped green onions
2 tsp paprika (smoked paprika if you have it)
Fresh cracked pepper
1 tablespoon of minced garlic
1 tsp onion powder (optional)
3 bay leaves
1 tablespoon of dried oregano
1 tablespoon of dried thyme.
Salt to taste if you prefer.
6 cups vegetable stock or water
2 cups of cooked brown rice.
- Combine the oil and flour in a small pot over medium heat. Stirring slowly and constantly for 15 - 20 minutes minutes, make a medium brown roux, the color of light peanut butter.
- Saute the tofurkey sausage, onions, celergy and bell peppers in a large stock pot with a few teaspoons of your favorite plant oil. Saute until onions soften and the sausage browns a bit, then add the vegetabel stock/water. Add spices, cilantro/parsley and textured vegetable protein. Bring to a simmer.
- Once the roux is a nice light brown (careful, once it starts to burn it burns fast), add it to the stock pot of gumbo. Add it slowly and be careful as it will bubble up some. Stir well and continue to simmer for another 10-15 minutes. Remove the bay leaves if you can find them. (I end up just warning everyone that they're in there.)
- Serve in bowls over rice, topped with the green onion.