Vegan Gumbo

Vegan Gumbo is a US-based dish made in Louisiana and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the cajun and mixture of celery, bell peppers, and onions.

We have Indianised this dish as per the local availability of spices and veggies.

Ingredients

Cowpeas kabab

• 1 cup onion finely chopped
• 1 cup cowpea beans boiled
• 1 cup mushrooms finely chopped
• 4-5 cloves garlic, minced
• 1 tablespoon soy sauce (naturally brewed soya sauce)
• 1teaspoons dried thyme
• 1 teaspoon chilly powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper powder
• Rock salt to taste
• ¼ cup besan ( channa dal flour)

For Gumbo

• 2 cups vegetable broth/water4-5 cloves garlic, minced
• 1 tablespoon soy sauce (naturally brewed soya sauce)
• 1teaspoons dried thyme
• 1 teaspoon chilly powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper powder
• 1 stalk celery, diced(optional)
• 2 cups okra (200 g), sliced into 1/2-in (1 cm) rounds
• 1 green bell pepper, diced
• 1 ½ cups tomato puree
• 1 ½ lentil dal (masoor dal)
• ¼ cup of thick coconut milk
• Brown rice, cooked, for serving
• Fresh parsley, chopped, for serving

Direction

1. Heat a large pot and add ½ cup finely chopped onion and cook for 3-4 minutes, until semi-translucent.
2. Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
3. Add 2 cloves of minced garlic, the soy sauce, 1 teaspoon thyme, 1 teaspoon chilly powder, ½ teaspoon oregano, ¼ teaspoon pepper powder, and cook for another 4-5 minutes, until all of the liquid has evaporated and the spices are fragrant.
4. Add the beans to a medium bowl and mash until mostly smooth (a few lumps are okay). Then, add the mushroom mixture, besan/channa dal flour, and mix well until combined. Use your hands to knead the mixture until cohesive, then roll the mixture into small balls.
5. Line the tray with parchment paper and arrange the kebabs in an oven tray. Preheat oven at 180 C for 10 minutes. Bake the kebabs for 30 minutes at 180 C.
6. Add the ½ cup finely chopped onion, the celery, and the okra to the pot and cook for 4-5 minutes, until the onion is semi-translucent.
7. Add the remaining 4 cloves of minced garlic and the green bell pepper and cook for another 3-4 minutes, until the garlic is fragrant.
8. Add 1 teaspoon thyme, ½ teaspoon oregano, 1 teaspoon chilli powder, and ½ teaspoon pepper and cook for 4 more minutes, until the spices are fragrant.
9. Add the crushed tomatoes and stir until combined. Then, add the lentil dal and add 2 cups vegetable broth/water and stir until well combined. Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
10. Switch off the gas and add thick ¼ cup coconut milk.
11. Season with salt to taste. Then, add the meatballs and stir to incorporate.
12. Serve over rice and garnish with freshly chopped coriander

Note

You may skip celery.
We have used naturally brewed soy sauce ( available at Simply Namdari in Bangalore. Also available on Amazon)
Added coconut milk as a thickener as we have not used corn flour or all-purpose flour.