Vegan Butternut Squash Okra Gumbo Recipes

KATHY HESTER'S BUTTERNUT SQUASH OKRA GUMBO

Steps:

• For the Roux In a large soup pot over low heat, add the oil and flour; mix well. You will slowly toast this mixture. It will start out a pale white, and then after about 15 minutes, it will be a light brown. After 15 more, it will be more maple colored. The most important thing is to not let this burn, so stir often throughout the roux cooking process. If you burn it, you must throw it out and start again. So go low and slow. Since this process takes about 30 minutes, I like to prep my veggies while this is cooking. Cut a little, stir the roux, cut some more, etc. For the Saute Once the roux is a medium brown and begins to smell almost like toasted nuts, add the onion, bell pepper and garlic. Turn up the heat to medium-low; stir and sauté until the veggies begin to soften, about 10 minutes. Add the herbs and spices. You can leave the salt, pepper and cayenne to add before serving if you want. Or start small and add more at the end if you're not sure how you like it yet. For the Simmer Add the water, okra, butternut squash and andouille (or beans). Cover and let it cook over medium-low heat until the okra and squash are soft, about 20 minutes. Before Serving Taste and re-season with salt, pepper and cayenne as needed. I make ours very mild since I'm the only one in my household who likes spicy food. I just add lots of hot sauce to my bowl.

VEGAN BUTTERNUT SQUASH OKRA GUMBO

Steps:

• In a large soup pot, over low heat, add the oil and flour and mix well. You will slowly toast this mixture.
• It will start out a pale white and then after about 15 minutes it will be a light brown. After 15 more it will be more maple colored.
• The most important thing is to not let this burn and stir often throughout the roux cooking process. If you burn it you must throw it out and start again. So go low and slow.
• Since this process takes about 30 minutes I like to prep my veggies while this is cooking. Cut a little, stir the roux, cut some more, etc.
• Once the roux is a medium brown and begins to smell almost like toasted nuts, add in the the onion, bell pepper, and garlic. Turn up the heat to medium low, stir and saute until the veggies begin to soften.
• Add in the herbs and spices. You can leave the salt, pepper, and cayenne to add before serving if you want. Or start small and add more at the end if you're not sure how you like it yet.
• Add the water, okra, butternut squash, and andouille or beans. Cover and let cook over medium-low heat until the okra and squash are soft, about 20 minutes.
• Taste and re-season salt, pepper, and cayenne as needed. I make ours very mild since I'm the only one in my householdwho likes spicy food. I just add in lots of hot sauce to my bowl.
• Serve topped with rice and hot sauce on the side.
• Note: this freezes well too, so I make up containers with th gumbo and rice to freeze for grab and go lunches!

VEGETARIAN GUMBO

Steps:

• Whisk flour and oil in a 7-quart pot. Cook over medium heat, stirring frequently, until the mixture is deeply browned (the color of milk chocolate), 10 to 12 minutes. Add squash, onions, poblanos and celery; cook, stirring occasionally, until the vegetables are well coated and warmed through, about 5 minutes. Stir in broth, crushed tomatoes and salt; bring the mixture to a boil over high heat. Stir in okra; reduce heat to medium-high and simmer for 5 minutes. Stir in zucchini and beans; simmer until the squash is tender, about 5 minutes. Stir in hot sauce, vinegar and pepper. Serve over rice.

VEGETARIAN GUMBO

Steps:

• Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.
• As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)
• Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.
• Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)
• Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.