Since I am still working and volunteering deep in the Gulf of Mexico, this we are featuring a vegan Gumbo recipe. Gumbo is a traditional dish that has French and Louisiana routes. You can find it anywhere you go and every local has a different  secret ingredient or method to share. They also really love the spice down here! We’ve figured out it is either spicy or sweet down here, nothing is bland. So enjoy some good ol’ fashioned Cajun Gumbo from bayou country!

Vegan Cajun Gumbo 

3 Quarts of Vegetable Stock
1 Cup Cooked Rice
3 Cups Cubed Firm Tofu
1 Cup Chopped Tomatoes
1 Cup Olive Oil
1 Cup Organic Flour
1 Cup Chopped Onions
1 Cup Chopped Celery
1 Cup Chopped Red Bell Pepper
1/4 Cup Chopped Garlic
3 Cups Cooked Red Kidney Beans
2 Cups Sliced Okra
1 tsp Chopped Fresh Thyme
1 tsp Chopped Fresh Basil
Salt and black pepper to taste

Louisiana Hot Sauce

Cook rice and set aside. In a 5 quart Dutch oven, heat oil over medium heat and add flour to make the rue. Using a wire whisk, stir constantly until dark brown. Do not overcook, as it will turn black. Add olive oil onions, celery, bell pepper, okra, and tofu. Saute until the vegetables are a little wilted and the tofu is golden brown.  Ladle in vegetable stock, one scop at a tim. Add the beans and boil for 30 minutes. Add tomatoes, thyme, basil, salt, pepper, and hot sauce. Add rice and serve with hot sauce.

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