Vegetarian 'chicken' and 'sausage' Gumbo

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 8

Vegetarian Times 2003, Do not use garlic flakes for minced garlic. Note the original recipe called for the links to be added with the seitan. Don't. They don't benefit from cooking that long. Best added last.

Ingredients:

2 tablespoons olive oil

1 tablespoon instant minced garlic

2 tablespoons unbleached all-purpose flour

1 cup vegetarian chicken broth

1 teaspoon vegetarian worcestershire sauce

5 garlic cloves, minced

1 1/2 cups chopped red onions

1 large green bell pepper, chopped

12 ounces fresh okra, sliced

11 1/4 ounces vegetarian italian sausages, cut into 1/2-inch-long slices

8 ounces chicken seitan strips

1/3 cup dry sherry

25 ounces mexican-style stewed tomatoes

1 cup vegetarian chicken broth

1 teaspoon dried thyme

1 teaspoon dried coriander

1/2 teaspoon hot pepper sauce

Directions:

1. Roux:.
2. Heat oil and garlic over med heat for a minute. Do NOT brown the garlic. Whisk in the flour and increase heat to med high. Whisk continuous and when paste begins to darken add broth and Vegetarian Worcestershire sauce. Continue to whisk as it thickens (about 5 minutes). Remove from heat.
3. Gumbo:.
4. Pam a saucepan. Heat over med high heat then add garlic, onion and pepper. Sauté 3 minutes then add your okra. Cook 5 minutes.
5. Add the seitan. cook 8 minutes. Stir often. Then add sherry.
6. Add 3/4 cup broth to the pan.
7. Place tomatoes in processor and pulse to chop coarsely. Add to broth.
8. Whisk remaining 1/4 broth into your roux and stir into gumbo.
9. Add thyme, coriander and hot sauce. Reduce heat to low. Add links. Cook for 10 minutes or until links are done. Remove from heat and serve.

By RecipeOfHealth.com