Iz's Vegan Gumbo with Andouille "sausage"
Iz's Vegan Gumbo with Andouille "sausage"

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, iz's vegan gumbo with andouille "sausage". One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Iz's Vegan Gumbo with Andouille "sausage" is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Iz's Vegan Gumbo with Andouille "sausage" is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook iz's vegan gumbo with andouille "sausage" using 20 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Iz's Vegan Gumbo with Andouille "sausage":
  1. Prepare 1/4 cup vital wheat gluten
  2. Get 1/4 tsp garlic powder
  3. Get 1/32 tsp poultry seasoning
  4. Make ready 1/16 tsp black pepper
  5. Prepare 1/32 tsp sage
  6. Prepare 1/4 tsp paprika
  7. Prepare 1/2 tsp black rice vinegar
  8. Get 3/8 cup water
  9. Get dash cayenne pepper based hot sauce
  10. Get 2 tablespoons vegetable oil
  11. Take 2 tbsp flour
  12. Take 1 medium onion
  13. Get 1/2 medium green pepper
  14. Get 1 stalk celery
  15. Get 1 can okra (15oz)
  16. Make ready 1 can no salt added tomatoes (15oz)
  17. Prepare 1 cup water or broth
  18. Take 1 tsp liquid crab boil
  19. Make ready 1 tsp filé
  20. Get 2 tbsp cayenne pepper based hot sauce
Steps to make Iz's Vegan Gumbo with Andouille "sausage":
  1. Chop onion and pepper, open cans and measure flour and water - basically mise en place, get your stuff ready.
  2. Place ingredients from vital wheat gluten to the paprika into a bowl, and combine 3/8 cup or water with dash of hot sauce and vinegar
  3. Mix dry ingredients together and then add water mixture
  4. Stir this and then knead until it cleans the side of the bowl and becomes a rubbery dough
  5. Put vegetable oil into cast iron pot and place on high. (This recipe will fill a 2 quart cast iron pot.)
  6. Turn heat to high, allow oil to heat up, and add flour. Brown flour, reducing heat as it darkens, until desired color is reached. This is a roux, play with it - the color will change the flavor, I like mine fairly dark for gumbo.
  7. Just getting started
  8. A little better
  9. There we go.
  10. Knead dough again
  11. Add onion, pepper, and celery
  12. Sauté this until onion is translucent and roux is picked up by it all. (You can make this in larger batches and freeze for some quick and easy gumbo another day.)
  13. Add okra, tomatoes and water.
  14. Bring to a boil and allow roux to thicken the liquid.
  15. Cut dough in half and roll to make thinner
  16. Slice in half lengthwise and then into small pieces, add to boiling stew
  17. Add crab boil, filé, and hot sauce, reduce heat to extremely low, cover and allow to simmer until you absolutely cannot take it any longer and are about to eat the spoon rest.
  18. Remove lid and reduce if you like it thicker. Enjoy!
  19. Nutrition Facts: Servings 4.0

Amount Per Serving - % Daily Value calories 160

Total Fat 7 g 11 % Saturated Fat 1 g 5 % Monounsaturated Fat 2 g Polyunsaturated Fat 5 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 792 mg 33 % Potassium 71 mg 2 % Total Carbohydrate 15 g 5 % Dietary Fiber 4 g 18 % Sugars 4 g Protein 8 g 17 % Vitamin A 24 % Vitamin C 30 % Calcium 10 % Iron 11 %

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