Vegetarian Gumbo (GF option)

I wasn’t going to write a recipe for my first try but it turned out so good that I just had to. I may edit as the recipe gets perfected.

  • 1 package tempeh
  • 1/4 c flour (heaping) we use quinoa flour now what we are GF if not GF you can use white or whole wheat
  • 1/4 c vegetable oil
  • 1 medium onion
  • 1 green bell pepper
  • 3 stalks celery
  • 2-3 cloves garlic
  • 7-8 c water or vegetable broth
  • 2 bay leaves
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cayenne
  • 1 tsp filé
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1 tsp paprika
  • 1/8 tsp jalapeno powder
  • 1/2 c chopped fresh parsley
  • Dash of lemon juice
  • Dash of rice wine
  • 2-3 green onions
  • 1/8 c soy sauce

In a medium heat skillet sear tempeh (chopped into cubes) with oil until golden brown. Set aside. In a deep iron pot cook on low/med heat the oil and flour stirring slowly but constantly until it is the color of milk to dark chocolate, about 5-10 minutes. Add onions, bell pepper, celery and garlic and stir for another 5 minutes. Slowly add liquid. Bring to a simmer and add the ingredients from bay leaves to cayenne, including the cooked tempeh that was set aside. Let simmer for 45-60 minutes. Turn heat to low and add the rest of the ingredients, except soy sauce. Our soy sauce is “living” so I add it after the food is turned off to preserve the beneficial bacteria. Serve over rice in a soupy fashion.

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