My hard work at making Gumbo Z’Herbes with 15 greens at New Year’s has finally paid off. I whipped out my recipe for micro roux, rummaged the refrigerator for greens, and started cooking.
Here’s my quickie recipe for vegan gumbo, and, miracles never cease, it’s delicious.
Make a Micro Roux. Mix 2/3 cup flour with ½ cup vegetable oil in a 4 cup bowl and microwave for 5 minutes. Stir. Continue to cook 30 seconds at a time until reaches the mahogany brown stage. Add 4 stalks chopped celery, 1 chopped onion, 1/2 chopped bell pepper, 1-2 TSP minced garlic and microwave until tender, stirring often. Transfer to pot and place on stove top. Add 1/3 cup hot water, then 2-3 cups vegetable broth. Add ½ large package (16 oz fresh) chopped turnip greens. Cook, add 1 or more tablespoons of tomato paste to cut the acidity. Add more liquid if needed. Season with basil, oregano, salt, pepper. Simmer until thick and greens tender. Gumbo in less than an hour!
There’s only one catch — it serves way more than one! But leftover gumbo is great whether it’s seafood or vegan.