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Started By
Message
Anyone ever make a vegetarian gumbo?
Posted on 1/26/13 at 11:35 am
Posted on 1/26/13 at 11:35 am
Yeah, yeah, I know...not my choice, it's for a fundraiser.
Obviously I'll make a roux, the trinity, and use vegetable stock. I'm thinking maybe mushrooms to give it a "meatier" feel?
Any ideas appreciated!
Obviously I'll make a roux, the trinity, and use vegetable stock. I'm thinking maybe mushrooms to give it a "meatier" feel?
Any ideas appreciated!
7
Posted on 1/26/13 at 11:40 am to Miz Piggy
Posted on 1/26/13 at 11:58 am to hobotiger
I love reviews like this:
quote:
5 stars. did modify this a little, but its a great recipe and very versatile (as most gumbos are!). We added some meat- some smoked ham, a small tiliapia fillet and a couple slices bacon. We also used a red bell pepper and quite a few cloves of garlic. I used organic red russian kale and this was just a wonderful way to use the greens. I think this would also be great with a stronger green like mustard. I used the spices called for and also added about a tsp of Emeril's Essence Creole Seasoning recipe #41970. We also used beef stock rather than vegetable (I used Better than Boullion, and kept it light though). I used brown rice for the rice as well. So, I hope you don't mind all the modifications we made- it made a fantastic dinner. I am always buying greens and then struggling to figure out how to use them. This is a great twist on gumbo and a great way to get the nutrients from the greens. We served with sour cream and Crystal hot sauce- I enjoyed mine with a little extra sharp cheddar. Just great. A keeper! Thank you for another winner, Jenny!
Posted on 1/26/13 at 12:01 pm to Miz Piggy
quote:
Obviously I'll make a roux, the trinity, and use vegetable stock. I'm thinking maybe mushrooms to give it a "meatier" feel?
I have done this a couple of times for my mom who doesn't like meat (I definitely did not get that gene) and wanted something besides vegetable soup.
I also used veggie stock, but had to add more salt than what I would've liked. I ended up cheating a little and added bacon drippings, but I think adding salted butter would work as well.
I made the roux extra dark and used lots of mushrooms, which were a very good addition, IMO. I also put in extra okra and diced tomatoes.
It turned out alright. My mom loved it, which was all that mattered to me. We meat eaters crumbled the bacon I fried for the drippings on top.
Posted on 1/26/13 at 12:05 pm to hobotiger
I made gumbo z'herbes once, but it wasn't nearly as good as what I had at Lagniappe Too in New Iberia. Theirs is awesome! Mine tasted like a big pot of greens. NTTAWWT.
Posted on 1/26/13 at 12:43 pm to Miz Piggy
Tofu? 
Posted on 1/26/13 at 12:48 pm to Miz Piggy
You could always buy soy sausage to add. Mushrooms and lots of veggies. Sweet potatoes are always a good filler but I don't know if that would be appropriate for a gumbo.
You can also add quiona/millet to bulk it up a little (could replace rice?).
You can also add quiona/millet to bulk it up a little (could replace rice?).
Posted on 1/26/13 at 1:08 pm to Darla Hood
quote:
I made gumbo z'herbes
I've made this several times. I used some ham for flavoring, but it would be good without that. Greens have a lot of flavor. I'd for this before the mushrooms, but if I were to add mushrooms to it, I'd probably sweat them a bit first so I didn't have too strong a mushroom taste. That would be a personal preference though. I like mushrooms, but I don't think I'd want that flavor too strong in the gumbo.
Posted on 1/26/13 at 1:15 pm to Gris Gris
quote:
I like mushrooms, but I don't think I'd want that flavor too strong in the gumbo.
I thought the same thing when I tasted mine with mushrooms, so I added diced tomatoes which seemed to help. I'll try sweating the mushrooms, also, next time.
I'll definitely try the gumbo z'herbes. It sounds great & very unique.
Posted on 1/26/13 at 1:20 pm to Miz Piggy
quote:
Obviously I'll make a roux, the trinity, and use vegetable stock. I'm thinking maybe mushrooms to give it a "meatier" feel?
Why not try some root vegetables?
Put in some big carrot and turnip chunks maybe?
Let us know how it turns out
Posted on 1/26/13 at 2:20 pm to Miz Piggy
eggs.....lots of eggs.
Posted on 1/26/13 at 2:20 pm to Miz Piggy
I make a vegetarian chili and use cauliflower and broccoli as sorta meat substitute. They give a "chunkiness" to it and with all the spices, almost disappear flavor wise.
Posted on 1/27/13 at 1:36 pm to Arkla Missy
This is a good paperback book.
LINK
She has a gumbo Z'herbes recipe I've used several times. I make it "my way", but it's easy to monkey with it. She uses oysters and some ham as I recall, but you can do what you want an sub. I've made quite a few things in that book.
LINK
She has a gumbo Z'herbes recipe I've used several times. I make it "my way", but it's easy to monkey with it. She uses oysters and some ham as I recall, but you can do what you want an sub. I've made quite a few things in that book.
Posted on 1/27/13 at 3:05 pm to Gris Gris
Thanks, Gris Gris
I just ordered the new one. Can't wait to get it!
I just ordered the new one. Can't wait to get it!
This post was edited on 1/27/13 at 3:06 pm
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