Vegan Green Gumbo
A Delicious Creole Spiced Full Course Meal
This Vegan Green Gumbo is loaded with a variety of greens such as spinach, kale, broccoli, sweet rutabaga and Italian beans. This is a hearty meal for a family of 6. Perfect dinner or lunch for these cool fall days we are in. This variation of green gumbo is a little spicy, but you can make it as spicy as you like. The mixture of greens gives it full flavor with sweet rutabagas and an added hint of Creole spice. Serve it with a side of quinoa or any rice and it’s a hot delicious filling meal.
History Of Gumbo
The exact origins of gumbo is unknown. The history is a mix of different origins such as French, Spanish, Native American and African. Stories go that it may have been based on some native American dishes or derived from the French Boullabaisse dish or Choctaw stew. According to Wikipedia it was first mentioned in detail in 1802 and latter described in cookbooks in the late part of the 19th century.
Most gumbo is made with or without okra. There are three preferred historical methods of making this unique dish. The New Orleans variation which is French and made with a dark roux. The Creole version from Louisiana thats a combination of African, European and Native American and made with a dark roux and shell fish. The Southern Louisiana had a dark roux mixture and packed with shellfish, fowl and pork called the Cajun style of gumbo.
I’m going for the green vegan vegetable version today. Although, this dish is built on Creole spices and makes a world of difference in taste. I use one of my favorite spices, Andy Roo’s Red Bean Creole Seasoning because the flavor is robust and it has no salt and no MSG. It’s a great spice brand.
How To Make Roux For Vegan Green Gumbo
I made this roux for Vegan Green Gumbo with organic spelt flour but you can use organic white flour as well. The main trick with making roux is to keep stirring the mixture of oil and flour so as not to burn. It take about 5 minutes stirring on medium high heat. Then turn down the heat to medium and continue stirring until the roux is a rich brown color.
After the roux is finished cooking add in the liquid slowly. Add a little at a time while you continue stirring because you don’t want it to be lumpy. I add vegetable Organic Better Than Bouillon to the water that I add or you can use vegetable broth. I like the taste of the Organic Better Than Bouillon because it already has the salt in it and it’s robust.
How To Make Vegan Green Gumbo
The first thing is to cook the greens in a quarter cup of water. Bring the frozen spinach, parsley and kale to a boil. Stir the greens and turn down the heat to a simmer for 10 minutes. Do not drain. You will use this liquid in the main dish later. Set aside.
Make the roux as explained above in a separate large pot or dutch oven. Add the chopped onions, green pepper, celery and chunked rutabaga to the roux. Cook for 7 to 10 minutes until very tender. The rutabagas will still be a little hard.
After the veggies are tender add the greens and water they were cooked in. Add the spices and 2 cups of vegetable broth or water and add 3 tsp of Organic Better Than Bouillon. Cover and simmer for 15 minutes. Then add the broccoli, cover and simmer another 10 minutes or until all is tender. Add the Cannellini Beans. Serve when beans have heated through. Makes 6 servings.
What To Serve With Vegan Green Gumbo
Gumbo has been a long term favorite of mine. It must be the French in me. Plus, I lived in Florida for 19 years and there is a beautiful variety of gumbos in the South. I have had gumbo mostly with white rice but it would be just as delicious served with brown rice, quinoa, farro or even barley.
I will have to make a vegan dirty rice for this blog. That is another wonderful dish that would go with this gumbo. It is amazing stuffed in green peppers. A thought for a future recipe.
I hope you like this recipe as much as we do. Enjoy!
Vegan Green Gumbo
- 1 Large pot with lid
- 1 Medium pot with lid
- 1 Stirring spoon
- 1 Cutting board
- 1 Sharp knife
- 1 Set of measuring cups
- 1 Set of measuring spoons
Vegan Green Gumbo
- 1 10 oz Package of Frozen Organic Spinach, chopped
- 2 cups Baby Kale, chopped
- 2 cups Parsley, chopped
- ¼ cup Water
- ½ cup Organic Spelt or Organic All-Purpose Flour
- ½ cup Olive Oil
- 1 cup Yellow Onion, chopped
- 1 cup Green Pepper, chopped
- 1 cup Celery, chopped
- 2 cups Water
- 3 tsp Organic Vegetable Better Than Bouillon
- ½ to 1 Tbsp Andy Roos Red Bean Creole Seasoning
- ¼ tsp Ground Black Pepper
- 1 cup Frozen or Fresh Broccoli, chopped large
- 1 15 oz Can Cannellini Beans
- White Rice or Brown Rice
Cooking The Greens
- In a medium pot add the frozen spinach, chopped baby kale, chopped parsley and a ¼ cup of water. Bring to a boil stir, cover and reduce heat and simmer for 10 minutes. When done set the greens and liquid aside.
Making The Roux
- In a large pot add the olive oil and flour. Stir together the oil and flour until there are no lumps and it is smooth. Cook over medium heat stirring constantly for 5 minutes. Reduce heat to medium. Cook and continue stirring for 10 minutes or until reddish brown.
- Add the onions. green peppers, celery and rutabagas. Cook and stir over medium heat until vegetables are tender, about 5 to 10 minutes. The rutabagas might still be hard.
- Add the greens and liquid to the vegetable mixture. Add an additional 2 cups of vegetable broth OR water with 3 tsp of Organic Vegetable Better Than Bouillon. Add the spices. Stir and incorporate together. Bring to a boil and reduce heat. Cover and simmer for 15 minutes. Add the broccoli and simmer until tender. Stir in beans and heat through. Add extra salt if needed.Serve hot with a side of white or brown rice.
- Top with ground black pepper or hot pepper flakes if desired.