Recipe adapted from Kathy Hester's wonderful cookbook, "The Vegan Slow Cooker".
1/4 cp water or veggie broth (for sauteing veggies)
1 small onion, diced
3 garlic cloves, thinly sliced
2 celery stalks, minced
2 medium size green bell peppers, chopped
1 (8oz.) package tempeh
1 (16 oz.) package frozen okra
1 can organic diced tomatoes
4 cps water
3 T vegan chicken flavored bouillon
1 tsp Cajun seasoning
6 roasted or smoked almonds
1 cp white beans (navy or cannelini), drained and rinsed
1/4 tsp liquid smoke
1-3 T water
Cooked rice, bulgur, or grain of your choosing.
Process the almonds in a food processor until coarse. Add the white beans and liquid smoke, and process all again. Add the water, a little at a time, until mixture comes together thoroughly. (You can make this ahead of time and store in the frig until ready to add to gumbo.)
Cut the wedge of tempeh in half. Place in pot with water to cover. Bring to boil and simmer for 15 minutes. (Simmering or steaming tempeh removes any bitterness.) Remove the tempeh, let it cool, then dice in small cubes. Set aside.
Saute the onions in small amount of water or veggie broth for about 3-5 minutes till translucent. (Add more water/broth as needed to prevent burning.) Then add the garlic and celery and saute for 3 more minutes.
The rest is easy!! Combine the frozen okra, the sauteed veggies, the chopped bell peppers, tempeh, tomatoes, water, bouillon, and Cajun seasoning in the slow cooker. Cook on low for 6-8 hours.
About 20 minutes before serving, stir the roux into the gumbo. Heat through for 10 minutes. Taste and adjust the seasonings. Serve gumbo over your favorite grain. (I prefer to use brown rice.)
This is so incredibly easy and delicious. You could try different veggies and meat alternatives. Make with tofu or diced seitan. Also, you can saute veggies the night before and place them and remaining ingredients in cooker in the a.m. and, walla, will be ready for dinner that night.
If you don't have Cajun seasoning at home, make your own by blending these spices and storing for future use in recipes:
1 T oregano
1 T paprika
1 T cayenne pepper
1 T black pepper
1 T onion powder
1 T garlic powder
1 T chili powder
2 1/2 T salt (That is too much for my liking. Try it without salt or just add 2 tsp.)