Red Roux


Gumbo is a dish that originated in Southern Louisiana. Gumbo has been categorized by the type of thickener used, in this case, the “roux” or French base made of flour and fat. While some are made of beef or chicken, this version consists of a strongly flavored seafood stock, fish, crab, clams, vegetables (onion, bell pepper, and garlic) and a seasoned dark roux. It can also be used with other meals.

Vegan Gumbo – While it's virtually NEVER found in restaurants, gourmet VEGAN GUMBO with Red Roux makes it simple enough to prepare and enjoy at home! In a large pot, over medium heat, add butter/oil.  Add onion, celery and bell pepper, soften.  Add garlic, Red Roux, cook until roux is melted.  Deglaze with white wine, reduce by half.  Add veggie flavor-base or bouillon. Add 2 Cup stock while slowly stirring (This is when I prefer using a whisk until the gumbo starts to thicken slightly and ensure there are not lumps) and reduce the mixture.  If you want it thicker, boil until it reaches your desired thickness or if it is too thick, add more stock (last 2 Cups). Cook on low heat uncovered for 7-12 minutes and let gumbo reduce. Turn off heat, garnish with parsley or scallion greens and serve!

Vegan Gumbo – Y= 10- 6 oz. servings w/ brown rice


- ½ lbs.       Kale

- ½ lbs.      Squash

- ½ lbs.      Okra

-1               Onion (large), chopped

-3/4 C        Celery, chopped

-3/4 C        Bell peppers, chopped

-4               Garlic cloves, minced

-1-2 C        Black or red beans

-1 qt           Veggie stock

-1 C            White wine

-3-4 oz.      Red Roux (regular or gluten-free/vegan)

-2 oz.          Veggie flavor-base or bouillon

-1/4 C        Parsley, minced

-s/p            TT (salt/pepper to taste)

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