Vegan Gumbo

1 cup grape seed oil (canola oil or other high smoking point oil would good; do not use olive oil!)

1 ¼ cups all-purpose flour

one 12-oz package of vegan chick’n pieces

one 8-oz package of organic tempeh, cubed ( can use cubed tofu)

two 16-oz packages frozen cut okra

2 cups frozen black-eyed peas

2 large onions, chopped

2 bell peppers, chopped

10 stalks celery, chopped

two 32-oz boxes of organic vegetable broth (plus additional broth if gumbo is too thick)

Creole seasoning blend (see below)

Gumbo filé for garnish

Blend oil and flour thoroughly in a large dutch oven or large heavy gauge pot (something like Staub or LeCreuset). Cook over medium-high to high heat, stirring  CONSTANTLY. This is not an exaggeration. DO NOT LET IT BURN!  Specks of black are a clear indication that you must throw out the roux and start over. You want to achieve a caramel brown color or darker with the roux.  This may take 20 minutes.  Be patient and careful. Don't let any of the roux splatter on you while cooking.  It may well feel like Cajun napalm.

To the prepared roux, add the onions, celery, and bell peppers.  Cook on medium to medium high heat for several minutes to soften the vegetables.  Slowly add the vegetable broth to the roux-vegetable mixture.  Bring to boil.  Add Quorn chick'n tenders, frozen okra, and all of the creole seasoning made from recipe below. Then, reduce to simmer for 30-45 minutes.  Add frozen black-eyed peas and cubed tempeh.  Simmer for an additional 10-15 minutes.  Serve by laddling gumbo into bowls.  Add rice on top of gumbo.  Garnish with filé.  Gumbo pairs well with Riesling, Pinot Grigio,  Gerwutztraminer, or your favorite beer.  

Laissez les bons temps roulez!

This makes way too much....just warning you in advance.  You'll be eating gumbo all week.  As with many spicy foods, it will be more flavorful the next day.

CREOLE SEASONING BLEND:

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons dried oregano leaves

2 teaspoons dried sweet basil

1 teaspoon dried thyme leaves

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

1 teaspoon celery seed

5 teaspoons sweet paprika

1 teaspoon smoked paprika

Combine spices in a coffee grinder or food processor and blend.