As the temperatures start normalizing to winter, everyone will be in the mood for a nice gumbo. Austin finds his roots with Okra and Hot sauce. Yum!
Austin's Vegan Black Eyed Pea and Okra Gumbo
1 large onion, diced
1 red pepper, chopped
2 ribs celery, chopped
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups vegetable broth, water, or a combination
2 15-ounce cans diced tomatoes
1 pound okra, tops removed and sliced
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. oregano
1-2 tsp. chopped chipotle peppers
1/4 tsp. Liquid Smoke (optional)
2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
2 vegan sausage cut into rounds
salt to taste (optional)
Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes.
Add vegan sausage.
Add more water as needed–this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
Notes:*You can use canned black-eyed peas–use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.