Vegan Sausage Gumbo

We're celebrating Mardi Gras with Vegan Sausage Gumbo!

INGREDIENTS:
2 vegan Italian sausages, sliced

2 vegan sriracha brats, sliced
1/2 cup olive oil 
(plus 2 tablespoons for browning vegan meats)
1/2 cup flour
1 onion, chopped
1/2 green bell pepper, chopped
3 celery stalks, chopped
3-4 cloves garlic, chopped
3 cups vegetable stock or broth
2 cups diced canned tomatoes (in their juice)
salt and freshly ground black pepper, to taste
2 tablespoon creole seasoning, or more to taste (we used a blend of paprika, oregano, basil, cayenne pepper, onion powder, thyme and garlic powder)
Steamed white rice, for serving
Green onions, sliced for garnish
Hot sauce, for serving

DIRECTIONS:
Drizzle olive oil in a skillet over medium heat. Cook vegan sausages and brats until browned. Remove from head.

In a large pot, warm oil over medium heat until hot. Add flour to the pot, whisking until the consistency is uniform. Cook the roux, whisking frequently, until it is brown, about 20 minutes.

Add celery, green bell peppers, onion, and garlic to the pot. Stir, then cover pot until the onions begin to soften and turn translucent (about 10 minutes)

Add broth, and stir to combine. Add tomatoes with their juices, salt and pepper, and creole seasoning, then cover and simmer for 15-20 more minutes.

Taste the gumbo for seasoning, and adjust as desired. Add the vegan sausage and brats, and let simmer for another 15 minutes (or longer) to let the flavors concentrate.

Sprinkle with green onions, and serve over rice. Serve with hot sauce. Enjoy!

Serves 4 people.

*Italian Sausage & Sriracha Brats are found in our Vegan Starter Kit. You could also use the Italian Sausage & Pepperoni in the Pizza Pack. Click here for all ordering options.

Thank you to Carly & Blake of We Are Meatless for the video and recipe!

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If you have a meal idea you'd like us to share, send the recipe and photos to laura@theherbivorousbutcher.com.



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The Nordeast Podcast

Our friends at Nordeast Podcast joined us at the shop to record a fun episode talking all things vegan butcher! We chatted about our fave spots in our Northeast Minneapolis neighborhood, including dive bars, plus the history of our building.

Tune in to hear about some expansion plans, as well as upcoming fundraisers for Herbivorous Acres. Our interview starts around 4 minutes in. 

Nordeast Podcast was mentioned in Minnesota Monthly's Guide to Minnesota Podcasts.

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We're opening a Farm Sanctuary!

On January 22, 2017, at our one year anniversary party we announced that we plan to open a farm sanctuary called Herbivorous Acres! Co-founders Aubry Walch and Marie DuCharme share a love for animals and aspire to make more positive changes for animals.  


Herbivorous Acres will focus initially on fundraising through donations, along with seeking out land. The sanctuary will ideally have approximately one hundred acres and be located in Minnesota. The sanctuary will not only provide a safe haven for neglected and abused farm animals, but will offer tiny houses for weekend rental, vegan cooking classes, yoga classes with the animals, vegan dinners on the farm, and more. Other goals include offering a CSA as well as constructing a humane education center. 


Please donate and learn more on our website: herbivorousacres.org

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