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!

Find them on social media:

Facebook | Twitter | Instagram

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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First Avenue's Wilco and Kurt Vile and The Violators

We headed to Historic Hall's Island on August 20 to serve up some hot eats for Wilco and Kurt Vile and The Violators. What made it on the menu? Let us show you...

After the Chicken & Waffles Bowl was such a big hit at Portland's EatDrinkVegan, we knew we had to give the home crowd a taste. We made savory waffles including bacon bits and chives, then topped the fried chicken with syrup and more bacon bits and chives.

Since the Minnesota State Fair is just around the corner, we also thought Korean ribs on a stick would go over well. And they did!

Finally, summer always screams "beer brats!" to us, so we made a fresh batch with Bauhaus Brew Labs' Wonderstuff and topped them with peppers and onions.

Sending thanks to everyone who stopped by. We had a blast!

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Vegan Stromboli with Capicola Ham and Mozzarella

INGREDIENTS:
Capicola Ham from The Herbivorous Butcher (about 1/4 lb)
Mozzarella slices from The Herbivorous Butcher (about 1/4 lb)
2 tbsp olive oil
Button mushrooms, sliced (about 1/2 of an 8oz package)
1 garlic clove, minced
Vegan pizza crust dough (homemade or premade)
Flour (enough to lightly cover surface for working with dough)
1 tbsp of Italian seasoning
Pinch of coarse salt
Marinara sauce, for dipping

DIRECTIONS:
Heat 1 tbsp olive oil in a skillet on medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are lightly browned, about 3 minutes.

Lightly cover work surface with flour. Stretch or roll out pizza dough into a large rectangle. (Roughly 10 x 14") Brush the dough with olive oil, then sprinkle Italian seasonings evenly over the top. Reserve a bit of olive oil and Italian seasoning for later.

Layer Capicola ham slices across the middle of the dough, lengthwise. Make sure to leave a little space at each end, so the fillings don't spill out! Add vegan mozzarella cheese slices over the ham and then top cheese with the mushroom and garlic mixture.

Carefully roll the dough into a log and gently seal the seam and the ends of the roll. Place the roll seam-side down on a baking sheet covered in parchment paper. Brush the top of the dough with the remaining olive oil and Italian seasoning, then sprinkle with coarse salt. Cut small diagonal slits into the top of the dough.

Bake at 425° F until golden brown and puffy, approximately 15 minutes.

Allow the stromboli to cool for 5 minutes. Cut into thick slices with a serrated knife. Serve with marinara sauce.

Get creative by adding onions, green peppers, fresh basil or other vegan meats like pepperoni or sausage.

Thank you to Carly and Blake from We Are Meatless for creating this meal! Check out their Etsy shop, and follow along on their adventures on Facebook,Twitter and Instagram.

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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