Mushroom and Tempeh Gumbo Featured

Authors: Fatfree Vegan Blog

HTTP/1.1 200 OK Date: Tue, 03 Dec 2013 16:32:40 GMT Server: Apache X-Pingback: http://blog.fatfreevegan.com/xmlrpc.php Link: ; rel=shortlink Vary: Accept-Encoding Cache-Control: max-age=172800 Expires: Thu, 05 Dec 2013 16:32:40 GMT Transfer-Encoding: chunked Content-Type: text/html; charset=UTF-8 Mushroom and Tempeh Gumbo Recipe | recipe from FatFree Vegan Kitchen

 

Mushroom and Tempeh Gumbo

Thanksgiving is about 2 weeks away, so I thought it was about time I posted an appropriate recipe. To me, this is “Thanksgiving Gumbo” because it contains mushrooms, sage, and thyme, all flavors that I associate with this time of year. Though it’s based on the Louisiana trinity of onion, peppers, and celery and it has a subtle heat that seems to grow with every bite, the herbal flavors make this a perfect dish for an “alternative” type of Thanksgiving. And who doesn’t like alternatives?

Mushroom and Tempeh Gumbo

Unlike most of my other gumbo recipes, this is a Cajun, rather than Creole, gumbo because it isn’t tomato-based. It is thickened with okra and a “dry” roux made with browned flour, which adds a smoky depth to the broth without any added fat. (Dry roux forms the base of my other Cajun gumbo, Gumbo z’Herbes with Tempeh Bacon, as well as Vegan Sausage and Mushroom Étouffée.) For those of you who need a gluten-free alternative, I’ve been told that chickpea flour works very well. Bon appetit, y’all!

More Thanksgiving Recipes

For more Thanksgiving alternatives, be sure to check out my master index of Thanksgiving recipes and Pinterest board, as well as these great recipes from other vegan bloggers:

Enjoy!

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