Mushroom and Tempeh Gumbo

Name: Mushroom and Tempeh Gumbo
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 1 teaspoons freshly ground black pepper; 0 teaspoons cayenne pepper (use more for more heat); 1 liters no-chicken” or other vegetable broth; 710 milliliters cooked brown rice, to serve; 1 teaspoon dried basil; 2 teaspoons dried thyme; 6 cloves garlic, minced; 1 teaspoons granulated garlic or garlic powder; 1 large green bell pepper, stemmed, seeded, and finely chopped; 113 grams sliced mushrooms, any type (I used a gourmet blend of cremini, oyster, maitake, and button mushrooms); 340 grams sliced okra, fresh or frozen; 1 large onion, finely chopped; 1 teaspoon granulated onion or onion powder; 454 grams portabella mushrooms, stemmed, sliced about 1/4-inch thick, and cut into inch-long pieces; 2 larges (or three medium) ribs celery, finely chopped; 1 teaspoons rubbed sage; 6 servings salt to taste; 2 teaspoons smoked paprika; 2 teaspoons soy sauce or gluten-free tamari; 227 grams tempeh, any variety (see note below for alternatives); 0 teaspoons freshly ground white pepper (use more for more heat); 79 milliliters whole wheat (or gluten-free) flour

Mushroom and Tempeh Gumbo might be just the Creole recipe you are searching for. One serving contains 512 calories, 36g of protein, and 23g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a pretty expensive main course. A mixture of bell pepper, flour, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is a good option if you're following a dairy free diet.

Instructions

Make the seasoning blend by mixing all the seasonings in a small bowl.

Ingredients you will need

Seasoning

Equipment you will use

Bowl

Cut the tempeh into 1/2-inch cubes.

Ingredients you will need

Tempeh

Place it in a mixing bowl and drizzle it with the soy sauce and mix well.

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Soy Sauce

Equipment you will use

Mixing Bowl

Sprinkle with 1 teaspoon of the seasoning blend, mix well, and set aside to marinate.

Ingredients you will need

Seasoning Mix

Heat a large, dry soup pot or Dutch oven.

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Soup

Equipment you will use

Dutch Oven

Add the flour and toast, stirring constantly, until it turns the color of a paper bag and starts smelling nutty (see photo here). Be careful not to burn it, but if you do, wipe out your pan and start over.

Ingredients you will need

All Purpose Flour

Toast

Equipment you will use

Frying Pan

Remove from heat.

Pour into a blender along with 2 cups of the broth and blend until combined. Set aside.Wipe out the pot and return it to the heat.

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Broth

Equipment you will use

Blender

Pot

Add the onion and cook until it begins to soften, adding water by the tablespoon if needed to prevent sticking.

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Onion

Water

Add the celery and bell pepper and continue to cook another 2 minutes.

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Bell Pepper

Celery

Add the mushrooms and garlic and 2 tablespoons of water and cover tightly. Cook until mushrooms begin to soften, about 2 minutes.Give the flour mixture another quick whirl in the blender and add it to the vegetables, along with 4 cups of broth and the okra.

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Vegetable

Mushrooms

Garlic

Broth

All Purpose Flour

Water

Okra

Equipment you will use

Blender

Add all the remaining seasoning blend, and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes.While the gumbo is cooking, brown the tempeh.

Ingredients you will need

Seasoning Mix

Tempeh

Gumbo

Heat a non-stick skillet and add the tempeh in a single layer. Cook, turning often, until it is browned on all sides.After the gumbo has cooked for 25 minutes, add the tempeh and, if the soup seems too thick, another cup of broth. Cook for a few more minutes. Check the seasoning and add salt if you like.

Ingredients you will need

Seasoning

Tempeh

Broth

Soup

Salt