I’ve been eying this vegan gumbo from Gardein for a while now. I love almost everything they make but I tend to stray away from canned meals. With soup season coming to an end, it felt like my last chance to give it a try.
My review: it’s worth it. I don’t regret buying it and my actually buy it again. It’s not something I’d necessarily crave but it’s a great thing to keep in your pantry as an emergency meal.
The flavors were flavoring and it’s quite hearty. I added extra rice and a bit of cayenne pepper to up the ante a bit but it was fine even without the added spice. Definitely worth a try.
But it didn’t taste like my beloved mushroom etouffee from Sweet Potato Soul. This stew is easy to make and super flavorful. I eat it all the time so definitely give it a try in these final days of winter.
Sweet Potato Soul’s Mushroom Etouffee
3 tablespoons grapeseed or coconut oil
3 tablespoons unbleached all-purpose flour
1 small yellow onion diced
2 garlic cloves minced
1 small green bell pepper diced
2 celery stalks diced (about 1 cup)
1/2 teaspoon salt
1/2 14-ounce can diced tomatoes (about 1 cup)
2-1/2 cups water plus 1 vegetable bouillon cube
1 bay leaf
1 teaspoon dulse seaweed flakes
1 tablespoon Creole Seasoning
3 teaspoons Old Bay seasoning plus more to taste
1 pound fresh oyster mushrooms roughly chopped (about 2 cups), or an assortment of mushrooms
2 cups cooked brown rice
1 lemon
1/2 cup chopped fresh parsley for serving
Instructions
Preheat large dutch oven or heavy-bottomed pot over medium heat.
Add oil, then sprinkle in flour when oil is hot. (Test the oil by dropping a pinch of flour in the oil; if it simmers, it is hot enough.) Toast flour in the oil, stirring for a few minutes until it turns golden brown.
Add onion, garlic, bell pepper, celery and salt and stir. Saute on medium heat until onion is translucent, about 3 minutes.
Add diced tomatoes, stock, bay leaf, dulse, Creole seasoning and Old Bay seasoning. Stir well and bring the pot to a simmer.
Add mushrooms and continue to simmer for 20 minutes until they become tender.
Taste and adjust seasoning. Serve over rice with a squeeze of lemon juice and garnished with parsley.