Gumbo and Jalapeno Cornbread

 

I have made this meal a few times now and it has turned out just as delicious!  The vegan Gumbo recipe is on page 108 of Everyday Happy Herbivore.  I also added vegan ground sausage (Lightlife brand) and seasoned it in a skillet with Cajun seasoning and other spices, before adding to the Gumbo.  I didn't break the sausage completely apart, instead leaving some larger chunks.  Then serve over brown rice.  This Gumbo is not the true authentic Louisiana version (my brother-in-law makes a killer version of that!) but this version is very healthy and such a treat!

 

The Jalapeno Cornbread recipe is on page 68 of Everyday Happy Herbivore.  I like to add more jalapeno than the recipe calls for but I have to remember my guests if I'm cooking for others because I like things WAY spicier than the average American :)

 

Enjoy!

 

Serves 4

 

NOLA Gumbo Ingredients

 

• 1/4 cup white whole-wheat flour
• 4 garlic gloves, minced
• 1 small onion, finely diced
• 2 celery stalks, finely diced
• 1 green bell pepper, seeded and diced
• 1 tbsp Cajun Seasoning
• 1 to 2 tbsp Tabasco (or other hot sauce)
• 1 14-oz can tomatoes, undrained
• 1 15-oz can kidney beans, drained and rinsed
• 2 cups vegetable broth
• pinch of dried oregano
• pinch of dried thyme
• pinch of dried basil
• package of vegan sausage (I used Lightlife ground sausage)- optional

 

NOLA Gumbo Instructions

 

1. Make sure the inside of a large pot is completely dry.
2. Toast flour over high heat, stirring frequently, until it darkens and smells toasty, taking care not to burn it.
3. Remove flour and set aside.
4. Line the pot with a thin layer of water and sautee garlic on high heat for a minute.
5. Add onion, celery and bell pepper, and continue to cook for 2 minutes, or until onion is translucent, the peppers are bright green, and most of the liquid has cooked off.
6. Turn off the heat and stir in flour to coat everything well.
7. Add Cajun Seasoning and hot sauce, stirring to coat; then add tomatoes with their juices, beans, and vegetable broth.
8. Add a pinch of oregano, thyme, and basil and stir to combine.
9. If adding vegan sausage, break in to smaller chunks, and sautee with spices as desired.  Add to gumbo.
10. Bring to a near-boil, cover, and reduce heat to low, simmering for a few minutes until everything is warm.
11. Taste, adding more Cajun Seasoning, hot sauce (or cayenne powder) to taste, plus salt if desired.

 

Jalapeno Cornbread Ingredients

 

• 1 cup cornmeal
• 1 cup whole-wheat pastry flour
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup non-dairy milk
• 1/4 cup unsweetened applesauce
• 1/4 cup agave nectar
• 2 tbsp raw sugar (optional)
• 1 cup yellow corn (fresh, frozen or canned)
• 1 tbsp minced jalapeno (I used at least 2x this)

 

Jalapeno Cornbread Instructions

 

1. Preheat over to 400F.
2. Whish cornmeal, flour, baking powder, and salt together in a large bowl.
3. Add nondairy milk, applesauce, agave nectar, and sugar on top.
4. With a spatula, stir a few times, then add corn and jalapeno.
5. Stir until just combined, then pour batter into a greased or nonstick 8 or 9-inch shallow pie dish, cast iron skillet or square casserole dish.
6. Bake for approx. 20 minutes, or until a toothpick inserted in the center comes out clean.