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Louisiana Vegan Gumbo

What you need: 

1 cup oil
1 cup flour
3 stalks celery
2 green peppers
1 bunch green onions
1 large white onion
2 carrots
4 medium potatoes
1 cup lentils
1/2 cup chopped okra
salt, pepper, cayenne pepper (to taste)
1 tablespoon basil
1/2 tablespoon thyme
file gumbo (to taste) and 1 bay leaf

What you do: 

Family Recipe
Notes: It is essential that you have a wooden spoon with a straight edge to do this. Making the roux (see below) requires a lot of stirring at high heat and you may melt a plastic one.

Preparation Time: 
1.5 to 2.5 hours
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

I've heard Pecan oil is the best oil for vegetarians making gumbo because it has such a high flash point, but it can get expensive and it's harder to find than vegetable oil. Vegetable oil is probably your next best bet.
Also, I didn't see instructions for making the roux if you've never made it before, so I'll add that to this recipe (this is a description from 'Dat Little Cajun Cookbook by Chef Remy): Tight roux= light brown or medium roux, and it is used primarily to thicken, although it it flavorful as well. Equal parts butter and flour are used to make this roux. Whisk oil or butter and flour until it becomes a paper bag brown color. Dark roux= most used roux in Cajun cooking, can be the color of dark chocolate. YOU MUST WHISK OR STIR THE MIXTURE, CONSTANTLY SCRAPING THE BOTTOM AND EDGES, UNTIL ROUX IS COMPLETED! Keep on high heat until flour begins to brown. When the oil begins to smoke, you must reduce heat to medium or medium high and continue to whisk until roux becomes dark brown in color.

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I made this the other night when my family was having a gumbo night and it was really good !  I did change a few things however, I left out the carrots and potatoes. I thought it may taste more like lentil soup. I added mustard and collard greens. mmm. Oh and I also add some tomato puree' and more okra!!  :D

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I've used green lentils and brown lentils and both have turned out well. Originally I put them in the recipe for texture and a little protein since the version of the gumbo my familly makes is usually protein (meat) heavy. I just tried it last night with tofu and seitan and it was great, just the thing for a cold winter night.

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This sounds good. What type of lentils sould I use??

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