It’s stew season! And if you like your stew on the spicy side, you’ll love this recipe from New Orleans. This fragrant and colorful gumbo is the perfect way to warm up on a cold winter evening. Traditionally made with meat, I like soy sausage in this for a more heart-healthy vegan treat.
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 (12-ounce) package soy protein sausage or vegan hamburger-style crumbles, or vegan chicken-style tenders
Combine ground red pepper and black pepper in a pie pan. Toss soy sausage, crumbles or tenders in this mixture to coat.
Heat oil in a large, heavy-bottomed pot or Dutch oven. Fry crumbles or tenders on medium heat to warm throughout; remove and set aside.
Whisk almond butter into remaining oil. Add almonds, okra, peppers, tomato, onion, celery and garlic; stir. Cover and cook, stirring occasionally, until onion is translucent and other vegetables are soft.
Return soy sausage, crumbles or tenders to pot. Stir in vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes. Season with salt, pepper and hot sauce to taste.
Serve over hot black-eyed peas or white beans, rice or a combination.
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