Tuscan Artichoke Heart Gumbo ~ Vegan

 

Tuscan Artichoke Heart Gumbo

Mississippi Vegan: Vegan Adventure Cooking Experience

Ingredients:
2 cups chopped onion
2 cups chopped celery1 1/2 cups chopped green bell pepper
1/2 cup diced red bell pepper
1/2 cup minced garlic
8 cups vegetable or mushroom broth
One 14.5 ounce can fire-roasted diced tomatoes
1 cup diced fresh tomatoes
1/2 cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons + 1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon minced hot pepper (optional)
1 teaspoon stone-ground mustard
1 cup light olive oil
1 1/4 cups 00 flour
6 to 8 bay leaves 

1/2 cup green onions plus more for garnish
3 cups chopped artichokes
3 cups sliced mushrooms + seasonal mushrooms
Sea salt and freshly ground pepper
1 to 2 cups filtered water
3 to 4 cups cooked rice, for serving
Spices
1/2 cup nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried ground sage
1/2 teaspoon dried ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon freshly cracked black pepper

Directions:

In a bowl, combine the onion, celery, bell peppers and garlic.  Remove 1 1/2 cups of mixture and transfer to a separate bowl.  You will add this at the end.)  Set both bowls aside.

In a large bowl, mix together the broth, canned tomatoes, fresh tomatoes, wine, tamarind, tomato paste, vinegar, 2 tablespoons of the parsley, oregano, thyme, hot pepper and mustard, set aside.

To make the roux:  In a large clean, well-greased cast-iron skillet (be sure to wipe any oil over medium-high heat.  Once it is hot, add then add the flour and stir woith a large wooden spatula, until it is well combined.  Reduce the heat to medium and continue stirring the roux is dark brown, 15 to 20 minutes.  The goal here is to toast the flour and oil while preventing the mixture from burning.  You do this by constantly moving the flour and oil mixture constantly.  If you stop for  only a moment, the roux will burn and you will have to start over.

Reduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved amount).  Continue cooking, stirring constantly, until the vegetable are soft, 5 to 7 minutes.

Add the spices and mushrooms, if using, and mix well.  Cook for another 5 minutes, stirring frequently, toasting all of the spices.  Now you have the base of your gumbo.

Transfer the base to a large stockpot.  Add the broth mixture and bay leaves.  Mix well and bring to a boil, stirring often to prevent the bottom from burning.   Once at a boil, reduce the heat to low and simmer for 40 minutes, stirring occasionally to reduce and thicken the gumbo.

Add the green onions, vegetables, the remaining parsleyand the reserved onion mixture.  If desired, add 1 to 2 cups water to loosen the gumbo.  Simmer for another 20 minutes.  Give the gumbo a taste and season with sal and pepper as needed.  Feel free to add more pepper flakes at this point to make it spicey as well.

To serve, ladle the gumbo into serving bowl, removing any bay leaves.  Add a small scoop of cooked rice on top and garnish with chopped parsley and green onions.