Vegan Gumbo Recipe With Okra And Lentils | Gluten-Free - Elavegan (2024)

FAQs

Should you fry okra before putting in gumbo? ›

Some cooks want to “cook the slime out” of the okra before adding it to the gumbo. But, here's the deal… Okra is an excellent thickener. Even if you try to “cook the slime out” before adding it to the gumbo, it doesn't matter.

Although the taste and texture of okra is unique, some folks think its mild flavor resembles that of green beans or eggplant. Those two vegetables may be substituted for okra in many soups and stews. However, without okra's natural thickening properties, cornstarch or flour may also have to be added.

You can leave it out if you don't like okra. However, it not only helps thicken the gumbo, but it's also a healthy veggie. If you want to replace it as a vegetable, green beans, zucchini, or nopales will make a delicious gumbo.

theCollarfind tip: If you just can't do okra, substitute pickle slices, they are just as good! You want to use thicker ham so it doesn't tear when spreading the cream cheese, and can substitute salami if that's your preference. The pickled okra is available in mild and hot.

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

Some of the gumbos are made with okra, others with filé. Traditionally, gumbos have been divided into two large categories—those thickened with okra and those thickened with filé.

It's simply called gumbo, but it's thickened using alternatives to okra. In Louisiana, there are essentially two main ways to thicken gumbo without okra – using roux or filé powder.

Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes.

Creole gumbo is usually made with okra, tomato, and often a combination of meat and seafood, while the Cajun version contains meat or seafood, and is typically okra-free and made with a darker roux.

There are three ways to thicken gumbo, but the most commonly used method is to add roux. Roux, which is made with equal parts flour and butter and slowly cooked over low heat, is added to hot gumbo stock. The starch in the flour breaks down to become gelatinous, and gives heft to the stock without altering the flavor.

What can I use instead of okra in gumbo? ›

Top Okra substitutes are Cornstarch, Zucchini, Arrowroot, File powder, Green beans, Broccoli florets, Asparagus, Eggplant, Xanthan gum, Nopales, Roux and Gumbo…

A vinegar bath also does wonders to reduce the slimy consistency. Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime. Pat the pods completely dry before cooking.

Along with good nutrition, okra may improve heart health, strengthen bones, regulate blood sugar, support gut health, and more.

In a large stock pot, over medium heat, add the oil. When the oil is hot, add the okra. Season the okra with half of the salt and cayenne. Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.

Great gumbo starts with roux, a flavorful thickening agent made from equal parts fat and flour. Once the roux is a deep golden color, add diced veggies and sausage to the mix. Then, incorporate beef bouillon, hot sauce, tomatoes, and seasonings to intensify the flavor.

It depends on the size of the okra and whether you cut it up. Generally, you should cook it until it's tender. You can drink the water, but it probably won't taste very good.