Piggin’ Out in Dixie: Old South Gumbo

My first attempt at veganizing Piggin’ Out in Dixie. The Old South Gumbo recipe calls for a fat hen, ham hock, oysters and butter. Here’s my modification.

Old South Gumbo

  • 4 cups veggie broth (chick’n is good, but anything will work)
  • 1/3-1/2  cup pacific wakame
  • 8 ounces cubed super-firm tofu
  • 1-2 tablespoons of liquid smoke
  • 1-2 tablespoons of soy sauce
  • 1 tablespoon white vinegar
  • 1 large onion
  • 1 large can of tomatoes
  • salt
  • pepper
  • 3 stalks celery, chopped
  • 1 cup okra
  • 2 tablespoons parsley
  • 2 tablespoons flour
  • paprika (about 1-2 teaspoons)
  • onion seasoning
  • 4 cups spinach
  • margarine (optional)
  1. Mix liquid smoke, soy sauce and vinegar together for a tofu marinade. Toss in tofu and marinate for at least an hour. Soak wakame in 1 cup of water while the tofu marinates.
  2. Stir fry tofu until brown with marinade. Remove from pan and saute onion in the same pan with oil or water. When translucent, add tomatoes and cook for 15 minutes.
  3. In a large soup pot bring broth to a boil with celery. Add onion/tomato mixture and season with salt and pepper. Drain seaweed (reserving the water) and add seaweed water to the pot, as well.
  4. Add tofu, okra, paprika,  onion seasoning, flour for thickening (to make it easier, scoop out a cup of broth into a bowl and whisk with the flour and then pour into the pot), and margarine.  Stir in spinach. Add a dash more liquid smoke, if desired.
  5. Serve over steamed rice.

H described it as a good summer soup. It’s very light and refreshing.

I bet some hot sauce would be good. I’ll try that with the leftovers.

 

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