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)
- 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.
- 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.
- 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.
- 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.
- 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.
