Tempeh Quinoa Gumbo

A warm and hearty take on chicken soup for the gluten-free vegetarian, lifted with the addition of Herbie's Cajun Spice Mix and mellowed when you enjoy it with Joy Sauvignon Blanc (also vegetarian)

Ingredients

  • For the roux:  ·   
  • Flour  ·  4 ounces 
  • Butter, cubed  ·  6 ounces 
  •  ·   
  • For the Gumbo:  ·   
  • Vegetable Stock  ·  3 cups 
  • Tempeh, sliced in 1/2 horizontally  ·  8 ounces 
  • Olive Oil  ·  2 tablespoons 
  • Fresh or Frozen Corn  ·  1/2 pound 
  • Celery, small diced  ·  3 stalks 
  • Yellow Onion, small diced  ·  1 
  • Green Bell Peppers, de-stemmed and diced  ·  2 
  • (16oz.) Canned Diced Tomatoes, drained  ·  1 can 
  • Herbie's Cajun Spice Mix  ·  4 tablespoons 
  • Herbie's File Powder  ·  1 tablespoon 
  • Quinoa  ·  1 cup 
  • Salt, to taste  ·   

Instructions

Directions:

Start by heating a small saute pan over medium heat. Add the butter. Once the butter is completely melted add the flour and stir gently with a rubber spatula until both ingredients are well incorporated. This is what you call a "roux" which is the base of a good gumbo. There are 3 types of roux light, blond, and dark.

For the gumbo we will be making a dark roux which means that you will continue to cook the butter/flour mixture over medium hear while continuously stirring for at least 5-8minutes or until it is dark brown in color and has a very nutty aroma. Take the saute pan off the heat and reserve.

Heat a large heavy bottomed pot over medium high heat. Add one tablespoon of the olive oil to the pot; when it begins to shimmer add the onion, celery, and bell peppers. Cook for about 3 minutes. Then add the diced tomatoes. Season with a pinch of salt; turn the burner down to a simmer, cover and cook for 15-20 minutes while periodically stirring the mixture.

Heat one more tablespoon of olive oil in a saute pan over medium high heat. Season the Tempe well with salt and add both of the halves of tempeh to the pan and cook for about 2 min. on each side. (You might have to add a little bit more olive oil half way through.) When it begins to brown on both sides, remove from the pan and drain on paper towels.

Next, Add the vegetable stock, quinoa, and Herbie's Cajun Spice Mix to the large pot. Cover and cook for about 15 minutes then and the corn. Bring the gumbo up to a boil and whisk in the roux that you made and cook for another 5 minutes. Remove the gumbo from the heat and stir in Herbie's File Powder.

Slice the tempeh into strips and garnish the quinoa gumbo with it. Serve with a side of rice and enjoy with Williamson Wines Joy Sauvignon Blanc.

Tommy's Tips

  • The base for the gumbo before you add the tempeh can be made and stored for up to 3 days before re-heating and serving. It makes for great left overs too!

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