Butternut Squash Okra Gumb
Recipe type: Main Dish
Yield: 8 servings
This is a Cajun gumbo, so it does not contain any tomatoes. The roux is what thickens the gumbo and gives it a deeper flavor. Butternut squash isn’t a traditional ingredient, but I think it works well. I used my homemade vegan andouille sausage recipe from my book, The Ultimate Vegan Cookbook for Your Instant Pot[/i], but you can sub your favorite store-bought sausage
  • ¼ cup (60 ml) avocado oil (or other mild oil)
  • 1 cup (120 g) unbleached white flour (or you can use white whole wheat)
  • ¾ cup (112.5 g) minced onion
  • ¾ cup (131 g) minced bell pepper
  • 2 teaspoon (6 g) minced garlic
  • 1 tablespoon (7 g) smoked paprika
  • 1 tablespoon (5 g) dried oregano
  • 2 teaspoon (4 g) regular paprika
  • 1½ teaspoon (2 g) dried thyme
  • 1½ teaspoon (9 g) salt (or to taste)
  • 1 teaspoon ground black pepper (or to taste)
  • ½ teaspoon–1 tablespoon (3–5 g) ground cayenne pepper, to taste
  • 8 cups (1.9 L) water
  • 3 cups (300 g) sliced okra
  • 2 cups (280 g) cubed butternut squash
  • 2 cups (460 g) chopped vegan andouille sausage
  • or your favorite cooked beans
  • About 4 cups (644 g) cooked brown rice (½ cup [80 g] per serving)
  • Tabasco, or other vinegar-based hot sauce
For the Roux
  1. In a large soup pot over low heat, add the oil and flour; mix well. You will slowly toast this mixture. It will start out a pale white, and then after about 15 minutes, it will be a light brown. After 15 more, it will be more maple colored.
  2. The most important thing is to not let this burn, so stir often throughout the roux cooking process. If you burn it, you must throw it out and start again. So go low and slow. Since this process takes about 30 minutes, I like to prep my veggies while this is cooking. Cut a little, stir the roux, cut some more, etc.
For the Sauté
  1. Once the roux is a medium brown and begins to smell almost like toasted nuts, add the onion, bell pepper and garlic. Turn up the heat to medium-low; stir and sauté until the veggies begin to soften, about 10 minutes.
  2. Add the herbs and spices. You can leave the salt, pepper and cayenne to add before serving if you want. Or start small and add more at the end if you’re not sure how you like it yet.
For the Simmer
  1. Add the water, okra, butternut squash and andouille (or beans). Cover and let it cook over medium-low heat until the okra and squash are soft, about 20 minutes.
  2. Taste and reseason with salt, pepper and cayenne as needed. I make ours very mild since I’m the only one in my household who likes spicy food. I just add lots of hot sauce to my bowl.
For Serving
  1. Serve topped with rice and hot sauce on the side.
Recipe reprinted with permission from [i]The Ultimate Vegan Cookbook by Emily von Euw, Kathy Hester, Amber St. Peter, Marie Reginato, Celine Steen, Linda Meyer, and Alex Meyer.
Recipe by Chic Vegan at https://www.chicvegan.com/butternut-squash-okra-gumbo-from-the-ultimate-vegan-cookbook/