My cousin made fun of me when I told him I made a collard green gumbo. He replied by saying, "Sounds like you just ate a bowl of seaweed." Hence, the name 'Cajun Seaweed Gumbo.' Collard greens are my favorite vegetable when it comes to soul food. This recipes takes influence from a cajun gumbo, using local produce delivered by SingBean Market.
While the gumbo was cooking, I added Bluff City Fungi mushrooms sautéed in garlic, oil and cajun seasoning to compliment the flavors and add texture. Feel free to create your own twist by adding vegan meat-alternatives, beans or lentils while cooking.
1 bunch collard greens, chopped (SingBean)
1 package of preferred rice
7-8 cups vegetable broth
5 garlic cloves, minced
1 cup avocado oil
3/4 cup all purpose flour
3/4 cup diced onion
3/4 cup green bell pepper, diced
3/4 cup diced celery
2 bay leaves
1 tbsp cajun seasoning
1 tsp gumbo file
1 tsp garlic powder
1 tsp cracked black pepper
1/2 tsp dried thyme
**add your favorite meat substitute, I used oyster and baby portobello mushrooms**
*add a few dashes of vegan worcestershire sauce or hot sauce to taste *
In a large enough pot for all these ingredients, heat the avocado oil on medium heat until it starts smoking. Once hot, add the flour and stir. Stir constantly and thoroughly to avoid burning until roux reaches a dark chocolate color.
Then add in the onion, bell pepper, and celery to cook for 5 minutes, stirring occasionally.
After the vegetables have become tender, add in the vegetable broth to the pot. Allow the broth to heat while adding in all the remaining ingredients (including any cooked vegan meat-alternatives or other preferred veggies) and stir.
In another pot, start cooking your rice by the package instructions.
Once the broth is steaming, reduce heat to a simmer and allow to cook uncovered for about 40 minutes. After the stew reaches your desired thickness, serve it up in a bowl around an island of rice garnished with green onions.