RICHMOND, Va - Brad Turner, also known as “The Grill Sergeant,” returned to the Virginia This Morning kitchen to share the recipe for his hearty Vegetarian Gumbo. For more information you can contact butterflyproduceandcatering@gmail.com.
The Grill Sergeant's Vegetarian Gumbo
1/2 cup vegetable oil
1/4 cup flour
Onions, yellow and green, chopped
Sweet peppers and green, chopped
Celery, chopped
Garlic, chopped
2 quarts vegetable stock
1 pound vegetarian sausage
1 pound tofu
1 small can diced tomatoes
Ground thyme and ground oregano
Salt and black pepper to taste
Heat vegetable oil over medium heat. Stir in flour with wire whisk, whisking continuously. Be careful not to burn the roux. When the roux is a shade darker than caramel, add vegetables. Add stock and simmer mixture until it resembles a thick soup.
After simmering for 10 to 15 minutes, add veggie sausage and tofu. Simmer an additional 15 to 20 minutes. Add seasonings and adjust to taste. Allow to simmer another 5 to 10 minutes. Taste and adjust seasoning as necessary.
