Mushroom and Tempeh Gumbo
Cozy Up with a Vibrant Mushroom and Tempeh Gumbo!
Looking for a hearty, flavorful, and satisfying meal? Our Mushroom and Tempeh Gumbo is the answer! This isn’t your traditional gumbo, but a delicious plant-based twist that doesn’t skimp on flavor. Packed with earthy mushrooms, protein-rich tempeh, and a warming blend of Cajun-inspired spices, this gumbo is perfect for a chilly evening or any time you crave comfort food.
We’ve taken the classic gumbo concept and made it accessible to everyone, including vegans and vegetarians. The combination of cremini and shiitake mushrooms provides a wonderful depth of flavor and texture, while the crumbled tempeh adds a satisfying bite. The spice blend – smoked paprika, cayenne pepper, thyme, and oregano – creates a truly authentic Cajun experience.
This recipe is surprisingly easy to make, and the simmering time allows the flavors to meld beautifully. It’s a one-pot wonder that’s perfect for a weeknight dinner or a weekend gathering. Serve it over fluffy cooked rice for a complete and satisfying meal.
What makes this Mushroom and Tempeh Gumbo special?
- Plant-Based Power: A delicious and healthy alternative to traditional gumbos.
- Flavorful & Aromatic: The blend of mushrooms, tempeh, and Cajun spices creates a complex and satisfying flavor profile.
- Easy to Make: A one-pot recipe that’s perfect for busy weeknights.
- Versatile: Adjust the spice level to your liking.
Frequently Asked Questions
Q: Can I use other types of mushrooms?
A: Absolutely! Feel free to experiment with different mushrooms like oyster mushrooms, portobello, or even a mixed variety.
Q: I don’t like tempeh. Can I substitute something else?
A: Yes, you can! Firm or extra-firm tofu (pressed to remove excess water) or even chickpeas would work well as a substitute.
Q: How spicy is this gumbo?
A: The spice level is moderate, thanks to the cayenne pepper. You can adjust the amount of cayenne to your preference. Start with a smaller amount and add more to taste.
Q: Can I make this gumbo ahead of time?
A: Yes! Gumbo actually tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of rice is best to serve with gumbo?
A: Long-grain white rice is traditional, but brown rice or jasmine rice also work well.
Don’t wait – bring the warmth and flavor of Louisiana to your kitchen with our Mushroom and Tempeh Gumbo!
Mushroom and Tempeh Gumbo
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 1 package tempeh, crumbled
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- salt to taste
- black pepper to taste
- 1 cup cooked rice, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- Add the mushrooms and tempeh and cook until browned, about 8-10 minutes.
- Stir in the vegetable broth, diced tomatoes, tomato paste, smoked paprika, cayenne pepper, thyme, and oregano. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
