4 cups water
1 cup roux*
3 cups chopped onion
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves fresh garlic
1 large can vegetable broth
Salt, black pepper, and red pepper, to taste
Cajun seasoning, to taste
1 pkg. frozen chopped okra
1 lb. vegan chicken, chopped (optional)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
• Bring the water to a boil in a large pot. Add the roux and boil for 30 minutes.
• Add the onion, bell pepper, and celery. Cook until softened. Add the garlic, broth, salt, black pepper, red pepper, and Cajun seasoning. Bring to a boil and cook for 5 minutes.
• Lower the heat and simmer for 1 hour. Add the okra and cook for an additional hour. Add the vegan chicken and cook for 30 minutes.
• Stir in the parsley and green onion tops 15 minutes before serving. Serve over the cooked rice.
Makes 4 to 6 servings
*Note: For the roux, combine equal parts of flour and oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until chocolate brown, being careful not to burn. (If it does burn, you’ll have to throw it out and start over.)