Vegan Gumbo Recipe With Okra And Lentils | Gluten-Free - Elavegan (2024)

FAQs

Do I need to cook okra before adding to gumbo? ›

Some people prefer to add no uncooked okra to the pot due to it's slimy texture. As Loren mentions if adding okra to gumbo you rid the okra of it's slime by simply frying it plain (no breading) prior to adding it to the gumbo allowing it to dry first on a paper towel.

Use dried epazote to replace the fresh variety if it's available; otherwise try cilantro, papalo, summer savory, or fennel.

theCollarfind tip: If you just can't do okra, substitute pickle slices, they are just as good! You want to use thicker ham so it doesn't tear when spreading the cream cheese, and can substitute salami if that's your preference.

Yep, that'll be fine. For other purposes, it might not be your favorite - sometimes it can get a little more of the "slimy" coating that people don't like - but since you're cooking it in gumbo, it's all just going to get taken up into the stew (where it'll provide some thickening, as intended), so no worries.

Thou Shalt Always Use a Bowl. If you use a plate, it is not gumbo it is rice and gravy! Thou Shalt Only Use a Wooden Spoon. There is only one kind of spoon that can enter a gumbo pot and that is a wooden one.

I usually make gumbos without okra or file powder, not because I dislike them, I just enjoy a Cajun style gumbo. While not a hard and fast rule, tomatoes, file powder and okra appear more often in Creole gumbos (a city-style gumbo) than in Cajun gumbos.

Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

Gumbo is much denser than a simple soup; the broth has a thick, almost viscous consistency. And that characteristic is most commonly created by making a roux, cooking flour and oil together until they thicken and darken. Otherwise, gumbo can be thickened with file, which is just powdered dried sassafras leaves.

Although the taste and texture of okra is unique, some folks think its mild flavor resembles that of green beans or eggplant. Those two vegetables may be substituted for okra in many soups and stews.

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.

Is pickled okra a laxative? ›

Constipation: The amount of fiber in okra can absorb water to form large stools, control blood cholesterol levels and help prevent constipation. Okra can also act as a laxative, which, along with fiber, binds toxins to help reduce bowel movements.

If you are boiling, steaming, or sauteeing – you do not need to thaw the okra first. Frozen okra is available whole or cut. Choose the one that works best for your family's taste.

The so-called slime is mucilage, which comes from sugar residue and is great for, say, thickening gumbo, but not great when you're biting into a piece of sautéed okra and averse to that viscous texture.

Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We recommend draining it and patting it dry completely with paper towels before breading and frying.

It depends on the size of the okra and whether you cut it up. Generally, you should cook it until it's tender. You can drink the water, but it probably won't taste very good.

Many okra gumbos also incorporate a brown roux and some roux-based gumbo contain a small amount of okra, often cooked until it virtually dissolves.

Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this. Spread out and leave until dry. Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.

The short answer is no, you don't have to soak it before cooking, but some recipes suggest soaking the okra in a vinegar mixture to reduce sliminess. To soak okra, pour 125ml (1/2 cup) vinegar into a bowl. Add 500g okra (the ratio of vinegar to okra is 125ml vinegar to every 500g okra). Turn the okra to coat.