By: Chef Ayinde
- 2 tablespoons butter
- 1 cup red onion, small dice
- 2 teaspoons garlic, minced
- 2 cups of shiitake mushrooms, sliced
- 1 14 ounce container hearts of palm, rough chop (or use a food processor)
- 1 15oz can tomato sauce
- 2 tablespoons gumbo filé
- 1 tablespoon paprika
- 2 teaspoons dried thyme
- 2 tablespoons cooking oil
- 1 16oz package tempeh
- 1/4 cup onion, small dice
- 1 teaspoon garlic, minced
- 2 cups spring water
- 2 tablespoons old bay seasoning
- 1 teaspoon dried thyme
- 1/4 cup soy sauce
- 1 tablespoon kelp seasoning, I use Braggs
- 2 sticks kombu
Instructions for tempeh: Cut 1/8 inch thick X 2 inches long 1/2 inch wide, then in a medium skillet on medium high heat, heat oil until hot and simmering, add tempeh, and sauté until golden brown on both sides. And onions, reduce to medium low, sauté for approximately two minutes and add garlic. Add water seasonings, kombu and soy sauce salt to taste.Allow to braise covered for approximately 8 to 10 minutes on low.
For gumbo use a large soup pot over medium high heat, melt butter, sauté onions and bell peppers for approximately 3 to 4 minutes on medium. Then add garlic and continue to sauté for approximately two minutes.
While that’s working, in a small sauté pan sauté hearts of palm for approximately two minutes in approximately a tablespoon of oil season with old Bay seasoning and a pinch of salt.
Add tomato sauce, hearts of palm, stock and kombu from tempeh but reserve tempeh. Reduce to medium low and allow to simmer for approximately 20 to 25 minutes.
In your small skillet, sauté the mushrooms for approx 1 minute in 1 teaspoon of vegan butter.
Add mushrooms and tempeh to gumbo (reserve half mushrooms for garnish), mix well, and serve hot over rice.