Recipe courtesy of:
Fatfree Vegan Kitchen

Gumbo z'Herbes

1/4 cup flour (I used white whole wheat)
2 onions, chopped
4 cloves garlic, minced
2 bay leaves
12 cups water or vegetable broth (I used water)
3 ribs celery, finely chopped
1 bell pepper, finely chopped
1/2 head cabbage, finely chopped
1 pound chopped turnip greens (I used frozen)
10 ounces spinach leaves
1 cup minced parsley, packed
8-10 ounces collard greens, trimmed and chopped (about 6 cups chopped)
1 tablespoon dried thyme leaves
1/4-1/2 teaspoon cayenne pepper
1 tablespoon hot sauce (optional)
1 teaspoon liquid smoke (or to taste)
salt and black pepper to taste

Optional: 3 cups beans (great northern are good) or 1 pound smoked tofu, cubed

First, brown the flour in a dry skillet over medium-high heat. (If you avoid flour products, you may skip this ingredient entirely, but it will give the gumbo a richer, deeper flavor.) Add the flour to the hot skillet and stir constantly, scraping the bottom, until it is a uniform medium-brown, about the color of light brown sugar.

Expect to spend about 10 minutes browning the flour. Be careful not to burn it! If it burns, please throw it out and start over.

When the flour is browned, remove it to a plate to cool.

Put the onions in a large soup pot, and brown them for about 5 minutes. Add the garlic and bay leaves and sauté for another 2 minutes. Add the browned flour and stir well. Add the water, a little bit at a time at first, stirring well. Add all the remaining ingredients (except optional ones) and bring to a boil. Reduce heat and simmer until all the vegetables are tender.

Once the vegetables are tender (about 15 minutes) puree the soup using a hand blender or remove it to a blender and puree. Put it back into the pot and add any optional ingredients and continue to cook for at least 1 hour. (Longer cooking lets the flavors develop.) Just before serving, check the seasoning and add more liquid smoke, salt, hot sauce, and pepper, if needed. Serve over brown rice and with Cajun Tempeh Bacon, if desired.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
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