I think it’s a pretty well known fact that some of the best foods and flavors come out of New Orleans. When we went on our honeymoon, Melissa and I got to spend a little time down in New Orleans near Bourbon St and I’m not gonna lie, I was more than excited to eat for those 4 days. Creole, raw bars, plenty of fresh seafood…..don’t even get me started on this list. Some of the greatest things I have ever tasted were on that trip. I instantly became obsessed with Po’Boys during that time, on top of already loving gumbos, jambalayas, and raw oysters. With that said, obviously a lot of these foods are focused on meats and proteins we no longer eat with keeping a plant based diet. But has that ever stopped me from learning to make things? Heck no! This last week I was seriously in the mood for some good Louisiana food so I planned two meals of Oyster Po’Boys and Vegetarian Gumbo. They both came out great and I wanted to really share them. The gumbo came out very hearty and filling, filled with lots of great veggies and that creole taste I was missing. The Po’Boys are made with oyster mushrooms and came out equally as good. I love a greta sandwich and these did not disappoint.
- 2/3 cup cornmeal
- 1/3 cup nondairy milk
- 1 Tbs cornstarch
- 2 tsp old bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- dash of paprika
- 21 oyster mushrooms
- Preheat oven to 350 and line a baking sheet with parchment paper. Set aside
- In a small bowl, mix the cornmeal with the spices and set aside
- In another bowl whisk the milk with the cornstarch
- Place a clean bowl next to the cornmeal bowl and the milk bowl
- One at a time, dip the mushrooms into the milk mixture then place in the clean bowl. Use a dry hand to sprinkle the cornmeal mixture over the mushroom coating it completely.
- Place the mushrooms on the baking sheet and bake for 15-20 minutes, flipping after 10 minutes.
- Serve on your favorite type of bun with some vegan creole mayo and your favorite toppings. I kept it simple with just some lettuce and tomato.
Slow Cooker Vegan Gumbo
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 8 oz. white mushrooms, quartered
- 1 small zucchini, cut into thick half moons
- 1 cup frozen sliced okra
- 2 tablespoons vegetarian worcestershire sauce
- 1 tablespoon cajun seasoning
- 1 bay leaf
- Salt and pepper, to taste
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion, bell pepper, celery, and garlic and cook until softened and just beginning to brown, 8-10 minutes. Transfer veggies to a 4-6 quart slow cooker.
- Return the pan to the stovetop and heat the remaining tablespoon of oil in it. Stir in the flour and cook, stirring constantly, until it’s golden brown, about 4 minutes. Pour in the broth and bring to a boil; once the broth has come to a boil, transfer it to the slow cooker. Add all of the remaining ingredients to the slow cooker except the hot sauce and cooked rice.
- Cover the slow cooker and cook on low for 6-8 hours. Once the gumbo has finished cooking, remove the bay leaf and add more salt and pepper to taste if needed. Serve over rice.