Recipes

Portobello and Black Eyed Pea Gumbo

Serves 4

| Prep Time: 10 mins

| Cook Time: 30 mins

| Total Time: 40 mins

You may need: Island Spice

Discover The Recipe

The Caribbean has a diverse population, influenced by colonial, native, immigrant, and, sadly, enslaved peoples from mostly Africa but also Asia. In many ways, the modern Caribbean is a geographic and culinary bridge to the world and, in turn, many of the region’s unique culinary traditions are popular around the world. In this vegan Portobello and Black-Eyed Pea Gumbo recipe, tender portobello mushrooms meet deeply flavored vegetables in a velvety, rich stew sauce. 

Gumbo is a thick soup dish enjoyed by people of the Southern USA and many Caribbean islands. Our smoky, stew-like soup is seasoned with Piquant Post’s proprietary Island Spice Blend, developed to highlight many beautiful flavors of the Caribbean. Use as an all-purpose seasoning in just about any savory dish or use as a rub on meat or veggies. For the full gumbo experience, we recommend serving it with a side of white rice. Gumbo is often served at large social gatherings and can easily be doubled or tripled as needed. It is an economical and delicious way to break bread with family and friends.

Ingredients

  • 1/2 cup + 1 Tbsp olive oil, divided

  • 1/2 cup all purpose flour

  • 1 onion, diced

  • 2 stalks celery

  • 4 cloves garlic, minced or finely chopped

  • 1 Tbsp Piquant Post Island Spice

  • 5 cups mush­rooms, sliced

  • 2 cups vegetable stock

  • 2 cups canned tomato

  • 2 cups black eyed peas, canned or cooked from dry

  • 1/2 tsp liquid smoke or 1/4 tsp chipotle powder (optional)

  • Salt and pepper to taste

Notes

For a meatier vibe, try this recipe with either vegan or pork sausage! We used mushrooms instead for a healthier plant based version. 

This style of gumbo is based on a roux, which is made by slowly cooking flour in oil. This creates a paste which will give your gumbo a thick, creamy texture. The trick to making a successful roux is to stir constantly and to keep a close eye on the cooking process. The roux should be a nice golden brown, but never burned.

Instructions

To make the roux, heat olive oil over medium heat in a saucepan until shimmering, and then add flour to the pan. Cook for about 10 mins stirring continuously, or until the mixture has thickened and browned but do not burn. (If you burn it, start over). Set aside.

Add 1 Tbsp of oil to a different sauce pan and add the onion, celery, and garlic. Cook over medium heat for 2-3 mins. Add the Piquant Post Island Spice and mushrooms to the pan. Cook for 5 mins until the mushrooms are just tender.

Add the roux, the vegetable stock, canned tomato, black eyed peas, and liquid smoke or chipotle powder. Season to taste with salt and pepper. Cook for 15 mins to thicken.

To serve, garnish the gumbo with green onions and cilantro, and serve with cooked rice. 

Alternatives & Substitutions

Portobello and Black Eyed Pea Gumbo

Serves

4

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Piquant Post spice you’ll need: Island Spice

Ingredients

  • 1/2 cup + 1 Tbsp olive oil, divided

  • 1/2 cup all purpose flour

  • 1 onion, diced

  • 2 stalks celery

  • 4 cloves garlic, minced or finely chopped

  • 1 Tbsp Piquant Post Island Spice

  • 5 cups mush­rooms, sliced

  • 2 cups vegetable stock

  • 2 cups canned tomato

  • 2 cups black eyed peas, canned or cooked from dry

  • 1/2 tsp liquid smoke or 1/4 tsp chipotle powder (optional)

  • Salt and pepper to taste

Instructions

  1. To make the roux, heat olive oil over medium heat in a saucepan until shimmering, and then add flour to the pan. Cook for about 10 mins stirring continuously, or until the mixture has thickened and browned but do not burn. (If you burn it, start over). Set aside.

  2. Add 1 Tbsp of oil to a different sauce pan and add the onion, celery, and garlic. Cook over medium heat for 2-3 mins. Add the Piquant Post Island Spice and mushrooms to the pan. Cook for 5 mins until the mushrooms are just tender.

  3. Add the roux, the vegetable stock, canned tomato, black eyed peas, and liquid smoke or chipotle powder. Season to taste with salt and pepper. Cook for 15 mins to thicken.

  4. To serve, garnish the gumbo with green onions and cilantro, and serve with cooked rice. 

Notes

  • For a meatier vibe, try this recipe with either vegan or pork sausage! We used mushrooms instead for a healthier plant based version. 

  • This style of gumbo is based on a roux, which is made by slowly cooking flour in oil. This creates a paste which will give your gumbo a thick, creamy texture. The trick to making a successful roux is to stir constantly and to keep a close eye on the cooking process. The roux should be a nice golden brown, but never burned.

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