• Jengo

Vegan Sausage with Wild Rice

Updated: May 13, 2020

I know it’s the middle or Spring but lately I‘ve been having cravings for a gumbo type soup. Thoughts and cravings of this soup crept into my brain at night as I was trying to sleep, nagging a at me to let it materialize into reality. I knew I had to do something about it and give way to the divine inspiration within. I honestly didn’t know what this soup was going to be until I started cooking.


This is a thick, hearty soup, very much like a gumbo. It’s a soup / gumbo type thing depending on how much water you add. It has a chicken soup flavor. It is honestly so yummy if I do say so myself. 😋

I don’t typically measure when I cook so all measurements are approximate. But don’t worry, if you follow my blog you’re going to learn to trust your eyes and taste buds to guide you in the cooking process. Cooking is forgiving, not exact like baking. So, let’s get at it. Scroll all the way down below the pics for the recipe. :)

SHOOTING INFO


Angles: top down and 45 degrees

Natural light, north facing window To the right, few hours before sunset Back diagonal light

No diffuser, reflecter yes opposite window at an angle

Table 8” from window at an angle , also about 8” below window

Aperture: 4-4.5

Shutter: 80-125

ISO 500-650

WB: cloudy

Handheld

Canon 5d Mark 4

100mm

24-105mm






Prep Time: 15 mins approx

Cook Time: 45-1.5 hours

Servings: 2-4 average sized servings


INGREDIENTS:

**All proportions are approximate. Always season to taste and use the ratios you like . After all, you're cooking for you.

  • Field Roast Vegan Sausage - 2 links -- chopped

  • Mushrooms 3/4 cups - sliced . I used crimini

  • Onions 1/3 cup chopped

  • Celery 1/2 cup chopped

  • Red Bell Pepper 1/2 - chopped

  • Wild Rice 1/3 cup -- soaked and softened the night before

  • Brown Rice 1/3-1/2 cup (I used cooked left over rice)

  • Veggie broth 12 oz (I get mine from the Asian market. It's really delicious)

  • Vegan butter - about 2 -3 spoonful

  • Trader Joe’s Vegan Chickenless Seasoning (it has salt, tumeric, onion powder, other spices not listed) . Would be great if you can pick this up. If not just add tumeric and onion powder or whatever seasons you like to taste.

  • Nutritional yeast - try 2 tbsp

  • Paprika -- optional

  • Salt

  • Pepper

  • Cooking oil -- olive oil or deoderized coconut oil

  • Rosemary (for aroma only) or other herbs

  • Bread -- optional. I recommend a crusty, crunchy bread like a boule or sougdough. You can get a small boule at Wholefoods for $2. They used to slice it for you upon request but since it's pandemic time you may have to slice it yourself. And if you can't make it to the store I have a boule recipe right here https://www.jengostudio.com/post/no-knead-artisan-bread-boule

** You will need a medium sized pot with lid


INSTRUCTIONS:

  1. Soak and prep your wild rice the night before to soften it or it will take forever to cook (about 1 hour 45 mins if not soaked)

  2. You could literally throw everything into an Insta Pot or crock pot but I don't have either so this is the way I like to do things. Feel free to change the order of things if you'd like.

  3. Add some oil to the pot and saute the onions, then throw in the sausage, then the red bell peppers, then the celery and mushrooms. Saute the mushrooms only slightly or don't saute at all.

  4. Add butter

  5. Add veggie broth

  6. Add rice

  7. Bring to boil then switch to low heat. Sprinkle in the seasonsings to taste. Go easy so you don't over do it or over salt. I find that not a lot of salt is needed. The broth is flavorful as is on it's own. This soup will continue to thicken the longer you cook it. The broth will evaporate and the flavors will intensify. That is just the nature of soups. So, just add more broth or water and add a little bit of salt or chickenless seasoning if it becomes bland. When you re-heat you can do the same if it's too thick.

  8. Cook with lid on for 45-1.5 hours checking the tenderness of the rice. Stir it every so often making sure the rice doesn't burn or stick to the bottom.

  9. I like to add a spoonful of oil to the soup for shine and fat. But if you're oil conscious you can skip this part.


PREP THE BREAD:


1. Cut a 3/8" - 1/2" slice of bread and then cut the slice in half. Spray with oil on both sides and toast it on a lightly oiled pan. That's it.



SERVING SUGGESTIONS:

Right before serving sprinkle with fresh crushed pepper and drizzle with olive oil for added shine. Throw in a twig of rosemary or other herbs for garnish added aroma and stick a bread slice into each serving bowl. Take a pic for the gram and tag #jengo.daily. I would love to see your creation. ;)


I eat a lot of my soups with lemon and spice and feel free to follow suit if you're like things tangy and spicy. You can add a few drops of tabasco sauce if you want a slight kick. Or a very light sprinkle of cayenne pepper will do too. Go easy. A little goes a long way. Or, skip this part.


Let me know what you think if you do try this recipe. I personally think it's delicious. ;-9

Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:


Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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