Untested Modified from a non-vegetarian recipe


  • 1 pack Tofurkey sausage
  • 1 pack Quorn Chick’n
  • 10 cups vegetable broth
  • 1.5 cups chopped celery
  • 1.5 cups chopped onion
  • 1.5 cups chopped bell pepper
  • 3/4 jar dark roux
  • 2 Tbsp grape jelly
  • 1 cup red wine
  • 6 cloves garlic
  • 2 tsp creole seasoning

Total 4740 cal


  1. Slice the sausage into ¼ inch thick pieces and brown in a large skillet with vegetable oil
  2. Remove the sausage and brown the Quorn Chick’n, then remove the Quorn Chick’n
  3. Add the roux to the hot, dirty skillet, stirring constantly while the roux warms over a medium heat
  4. Add the celery, onion, green pepper and garlic to the hot roux stirring until the onion is translucent
  5. In a large gumbo pot heat the broth to boiling and then add the roux and vegetables by large spoonfuls. Bring the broth back to a boil after adding the veggies and before you add the meat and other ingredients
  6. Add the remaining ingredients and cook on low about 1 hour
  7. Serve over rice

Credit Allegra