Here’s a summary of the thought process:
The user is looking to make a Creole gumbo recipe but needs to adapt it to a vegetarian diet. They plan to replace the chicken sausage with a plant-based alternative, such as tempeh or a plant-based sausage. They are considering how to brown the plant-based sausage effectively and are wondering if any adjustments are needed for the roux, though they assume whole wheat flour should work fine.
The user is also thinking about the vegetable ingredients, particularly the large quantity of mixed greens (1 1/4 lb) and how to manage their varying cooking times. They are considering whether to add the greens in stages or cook them all together, as the recipe suggests. They are also planning to substitute chicken stock with vegetable or mushroom broth to keep the dish vegetarian.
Additionally, the user is thinking about the cooking process, especially the roux preparation, ensuring it doesn’t burn by stirring frequently. They are also considering the texture of plant-based sausage, which can sometimes be dry, and are thinking about adding a bit more broth or water if needed during simmering to keep the dish moist.
Overall, the user is focused on making necessary substitutions to align the recipe with their dietary preferences while maintaining the dish’s flavor and texture.
