Vegan Gumbo
Ingredients:
- 1/3 cup all-purpose flour
- 1/3 cup neutral oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 14 oz okra, sliced
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup plant-based sausage, sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1 tbsp soy sauce
- Cooked rice, for serving
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Stir the roux constantly and don't walk away from it — it needs the full 12-15 minutes to reach a deep brown color, and it can go from perfect to burnt in the time it takes to answer the phone.
Instructions:
- Make the Roux: Whisk the flour and oil together in a heavy pot over medium heat, stirring constantly, to make a roux. Cook for 12-15 minutes, until deep brown, being careful not to burn it.
- Add the Trinity: Add the onion, bell pepper, and celery to the roux, stirring to combine, and cook for 5 minutes.
- Add Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Add the Okra: Stir in the okra and cook for 3-4 minutes.
- Build the Broth: Add the diced tomatoes, vegetable broth, plant-based sausage, smoked paprika, thyme, cayenne, bay leaves, and soy sauce.
- Simmer: Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes, stirring occasionally, until thickened.
- Serve: Remove the bay leaves and serve over cooked rice.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The green bell pepper adds sweetness and a pop of color.
Vegan Gumbo
Ingredients:
- 1/3 cup all-purpose flour
- 1/3 cup neutral oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 14 oz okra, sliced
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 cup plant-based sausage, sliced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1 tbsp soy sauce
- Cooked rice, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The green bell pepper adds sweetness and a pop of color.
Prep:
Stir the roux constantly and don't walk away from it — it needs the full 12-15 minutes to reach a deep brown color, and it can go from perfect to burnt in the time it takes to answer the phone.
Instructions:
- Make the Roux: Whisk the flour and oil together in a heavy pot over medium heat, stirring constantly, to make a roux. Cook for 12-15 minutes, until deep brown, being careful not to burn it.
- Add the Trinity: Add the onion, bell pepper, and celery to the roux, stirring to combine, and cook for 5 minutes.
- Add Garlic: Add the garlic and cook for 1 minute, until fragrant.
- Add the Okra: Stir in the okra and cook for 3-4 minutes.
- Build the Broth: Add the diced tomatoes, vegetable broth, plant-based sausage, smoked paprika, thyme, cayenne, bay leaves, and soy sauce.
- Simmer: Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes, stirring occasionally, until thickened.
- Serve: Remove the bay leaves and serve over cooked rice.
