Vegan Gumbo Recipe

Ingredients

This vegan adaptation of gumbo replaces the traditional meat and seafood ingredients with plant-based alternatives. Instead of using meat or seafood, this recipe incorporates a variety of vegetables and plant-based proteins to create a similar depth of flavor and texture. The absence of animal products makes this dish suitable for those following a vegan lifestyle. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 3 celery stalks, diced 3 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (185g) okra, sliced 1 cup (185g) okra, sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (185g) cooked kidney beans 1 cup (185g) cooked kidney beans
• 1 cup (185g) cooked chickpeas 1 cup (185g) cooked chickpeas
• 4 cups (940ml) vegetable broth 4 cups (940ml) vegetable broth
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste) 1/2 teaspoon (2.5g) cayenne pepper (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Cooked rice, for serving Cooked rice, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, bell peppers, and celery. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the minced garlic, sliced okra, and mushrooms to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. 3.
   Stir in the diced tomatoes, cooked kidney beans, cooked chickpeas, vegetable broth, tomato paste, bay leaves, smoked paprika, dried thyme, dried oregano, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
4. 4.
   In a small bowl, whisk together the all-purpose flour and water to create a slurry. Slowly pour the slurry into the gumbo, stirring constantly to prevent lumps. Simmer for an additional 10 minutes, or until the gumbo has thickened.
5. 5.
   Remove the bay leaves from the gumbo. Serve the vegan gumbo over cooked rice and garnish with fresh parsley.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can lightly sauté it in a separate pan before adding it to the gumbo.
• Mushrooms — Use a mix of different mushrooms, such as cremini, shiitake, and oyster mushrooms, to enhance the umami flavor of the gumbo.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the gumbo.
• If you prefer a spicier gumbo, increase the amount of cayenne pepper or add hot sauce to taste.
• Leftover gumbo tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the vegan gumbo hot over a bed of cooked rice. Sprinkle fresh parsley on top for a pop of color and freshness. Accompany it with a slice of crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, you can garnish the gumbo with a sprinkle of smoked paprika or a drizzle of olive oil. Serve it in individual bowls with a side of rice and a sprig of fresh parsley on top.