Vegan Gumbo Recipe
Vegan gumbo isn’t just a dish; it’s proof that plant-based meals can still bring the heat and flavor. Loaded with hearty veggies, beans, and spices, this bowl of deliciousness turns traditional gumbo on its head. No meat? No problem. The thick, velvety broth and bold Creole spices step up with zero apologies. Even meat lovers will question their loyalty. Serve it with a mountain of fluffy rice and prepare for the kind of satisfaction that even bacon can’t argue with. One bite, and you’ll forget it was ever a debate.
Vegan Gumbo Recipe
A bold and hearty vegan gumbo packed with fresh vegetables, beans, and bold spices, simmered to perfection in a thick broth.
Ingredients
- 1/2 cup olive oil
- 1/2 cup all-purpose flour
- 1 onion diced
- 1 green bell pepper diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz black-eyed peas, drained and rinsed
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 2 cups sliced okra
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- Make the roux: Heat olive oil in a large pot over medium heat. Whisk in flour and stir continuously for 15 minutes until golden brown.
- Sauté the veggies: Add onion, bell pepper, celery, and garlic. Cook for 5 minutes until they soften and smell incredible.
- Incorporate the broth: Pour in vegetable broth and stir well. Add bay leaves, smoked paprika, cayenne, thyme, and oregano. Bring to a boil.
- Add the beans and okra: Toss in kidney beans, black-eyed peas, and sliced okra. Lower the heat and simmer for 30 minutes until thickened.
- Season and serve: Remove bay leaves. Taste and adjust salt and black pepper. Serve over fluffy rice for maximum gumbo satisfaction.
Notes
Nutritional Information (Per Serving):
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
- Vitamin A: 15%
- Iron: 20%
- Vitamin C: 18%
- Potassium: 12%
- Calcium: 10%
Additional Notes/Tips:
- Spice Level: Dial back the cayenne if you’re not ready for the heat.
- Roux Care: Keep stirring the roux; nobody likes burned flour.
- Texture Tip: Adding okra thickens the gumbo naturally—don’t skip it unless you’re ok with a thinner broth.
- Serving Suggestion: Garnish with green onions and serve with cornbread for the ultimate vegan feast.
