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.