Picture a steaming bowl of vegan gumbo, its rich aroma filling your kitchen with warmth and spice.
This cozy Creole dish is surprisingly easy to whip up, perfect for a comforting meal on any day.
As the onions, peppers, and celery soften, they create a flavorful base that transforms simple ingredients into something extraordinary.
Let’s bring this delightful gumbo to life and savor each spoonful together.
Kitchen Tools Required
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup okra, sliced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cooked rice
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing Vegan Gumbo, you can follow this timeline:
- Preparation Stage (Approx. 20 mins + 5 mins reading):
- 5 mins: Read through the recipe and gather all ingredients and equipment.
- 5 mins: Chop the onion, bell pepper, and celery.
- 5 mins: Mince the garlic.
- 5 mins: Slice the okra and chop the parsley.
- Cooking Stage (Approx. 45 mins):
- 0-5 mins: Heat the olive oil in a large pot over medium heat.
- 5-10 mins: Add the chopped onion, bell pepper, and celery to the pot and sauté until softened.
- 10-11 mins: Add the minced garlic and cook for an additional minute.
- 11-13 mins: Sprinkle the flour over the vegetables and stir constantly for 2 minutes.
- 13-15 mins: Add smoked paprika, thyme, oregano, and cayenne pepper; stir to combine.
- 15-17 mins: Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
- 17-19 mins: Add the sliced okra, kidney beans, and chickpeas; stir well.
- 19-49 mins: Simmer the gumbo for 30 minutes, stirring occasionally.
- 49-50 mins: Season with salt and pepper to taste.
- 50-55 mins: Stir in the cooked rice.
- Resting Stage (Approx. 10 mins):
- 55-65 mins: Allow the gumbo to rest for 10 minutes to let flavors meld.
- Serving Stage:
- 65+ mins: Garnish with fresh parsley and serve.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add onion, bell pepper, and celery to the pot and sauté until softened, about 5 minutes.
Stir in the garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
Add smoked paprika, thyme, oregano, and cayenne pepper, and stir to combine.
Pour in the diced tomatoes and vegetable broth, and bring the mixture to a simmer.
Add the okra, kidney beans, and chickpeas to the pot, and stir well.
Simmer the gumbo for 30 minutes, stirring occasionally.
Season with salt and pepper to taste.
Stir in the cooked rice and let the gumbo rest for 10 minutes before serving.
Garnish with fresh parsley before serving.
Serving Tips
- French Bread: A crusty loaf of French bread is perfect for soaking up the delicious broth of the gumbo.
- Cornbread: A slice of sweet cornbread complements the savory and spicy flavors of the gumbo beautifully.
- Collard Greens: A side of sautéed collard greens adds a nutritious and flavorful Southern touch.
- Avocado Slices: Creamy avocado slices provide a revitalizing contrast to the rich and spicy gumbo.
- Hot Sauce: Offer a selection of hot sauces for those who want to add an extra kick of heat to their gumbo.
Storage
Store vegan gumbo in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Thaw before reheating.
Freezing
To freeze vegan gumbo, allow it to cool completely before transferring to airtight containers.
Leave space for expansion.
Label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
To reheat vegan gumbo, gently warm it on the stovetop over low heat.
Stir occasionally. Add a splash of vegetable broth if needed for moisture.
Avoid boiling to preserve texture.
Final Thoughts
Vegan gumbo is a delicious and hearty dish that captures the essence of Creole cuisine.
It’s perfect for those looking to enjoy a plant-based meal with rich flavors.
The combination of spices, vegetables, and legumes creates a satisfying and nourishing experience.
Remember to let the gumbo rest for a few minutes before serving to allow the flavors to meld together perfectly.
Enjoy this comforting dish with family and friends, knowing it’s both healthy and flavorful.
Frequently Asked Questions
Can I Substitute Okra With a Different Vegetable?
Yes, you can substitute okra with zucchini or green beans. These alternatives maintain texture and absorb flavors well. Slice them similarly to okra for even cooking. Make certain you adjust cooking time to prevent mushiness.
How Can I Make the Gumbo Gluten-Free?
To make the dish gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch. Confirm you whisk thoroughly to prevent lumps and maintain a smooth, thick consistency in the final dish.
What Can I Use Instead of Kidney Beans?
Substitute kidney beans with cannellini beans for a creamy texture or black beans for a heartier bite. Both options maintain the dish’s nutritional profile. Confirm beans are adequately rinsed to remove excess sodium before use.
Is It Possible to Make This Gumbo Spicier?
To intensify the gumbo’s spiciness, incorporate additional cayenne pepper or introduce finely chopped jalapeños. Ascertain even distribution by stirring thoroughly. Consider adding hot sauce during simmering for a bolder heat profile, adjusting to your preference.
Can I Add Plant-Based Sausage for More Flavor?
Yes, you can incorporate plant-based sausage for added depth. Sauté slices until browned, ensuring caramelization for maximum flavor. Introduce them during the final simmer phase, allowing flavors to meld harmoniously. Adjust seasonings to balance the enhanced profile.
Vegan Gumbo
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 3 clove garlic minced
- 2 tablespoon all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes 14 oz
- 4 cup vegetable broth
- 1 cup okra sliced
- 1 can kidney beans drained and rinsed, 15 oz
- 1 can chickpeas drained and rinsed, 15 oz
- 2 cup cooked rice
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, bell pepper, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for an additional 1 minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Add smoked paprika, thyme, oregano, and cayenne pepper, and stir to combine.
- Pour in the diced tomatoes and vegetable broth, and bring the mixture to a simmer.
- Add the okra, kidney beans, and chickpeas to the pot, and stir well.
- Simmer the gumbo for 30 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Stir in the cooked rice and let the gumbo rest for 10 minutes before serving.
- Garnish with fresh parsley before serving.
Notes
