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
For the best flavor, ensure the vegetables are thoroughly softened before adding the flour, as this will help create a rich base for the gumbo. Adjust the cayenne pepper to your desired level of spiciness, and remember that the resting time allows the flavors to meld together beautifully. If you prefer a thicker gumbo, you can add more flour or reduce the liquid slightly.
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