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Vegan (Say What?!) Gumbo
Vegan (Say What?!) Gumbo
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Vegan gumbo packed with traditional flavors using red beans and eggplant for a hearty, meaty texture.
Ingredients:
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 green bell pepper, chopped
  • 8 stalks celery, chopped
  • 6 cloves garlic, minced
  • 0.33333334326744 cup canola oil
  • 1 cup vegetable broth
  • 1 (14.5 ounce) can diced tomatoes
  • 1 eggplant, peeled and chopped
  • 6 cups chopped okra
  • 1 (15 ounce) can red beans, drained and rinsed
  • 2 teaspoons salt
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon gumbo file powder
  • 1.5 teaspoons cayenne pepper
  • 1.5 teaspoons ground black pepper
  • 0.5 teaspoon paprika
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon liquid smoke flavoring
  • 2 bay leaves
  • 4 cups vegetable broth, divided
Instructions:
  • In a skillet over medium-high heat, add 1 tablespoon of canola oil and heat it up.
  • Sauté onion, bell peppers, celery, and garlic until onion is soft and translucent, approximately 5 minutes.
  • Place the vegetable mixture into a spacious bowl and keep it to the side.
  • Warm the remaining 1/3 cup of canola oil in the skillet over medium heat for 30 seconds.
  • Stir flour constantly into the mixture until the roux darkens and develops a nutty aroma, approximately 15 minutes.
  • Pour in a generous cup of vegetable broth while gently lowering the heat, and continue to whisk until the sauce is velvety smooth.
  • Incorporate the medley of vegetables and ripe tomatoes into the dish.
  • Add an extra cup of vegetable broth while stirring gently to incorporate.
  • Combine the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and the remaining 4 cups of broth in the mixture.
  • Simmer covered for 1 1/2 hours, stirring occasionally.

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