Vegan Gumbo
This fabulously hearty vegan gumbo is packed with flavor from a rich, slow-cooked roux and plenty of colorful vegetables. It's a savory and delicious comfort food, perfect for a satisfying meal. For another Louisiana-inspired favorite, try vegan jambalaya too.
Instructions
- 1
Add the vegan butter (0.5 cup) to a heavy-bottomed pot and let it melt over medium heat. Add in the all purpose flour (0.67 cup) and stir it into a paste.
- 2
Keep stirring for about minutes (20) (on high heat) to minutes (60) (on low to medium heat). The roux will change from a thick paste to a thin sauce, gradually reaching a milk chocolate color. Use a high-quality heavy-bottomed pot for faster cooking on high heat; otherwise, take the slow approach to prevent burning. If the roux burns, start over.
- 3
Once the roux is milk chocolate color, add the finely chopped green bell peppers (2 medium), stalks (2 celery), and yellow onion (1 medium). Mix and cook until the vegetables are softened.
- 4
Add the vegetable stock (2 cups) and stir in.
- 5
Add frozen vegetables (1 cup), head cauliflower (1 medium) florets, cremini mushrooms (5 cups) sliced, crushed garlic (1 tbsp), cajun seasoning (1 tbsp), liquid smoke (0.5 tsp), and leaf (1 bay). Stir.
- 6
Add the chopped tomato (14 ounce) and kidney beans (15 ounce). Stir. Bring it all to a simmer, cover the pot and leave it to simmer until everything is cooked and fragrant.
- 7
Add [salt and pepper] to taste.
- 8
Serve with [basmati rice] (optional) and some [chopped spring onions] on top.
Nutrition Facts
Per portion