Vegan Gumbo
This vegan gumbo is made with a rich dark vegan roux, plant-based protein, and lots of veggies. Serve with rice for a delicious, hearty meal!
Servings: 6
Calories: 361kcal
Ingredients
- ½ cup oil I used extra virgin olive oil
- 1 cup all-purpose flour
- 4 cloves of garlic sliced
- 2 green bell peppers chopped
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 medium head of cauliflower cored and chopped into florets
- 3 green onions sliced
- 2 15-ounce cans kidney beans drained and rinsed (3 cups or 520 g)
- 2 tablespoon Cajun seasoning
- 1 bay leaf
- 4 cups vegetable stock
- 1 teaspoon liquid smoke optional
Instructions
- Heat the oil in a heavy-bottomed pot.
- Then add the flour, stir, and cook on medium-high heat, whisking constantly, for about 15-20 minutes, or until the roux mixture reaches a dark brown color (similar to milk chocolate). Be careful not to let it burn! Adjust the heat if it seems to be browning too slowly or too quickly.
- Once the roux is ready, immediately stir in the garlic, green bell peppers, celery, and onion. Continue to cook, stirring every 10 to 15 seconds, until the veggies have softened (about 5 minutes).
- Add all the remaining ingredients (cauliflower, green onions, beans, Cajun seasoning, bay leaf, vegetable stock, and liquid smoke), and stir.
- Bring to a boil, then simmer uncovered for 10-15 minutes or until the veggies are tender.
- Adjust seasoning if necessary, remove the bay leaf, and serve immediately over rice (optional).
- Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
- Use a gluten-free flour blend or any gluten-free flour for a gluten-free version of this recipe.
- Feel free to use the veggies you have on hand. However, I'd always include the Holy Trinity (onion, celery, and green bell pepper) if possible. Okra is often used to make this recipe, but I don't like it and it's hard to find in my area, so I omitted it.
- I used kidney beans as the source of protein, but you can also use other types of legumes, tofu, seitan, or tempeh.
- I like to use vegetable stock because it enhances the flavor of this recipe. However, water is okay too. Making your own vegetable stock at home is a good idea, but feel free to use store-bought if you want.
- Although liquid smoke is optional, it gives this dish an amazing smoky flavor.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 40.7g | Protein: 9.5g | Fat: 20.2g | Saturated Fat: 3.8g | Sodium: 791mg | Fiber: 9g | Sugar: 7.3g
