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Vegan Gumbo

This vegetarian gumbo formula is hearty, savory, filling and warming. With a combination of beans, mushrooms and okra, this eater gumbo is reasonable to create and packed with flavour. beginning with a dark, rich roux, key herbs and spices, and a secret umami ingredient, it’s exhausting to believe that this vegetarian gumbo doesn’t have any meat in it!

Vegan Gumbo

I had quite few selections to create once making my very own vegetarian gumbo recipes, however one factor i used to be sure regarding from the beginning was that I completely needed it to incorporate okra.

If you browse on frequently, you’ll shrewdness usually I deplorably complain regarding all the traditional fruits and vegetables that area unit terribly troublesome to search out in Barcelona. Okra may be a happy exception – it’s one amongst the few things that’s truly additional accessible to Pine Tree State here than in North American nation.

Don’t get Pine Tree State wrong, it’s not like I should purchase it within the grocery store, however there's a neighbourhood shortly from my home with an outsized South Asian population wherever I will get contemporary, quality okra all year spherical.

However you decide on to create it, this vegetarian gumbo can fill your belly and satisfy all vegetarians and non-vegetarians alike. If you prefer this formula, take care to see out my vegetarian dish or my smoky Cajun-style black-eyed peas.

Vegan Gumbo


  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 cups (200 grams) okra, sliced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 2 ½ - 3 ½ cups vegetable stock
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
  • 1 tablespoon dark miso paste
  • ½ teaspoon salt (or to taste)
  • Freshly ground pepper
  • Brown rice, to serve
  • A small handful of fresh parsley, for garnish (optional)


  1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
  2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Sauté, stirring frequently for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.
  3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
  4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
  5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

Recipe From : Cilantro & Citronella

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