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Vegan Gumbo

This hearty vegan gumbo features a deeply flavored, smoky broth thickened with a rich roux and loaded with vegetables, okra, and plant-based sausage. Its vibrant spices and tender ingredients create a comforting, stew-like dish with a glossy, hearty appearance. Perfect for spooning over rice, it offers a satisfying taste of tradition with a plant-forward twist.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup vegetable oil for roux and sautéing
  • 1/2 cup all-purpose flour for roux
  • 1 large onion diced
  • 1 bell pepper red bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth preferably homemade or rich store-bought
  • 1 cup okra sliced, fresh or frozen
  • 1 cup plant-based sausage sliced, spicy and smoky preferred
  • 1 teaspoon smoked paprika to add smoky flavor, toast briefly before adding
  • 2 green onions green onions chopped, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife

Method
 

  1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Whisk in the flour gradually, stirring constantly to form a roux. Continue stirring consistently for 20-25 minutes until it turns a deep chocolate brown and emits a nutty aroma, adjusting heat as needed to prevent burning.
  2. Add the diced onion, bell pepper, and celery to the roux. Sauté, stirring frequently, until the vegetables are tender and fragrant, about 7 minutes. The mixture should be bubbling and slightly caramelized.
  3. Stir in the minced garlic and cook for another minute until fragrant. Then, add the diced tomatoes and cook for 5 minutes, allowing the mixture to meld and the flavors to deepen.
  4. Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, watching for gentle bubbling around the edges.
  5. Add the sliced okra, plant-based sausage, and smoked paprika. Stir everything together, then reduce the heat to low. Let the gumbo simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens slightly and develops a rich, smoky aroma.
  6. Taste the gumbo and season with salt and pepper as needed. Remove from heat and stir in chopped green onions for a fresh burst of flavor.
  7. Let the gumbo sit off heat for 5 minutes to settle. Serve hot over cooked rice or millet, garnished with extra green onions if desired. Enjoy the rich, smoky, plant-based flavors in every spoonful.

Notes

Ensure the roux is dark enough to develop deep flavor without burning. Stir frequently during the roux stage and adjust heat accordingly. Feel free to customize with other vegetables or spice levels to suit your taste.