Healthy Recipes | Vegan Gumbo

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Healthy Recipes | Vegan Gumbo

Carol Blair
Tuesday, 10 September 2019

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This vegan gumbo recipe is hearty, savory, filling and warming. With a mix of beans, mushrooms and okra, this vegetarian gumbo is cheap to make and full of flavour. Starting with a dark, rich roux, key herbs and spices, and a secret umami ingredient, it’s hard to believe that this vegan gumbo doesn’t have any meat in it!

Ummm this recipe is fookin amazing!¡! Will definitely be making it again. I didn’t use to miso paste because the one store that has it near me was closed, so I’m curious as to how the flavor is changed with it. Also, I was so excited for a whole vegan recipe, and then I left for 15 minutes and my dad added in shrimp and chicken buillon when I was gone so much for the excitement. But I imagine it’s just as delicious vegan. ¡Gracias para la receta!

This Vegetarian Gumbo recipe is easy to make, loaded up with tons of savory veggies, and tastes SO rich and delicious.

I know that I’m the girl who’s usually all about easy, breezy, speedy soup recipes.  But this time of year, I’m always happy to make an exception to spend some quality time by the stove, stirring and stirring and patiently stirring a roux some more until it reaches that perfectly dark, toasty, magical hue.  Because when it comes to a killer pot of gumbo, there are no shortcuts.  (And you don’t want them.)  Gimme the real deal gumbo…with seconds, please!

Vegan Gumbo

Prep time: 5 Minutes
Cook time: 55 Minutes 
Total time: 1 Hours

Ingredients:

  • 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
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • ¼ cup olive oil
  • A small handful of fresh parsley, for garnish (optional)
  • 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
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced

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Instructions:

  1. First, 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. Second, 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. Next, 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.



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