Vegan Gumbo
This Vegan Gumbo is a hearty, flavorful dish that's a true celebration of plant-based goodness. I love how it warms me from the inside out, especially on chilly evenings.
Growing up, I remember my family gathering around a big pot of gumbo, the aroma filling the house and wrapping us in warmth.
This vegan version holds onto those comforting memories without any animal products!
It's packed with veggies, spices, and a little bit of magic.
Plus, it’s a fantastic way to use up whatever veggies you have in your fridge, so it feels like a gift from Mother Earth every time I make it.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh okra, but if you can't find it, frozen works just as well. The spices are the heart of this dish, so don’t skip the smoked paprika or cayenne – they give the gumbo its signature depth and warmth. You can even toss in some cooked quinoa or lentils for extra protein.
Tips & Notes
- •I like to make a big batch and freeze some for later – it tastes even better after the flavors have melded together in the freezer!
- •If you want to thicken it up a bit, you can mash some of the black beans before adding them.
Recipe Variations
- •Sometimes I add a splash of coconut milk for a creamier texture and a hint of sweetness.
- •If I'm in the mood for something different, I might throw in some tempeh for added protein and a hearty bite.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring to freezer bags!
Frequently Asked Questions
Can I use other vegetables?
Absolutely! This is a great recipe for cleaning out your fridge. Feel free to swap in zucchini, mushrooms, or whatever veggies you love.
How can I make it spicier?
If you like more heat, add extra cayenne or even some chopped jalapeños. Just remember, you can always add, but it's hard to take away!
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This Vegan Gumbo is a hearty, flavorful dish that's a true celebration of plant-based goodness. I love how it warms me from the inside out, especially on chilly evenings.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables soften.
- 2
Stir in the minced garlic and okra. Cook for another 3-4 minutes until fragrant.
- 3
Add the diced tomatoes (with juices), vegetable broth, black beans, corn, bay leaves, thyme, cayenne pepper, smoked paprika, black pepper, and salt. Stir well to combine.
- 4
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.
- 5
After 30 minutes, taste and adjust the seasonings if necessary. Remove the bay leaves before serving.
- 6
Ladle the gumbo into bowls, and garnish with fresh parsley. Serve hot with crusty bread or over rice, if you like!
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