Vegan (Say what?!) Gumbo Recipe

Name: Vegan (Say what?!) Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 onion, chopped; 2 green bell pepper, chopped; 8 stalks celery, chopped; 6 cloves garlic, minced; 1/3 cup canola oil; 1/2 cup all-purpose flour; 1 cup vegetable broth; 1 (14.5 ounce) can diced tomatoes; 1 cup vegetable broth; 1 eggplant, peeled and chopped; 6 cups chopped okra; 1 (15 ounce) can red beans, drained and rinsed; 2 teaspoons salt; 2 teaspoons dried thyme; 1 teaspoon dried basil; 1 teaspoon gumbo file powder; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons ground black pepper; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon liquid smoke flavoring; 2 bay leaves; 4 cups vegetable broth, divided

Servings: persons

1 tablespoon canola oil
1 onion, chopped
2 green bell pepper, chopped
8 stalks celery, chopped
6 cloves garlic, minced
1/3 cup canola oil
1/2 cup all-purpose flour
1 cup vegetable broth
1 (14.5 ounce) can diced tomatoes
1 cup vegetable broth
1 eggplant, peeled and chopped
6 cups chopped okra
1 (15 ounce) can red beans, drained and rinsed
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon gumbo file powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon liquid smoke flavoring
2 bay leaves
4 cups vegetable broth, divided

1
Heat 1 tablespoon canola oil in a skillet over medium high heat.
2
Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3
Transfer the vegetable mixture to a large bowl; set aside.
4
Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
5
Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
6
Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
7
Stir in the vegetable mixture and tomatoes.
8
Pour in about one more cup of vegetable broth, stirring to combine.
9
Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
10
Cover and continue to simmer for 1 1/2 hours, stirring occasionally.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 onion, chopped, 2 green bell pepper, chopped, 8 stalks celery, chopped, and more.

Yes, Vegan (Say what?!) Gumbo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan (Say what?!) Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions