Gumbo
My grandmother's gumbo was one of my favorite things to eat before switching to a plant-based diet. I think I have finally got it down though! You can change up what you want in the gumbo. I use Tofurkey Sausages but you could use something else if you like. This makes enough to feed about 6 people. Serve it over rice or with bread. It is a little more pricey per serving, but it is a great meal for a dinner party. Enjoy!
Estimated Cost Per Serving: $1.75 -@2.50
Gumbo
Plant based gumbo took me a while to figure out but this is good enough my grandmother would approve.
METHOD Stovetop
DIET Vegan
Ingredients
- 3 cups of vegetable broth
- 1 cup of beer or broth
- 1 green bell pepper diced
- 1 yellow onion diced
- 3 cloves of garlic minced
- 2 ribs of celery diced
- 1 red bell pepper diced
- 1 can of kidney beans drained and rinsed
- 1 can of white beans drained and rinsed
- 1 can of fire roasted tomatoes
- 1 cup of diced mushrooms
- 3 Tablespoons of flour
- 1 teaspoon of oil
- 2 bay leaves
- 2 Tablespoons of Cajun seasoning
- 1 teaspoon of liquid smoke
- 2 teaspoons of smoked paprika
- ½ teaspoon of cayenne pepper
- Veggie Sausages (optional)
Instructions
- Add teaspoon of oil to a large pot. When oil heats, add flour.
- Stir the flour until it starts to brown. Do not let the flour turn black or you will have to start over.
- After flour turns brown, add onion,garlic, celery, peppers, Cajun seasoning, paprika, and cayenne.. Cook for 5 minutes.
- After 5 minutes, add tomato, broth, liquid smoke, bay leaves, and beer. Mix and bring to a boil.
- After boiling, turn down heat. Add beans, mushrooms, and sausage, cover and let simmer for 25 minutes.
- Serve gumbo over rice or by itself. Enjoy!
Notes
Serve it over rice or with bread.
Nutrition
Calories: 320kcalCarbohydrates: 57gProtein: 16gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1457mgPotassium: 960mgFiber: 16gSugar: 12gVitamin A: 4155IUVitamin C: 69mgCalcium: 127mgIron: 5mg
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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Roxanne Gujda says
I can't believe no one has commented on this. This is AMAZING!! I did add more oil to make the roux and i only used 1/4 tsp cayenne, but other than that, the taste is soooo rich. The only thing I will change next time is make a little more roux.
Everybody...if you like spicy, make this TONIGHT!! YUM!!
Andrea White says
We're so happy to hear that you enjoyed it! It's a delicious one alright. Thanks for commenting 🙂