This vegan gumbo recipe has all the flavor, spice, and heartiness but is made with lots of healthy plant-based ingredients. This southern-style dish is sure to be a hit at mealtime.
1(14.5-ounce) can of fire roasted tomatoesin their juices
4cupsof vegetable broth
1teaspoonof liquid smoke
2bay leaves
1(15-ounce) can of kidney beansdrained and rinsed
1(15-ounce) can of white beansdrained and rinsed
1cupof diced mushrooms
Veggie Sausages (optional)
Instructions
In a large pot over medium-high heat, heat the oil.
Add flour and stir the flour until it starts to turn light brown. Watch closely to ensure it doesn’t burn.
Add onion, garlic, celery, peppers, Cajun seasoning, paprika, and cayenne. Cook for 5 minutes, stirring frequently.
Add tomatoes, broth, liquid smoke, and bay leaves. Stir and bring to a rumbling boil.
Turn down the heat. Add beans, mushrooms, and sausage (if using), cover, and let simmer for 25 minutes.
Notes
Don’t let the roux or veggies burn. Stirring frequently helps to keep everything moving around to prevent burning.
Spiciness. Adjust to your taste by changing the amount of cayenne pepper. There may also be some spice in the cajun seasoning and smoked paprika but don’t pack as much of a punch as the cayenne.
Serve hot. Gumbo definitely is a dish served piping hot. As it sits and cools down it will thicken up more. You want it to be slightly thick but not overly thick like gravy.
You can serve gumbo over rice or by itself. Enjoy!