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My review
Vegan (Say What?!) Gumbo
17
Javagoddess
"Gumbo (a West African word that means 'okra') is traditionally served over long-grain white rice, but feel free to health it up by using brown rice. I was challenged to come up with a vegan gumbo recipe that removed the meat, but kept similar consistency, texture, and that savory, spicy flavor. Laissez les bons temp rouler!"
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Ingredients
2 h 30 m servings 211Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 1 tablespoon canola oil in a skillet over medium high heat.
- Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer the vegetable mixture to a large bowl; set aside.
- Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
- Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
- Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
- Stir in the vegetable mixture and tomatoes.
- Pour in about one more cup of vegetable broth, stirring to combine.
- 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.
- Cover and continue to simmer for 1 1/2 hours, stirring occasionally.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1016 Ratings
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Most helpful positive review
1/14/2013
The only change to look out for is the cayenne pepper. We put just over 1/2 of one teaspoon of cayenne where it calls for 1 1/2. Glad we didn't add more as it was spicy with just that amount. ...
Most helpful critical review
9/23/2017
Terrible. There isn't even a roux. This is just a vegetable soup, and a bland one at that!
Most helpful
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Least positive
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1/14/2013
The only change to look out for is the cayenne pepper. We put just over 1/2 of one teaspoon of cayenne where it calls for 1 1/2. Glad we didn't add more as it was spicy with just that amount. ...
2/6/2015
I like this recipe with a couple of minor tweaks. I agree with the caution flag in cayenne pepper. I like hot spicy food but 1 1/2 teaspoons would be too hot for me. I also would not saute th...
11/8/2012
I struggled with trying to find a working vegetarian/vegan recipe. This came out perfect. Thank you!
9/23/2017
Terrible. There isn't even a roux. This is just a vegetable soup, and a bland one at that!
9/6/2014
Delicious! I am a "new" vegan and finding some things rather tasteless! This recipe meets all my taste cravings! I did cut back on the cayenne as one reviewer suggested. It would have been fine ...
7/10/2017
Good overall!! I will make it again, lots of flavor. The only changes i made were: - didn't have any okra so used some summer squash and zucchini instead. I don't love okra that much anyway - a...
3/16/2017
I was really surprised with the recipe and loved it. As others have said I made the roux first and added the vegetable to stop the roux from over cooking. Here are the alterations I made I subs...
3/4/2017
I really liked this recipe! The okra and roux gave it good authenticity. Unfortunately I couldn't find liquid smoke or file powder. Luckily I think it was plenty thick without the file, but it c...
2/26/2016
Very good base to work from. 1/2 tsp cayenne plenty and I like it hot. For my taste could use a little more acidity--maybe some tomato paste? Will try adding some sweet potato in the leftover to...