Vegan Gumbo #healthy #vegan

Vegan Gumbo #healthy #vegan

There's simply such huge numbers of approaches to make gumbo and everybody swears by their very own rendition! I had many choices to make when making my own veggie lover gumbo plans, yet one thing I was sure about from the begin was that I completely needed it to incorporate okra.

This veggie lover gumbo formula is healthy, exquisite, filling and warming. With a blend of beans, mushrooms and okra, this vegan gumbo is modest to make and brimming with flavor. Beginning with a dull, rich roux, key herbs and flavors, and a mystery umami fixing, it's difficult to accept that this veggie lover gumbo doesn't have any meat in it!

I completely love okra in curries and gumbo is an incredible formula to begin with in case you're inexperienced with how to cook this natural product. To include another layer of flavor I included dim miso glue, umamai note. It worked magnificently in this veggie lover gumbo formula, including a substantial, sauce like flavor without tasting of miso soup. My better half couldn't figure that miso was the mystery fixing!

Anyway you make it, this veggie lover gumbo will fill your midsection and fulfill all vegans and non-veggie lovers alike.

Vegan Gumbo #healthy #vegan #meatless #dinner #comfortfood

This vegan gumbo recipe is hearty, savory, filling and warming. With a mix of beans, mushrooms and okra, this vegetarian gumbo is cheap to make and full of flavour.


  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 cups (200 grams) okra, sliced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 2 ½ - 3 ½ cups vegetable stock
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
  • 1 tablespoon dark miso paste
  • ½ teaspoon salt (or to taste)
  • Freshly ground pepper
  • Brown rice, to serve
  • A small handful of fresh parsley, for garnish (optional)


  1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
  2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Saut̩, stirring frequently for 10 Р15 minutes until the vegetables are soft and the okra slime has disappeared.
  3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
  4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
  5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

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