Gumbo: vegan recipe to try

If you’ve never made okra before, this is a good place to start. Once you’ve perfected this foundational recipe, the sky’s the limit when it comes to what you can do with it – you can add a tasty protein like barley sausage or oven-smoked tofu.

For a lighter, veggie-focused version of this dish, try using grated artichoke hearts, chunks of carrots, butternut squash, or zucchini.



  • 2 cups chopped onion, (1 medium)
  • 2 cups chopped celery (about 4 large stalks)
  • 1½ cups chopped green bell pepper (about 1 large)
  • ½ cup diced red bell pepper (about 1 small)
  • ½ cup minced garlic
  • 1 can 14.5 oz fire roasted diced tomatoes
  • 1 cup diced fresh tomatoes
  • 8 cups vegetable broth
  • 1 tablespoon of tamari
  • 1 tablespoon tomato paste
  • ½ cup of red wine
  • 1 tablespoon ume plum vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tbsp + ½ cup chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped jalapeño pepper (optional)
  • 6 to 8 bay leaves
  • 1 teaspoon ground mustard or Creole mustard
  • 1 teaspoon liquid smoke
  • 2 to 3 cups chopped okra, or desired amount
  • 1 cup peanut oil
  • 1¼ cup all-purpose flour
  • ½ cup chopped green onions, plus more for garnish
  • sea ​​salt
  • freshly ground black pepper
  • 3 to 4 cups cooked rice, for serving
  • ½ cup nutritional yeast
  • 1 tablespoon onion powder
  • 1 tbsp garlic powder
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked or plain sea salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried ground sage
  • 1 teaspoon dried thyme
  • ½ teaspoon ground white pepper


In a bowl, combine the onion, celery, peppers and garlic. Scoop out 1½ cups of this mixture and transfer it to a separate bowl (you’ll add it to the okra near the end). Set both bowls aside.

In a large bowl, combine vegetable broth, canned tomatoes, fresh tomatoes, wine, tamari, tomato paste, vinegar, Worcestershire sauce, 2 tbsp parsley, oregano, thyme, jalapeño, if using, mustard and liquid smoke. . Leave besides.

You are now ready to make the roux! In a large, clean, well-greased cast iron skillet (be sure to wipe up any residue), heat the peanut oil over medium-high heat. Once hot, add the flour and stir constantly with a large wooden spatula, until well combined. Reduce heat to medium and continue stirring until roux is dark brown, 15 to 20 minutes. The goal here is to toast the flour and oil while preventing the mixture from burning. To do this, constantly stir the mixture of flour and oil. If you stop for even a moment, the roux will burn and you’ll have to start over.

Reduce heat to medium-low and add most of the onion mixture (not the reserved 1½ cups). Continue cooking, stirring constantly, until the vegetables are tender, 5 to 7 minutes.

Combine all the Creole spice mix ingredients in a small bowl until well combined, then add to the vegetables and mix well. Cook for another 5 minutes, stirring frequently, toasting all the spices. You already have the base of your okra!

Transfer the base to a large pot

Add broth mixture and bay leaves. Mix well and bring to a boil, stirring frequently to prevent the bottom from burning. Once boiling, uncover and cook for about 10 minutes. Reduce heat to low and simmer 40 minutes, stirring occasionally, to reduce and thicken okra.

Add the green onions, okra, remaining ½ cup parsley and reserved 1½ cup onion mixture. If desired, add 1-2 cups of water to loosen the okra. Cook over low heat for another 20 minutes. Taste the okra and season with salt and pepper as needed. Feel free to add more cayenne pepper at this point to make it spicy as well.

To serve, spoon okra into serving bowls, removing bay leaves. Add a small spoonful of cooked rice on top and garnish with chopped parsley and green onions.

By Jamie Oliver. Articles in English

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