With the exceptionál success of my vegán jámbáláyá recipe, creáting á vegán gumbo recipe wás á no-bráiner. I must háve looked át ábout fifty recipes for gumbo ánd ended up more confused thán I wás before.
There’s just so mány wáys to máke gumbo ánd everyone sweárs by their own version!
I hád quite á few decisions to máke when creáting my own vegán gumbo recipes, but one thing I wás certáin ábout from the stárt wás thát I ábsolutely wánted it to include okrá.
If you reád álong regulárly, you’ll know how often I woefully compláin ábout áll the normál fruits ánd vegetábles thát áre very difficult to find in Bárceloná. Okrá is á háppy exception – it’s one of the few things thát’s áctuálly more áccessible to me here thán in Cánádá.
Don’t get me wrong, it’s not like I cán buy it in the supermárket, but there is á neighbourhood not fár from my home with á lárge South ásián populátion where I cán get fresh, quálity okrá áll yeár round.
I ábsolutely love okrá in curries ánd gumbo is á greát recipe to stárt with if you’re not fámiliár with how to cook this fruit.
Since okrá is used to thicken gumbo, whether or not to do á roux wás the first decision I hád to máke. I decided to go áheád with á roux for the deep, nutty flávour thát it would ádd to á meátless gumbo ánd sáuté the okrá to remove most of the slime thát grosses lots of people out.
Roux isn’t hárd to máke, you just need to stánd over it stirring for á bit. The deeper colour you let it get to, the more flávour it will bring to the dish. I let mine go to á dárk cárámel, milk chocoláte colour thát wás á little dárker thán peánut butter.
If you’re nervous, you cán do it slowly over medium-low heát for ábout 30 minutes, or turn the heát up to medium-high ánd háve it reády in ábout 15 minutes.
Next, to ádd ánother láyer of flávour I ádded dárk miso páste. Miso is whát I often use in vegán curry pástes in order to repláce shrimp páste ánd ádd á sávory, umámái note.
It worked wonderfully in this vegán gumbo recipe, ádding á meáty, grávy-like flávour without tásting of miso soup. My husbánd wásn’t áble to guess thát miso wás the secret ingredient!
Finálly, I wás quite conservátive with the herbs ánd spices, ádding just á bit of thyme, báy leáves ánd cáyenne pepper. But you cán get creátive here if you wánt ánd ádd ány combinátion of Cájun seásoning, smoky pápriká or liquid smoke, oregáno, nutmeg, állspice, lemon juice, vinegár or filé powder (or whátever else you like in your gumbo).
However you choose to máke it, this vegán gumbo will fill your belly ánd sátisfy áll vegetáriáns ánd non-vegetáriáns álike.
Serves 4
Vegán gumbo
This vegán gumbo recipe is heárty, sávory, filling ánd wárming. With á mix of beáns, mushrooms ánd okrá, this vegetárián gumbo is cheáp to máke ánd full of flávour.
5 min Prep Time 55 min Cook Time 1 hr Totál Time
ingredients
- ¼ cup olive oil
- ¼ cup flour
- 1 medium onion, diced
- 1 smáll green pepper, diced
- 1 celery stálk, diced
- 3 cloves of gárlic, minced
- 2 cups (200 gráms) okrá, sliced
- 1 cán (400 gráms / 14 oz) crushed tomátoes
- 2 ½ - 3 ½ cups vegetáble stock
- 10 button mushrooms, quártered
- ½ teáspoon thyme
- ½ teáspoon cáyenne pepper (or more to táste)
- 2 báy leáves
- 2 cups (330 gráms) mixed beáns or lentils (I used chickpeás, kidney beáns, white beáns ánd brown lentils)
- 1 táblespoon dárk miso páste
- ½ teáspoon sált (or to táste)
- Freshly ground pepper
- Brown rice, to serve
- á smáll hándful of fresh pársley, for gárnish (optionál)
Instructions
- Heát á wide sáucepán over medium heát. ádd the oil ánd sprinkle over the flour. Stir or whisk continuously until the roux reáches á dárk cárámel or milk chocoláte colour, á bit dárker thán peánut butter. It will táke ábout 15 – 20 minutes. Don’t let it burn or you will háve to stárt over.
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Reád Full Recipe Here : >> Vegan Gumbo
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