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Vegan Gumbo

This hearty vegan gumbo features a rich, smoky base simmered with earthy okra, bell peppers, tomatoes, and spices, resulting in a thick, flavorful stew with a vibrant, comforting appearance. Using a combination of sautéed vegetables and slow simmering, it develops deep layers of flavor and a slightly mucilaginous texture from the okra, mimicking traditional gumbo without any meat or seafood.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Creole, Southern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons plant-based oil sunflower or light olive oil recommended
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 2 cups vegetable broth low-sodium preferred
  • 1 can diced tomatoes 14 oz, with juices
  • 1 cup okra fresh or frozen, sliced
  • 1 cup cooked rice for serving
  • to taste Salt and black pepper
  • 1/2 teaspoon cayenne pepper optional, for heat
  • chopped green onions or parsley for garnish

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife
  • Measuring cups/spoons

Method
 

  1. Gather all your ingredients: dice the onion and bell peppers, mince the garlic, and slice the okra. Measure out your spices and broth.
  2. Heat the plant-based oil in a large heavy-bottomed pot over medium heat until shimmering. Add the diced onion and bell peppers, sautéing for about 5-7 minutes until they soften and become fragrant, with edges starting to caramelize slightly.
  3. Add the minced garlic and smoked paprika to the pot. Stir constantly for about 1 minute until you smell a rich, smoky aroma, making sure the garlic doesn't burn.
  4. Stir in the sliced okra and cook for 8-10 minutes until it becomes tender and slightly mucilaginous, helping to thicken the gumbo naturally. Keep stirring so it doesn’t stick or overcook.
  5. Pour in the vegetable broth and canned diced tomatoes with juices. Bring everything to a gentle simmer and let it cook uncovered for about 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.
  6. Season the gumbo with salt, black pepper, and cayenne pepper if using. Taste and adjust the seasoning as needed.
  7. Lower the heat and let the gumbo simmer gently for another 20-25 minutes, stirring occasionally until it thickens and the aroma of smoky spices fills the air.
  8. While the gumbo finishes, reheat your cooked rice if needed. Once the stew is ready, stir in the cooked rice to incorporate the flavors.
  9. Serve the hot gumbo in bowls, garnished with chopped green onions or parsley for a fresh finish. Enjoy the thick, smoky, and comforting stew with a side of your choice.