With the extraordinary success of myvegan jambalayarecipe, developing a vegan gumbo dish was a no-brainer. I must have looked at about fifty dishes for gumbo and wound up more baffled than I was previously.
There’s simply so lots of methods to make gumbo and everybody swears by their own variation!
I had numerous choices to make when creating my own vegan gumbo recipes, however something I was particular about from the start was that I definitely wanted it to consist of okra.
If you check out along frequently, you’ll understand how typically I woefully grumble about all the typical vegetables and fruits that are extremely tough to discover in Barcelona. Okra is a pleased exception– it’s one of the couple of things that’s really more accessible to me here than in Canada.
Don’t get me wrong, it’s not like I can purchase it in the grocery store, however there is an area not far from my house with a large South Asian population where I can get fresh, quality okra throughout the year.
If you’re not familiar with how to cook this fruit, I absolutely like okra in curries and gumbo is a great recipe to begin with.
Given that okra is used to thicken gumbo, whether or not to do a roux was the very first decision I had to make. I decided to go ahead with a roux for the deep, nutty flavour that it would add to a meatless gumbo and saut\u00e9 the okra to get rid of most of the slime that earns lots of people out.
Roux isn’t hard to make, you simply require to tower above it stirring for a bit. The deeper colour you let it get to, the more flavour it will bring to the dish. I let mine go to a dark caramel, milk chocolate colour that was a little darker than peanut butter.
If you’re anxious, you can do it gradually over medium-low heat for about 30 minutes, or turn the heat up to medium-high and have it ready in about 15 minutes.
Next, to include another layer of flavour I added dark miso paste. Miso is what I typically utilize invegan curry pastesin order to replace shrimp paste and include a mouthwatering, umamai note.
It worked incredibly in this vegan gumbo dish, including a meaty, gravy-like flavour without tasting of miso soup. My partner wasn’t able to think that miso was the secret ingredient!
Finally, I was rather conservative with the spices and herbs, adding just a bit of thyme, bay leaves and cayenne pepper. You can get imaginative here if you include any mix and want of Cajun flavoring, smoky paprika or liquid smoke, oregano, nutmeg, allspice, lemon juice, vinegar or fil\u00e9 powder (or whatever else you like in your gumbo).
More Recipe Ideas & Resources
However you choose to make it, this vegan gumbo will fill your stubborn belly and satisfy all vegetarians and non-vegetarians alike. Be sure to examine out my if you like this recipevegan jambalayaor mysmoky Cajun-style black-eyed peas.
- 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)
- Heat a large saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk constantly up until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15– 20 minutes. Do not let it burn or you will need to start over.
- Include the onions and continue stirring continually up until soft. Include the green pepper, garlic, okra and celery. Saut\u00e9, stirring frequently for 10– 15 minutes up until the veggies are soft and the okra slime has vanished.
- Add the tomato, 2 1/2 cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Give a boil then lower the heat to medium-low and simmer carefully for 30 minutes.
- If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you desire. Switch off the heat and ladle a small quantity of the gumbo into a little bowl and add the miso paste. Stir well to liquify and add back to the pan. Mix well. Taste the gumbo and add salt to taste (depends upon how salted your stock and miso are) and pepper.
- Serve the gumbo with brown rice and sprayed with some fresh parsley.