My friend recently tricked me into eating her vegan gumbo. It tasted so good, however, that I just had to borrow the recipe from her!

This Gumbo With A Healthy Twist is the perfect meal to serve during rainy weather or even when you’re feeling sick. I did the same thing to my kids that my friend did to me – serve it to them without telling them it’s vegan – and my kids ate the entire pot in one sitting!

I never knew a vegan meal could taste so good. Now I can have the best of both worlds: healthy and delicious.

Ingredients:

Vegan Roux

1 tbsp butter, vegan

2 tbsp flour, gluten-free

1 tbsp vegetable broth

Vegan Gumbo

6 cloves of garlic, finely minced

1 cup celery, chopped (~4 large stalks)

2 carrots, diced into rounds

1.5 cups button mushrooms, chopped

1 green bell pepper, chopped

2 cups frozen or fresh okra, cut into rings

1 cup pureed tomatoes

28oz can kidney beans + bean juice (do not drain)

1tsp of the adobo sauce + 1/2 chipotle chili, thinly chopped

2 tbsp tamari

2 cups vegetable broth + 1/4 cup for sauteeing

1 tbsp sage, dried

2 tsp thyme, dried

1 tbsp Cajun seasoning (cut in half for less spice)

1.5 tsp salt, or to taste

2 links vegan sausage (optional)

 

Instructions:

MAKING THE ROUX: In a large pot, melt 1 tbsp of vegan butter (the pot will be used for the gumbo later). While melting, combing the gluten-free flour (I used Bobs Red Mill GF 1 to 1) and vegetable broth together and then pour in the butter once melted. The uncooked roux should be thick. Place the roux back into the pot, and cook until it is a few shades darker. Flipping often to ensure both sides are heated. This should take about 5-7 minutes. Remove immediately when done and set aside.

VEGETABLE PREP: While the roux is cooking, you can begin chopping your vegetables; garlic, celery, bell pepper, carrots, mushrooms, and okra (if not using frozen).

SAUTEE VEGETABLES: When the roux is done cooking and has been removed from the pot, and the vegetables have been chopped, using the pot that was used for the roux, add the celery, carrots, and mushrooms, along with 1/4 cup of vegetable broth. Cook for 3-4 minutes until the carrots begin to soften. Add garlic, and sautee for 1 more minute.

COMPLETING THE GUMBO: Add the rest of the ingredients; bell peppers, okra, tomato puree, kidney beans (with bean juice), adobo sauce + 1/2 chipotle chili (chopped), tamari, two cups of vegetable broth, and then all of the spices. Mix well. Take out a cup of the liquid and pour into the bowl with the roux. Mix well trying to break up the roux as much as possible (it doesnt have to be completely dissolved at this point). Pour the liquid and roux back into the pot of gumbo. Add vegan sausage if you so choose at this time as well. Now bring the gumbo to a boil and then simmer for 10 minutes. Serve and enjoy!

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Quick Tip: Use fresh herbs for an even brighter flavor!

Recipe and Image courtesy of: Happy Body Kitchen