Serve up this vegan gumbo for dinner this week. Hearty, comforting, and bursting of flavor in each bite. Serve your vegetable loaded vegan gumbo over a bowl of rice. Grab a spoon and dive in to this vegan comfort food dinner.
This Vegan Gumbo Is…
- Vegan
- Thick Roux
- Creole Flavored
- Serve over Rice
- Loaded with Vegetables
- Dairy Free
How to Make Vegan Gumbo
Vegan gumbo is in the printable recipe card. This is a visual walk through on how it is made.
- In a stockpot you will melt your butter then saute the peppers, celery, and onions. You want the vegetables to be soften.
- Add in the garlic and cook another minute. Then add in the flour and creole seasoning.
- Stir to combine and then slowly add in the vegetable broth and potatoes and kidney beans and bay leaf.
- Bring mixture to a simmer and cover and cook 30 minutes.
- Season with salt and pepper and serve with rice.
Tips For Vegan Gumbo
Saute Vegetables First
Make sure to saute the onion, pepper, and celery first. It is important because it will enhance the flavor of the gumbo to a whole new level of flavor.
Heavy Stockpot
Having a heavy stockpot for cooking the gumbo is key. Having a heavy pot means it will cook evenly and not have hot spots in the pan. That way you get an even cook on your gumbo.
Flour Roux
You need to add in the flour and stir for around 1-2 minutes. This is needed as it is going to remove the flavor of the flour. Otherwise if you pour the stock in right away, it is going to not create that delicious thick roux that smothers the vegetables.
Vegan Gumbo Variations
Recipe
Ingredients
- ¼ cup vegan butter
- 1 onion sliced thick
- 4 stalks celery sliced thick
- 2 green peppers sliced
- 2 cloves garlic minced
- ¼ cup flour
- 2 tablespoons creole seasoning
- 3 cups vegetable broth
- 1 lb potatoes peeled and cubed
- 1 can red kidney beans rinsed and drained
- 1 bay leaf
- Salt and pepper to taste
Instructions
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In a large stockpot, melt the butter over medium heat, then add the onion, celery, green peppers and cook, stirring frequently, until veggies start to soften
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Add the garlic and cook one additional minute, then sprinkle the flour, creole seasoning over the veggies and stir
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Gradually stir in the vegetable broth.
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Then add in the potatoes and kidney beans and bay leaf
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Bring mixture to a simmer, cover, and cook for 30 minutes
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Add salt and pepper to taste, serve warm with rice
