Vegan (Say What?!) Gumbo

With all the classic flavors of a traditional gumbo, this vegan version gets it's meaty texture from red beans and eggplant.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 211 Calories

Ingredients

• 2 teaspoons salt
• 1 onion, chopped
• 1 teaspoon dried basil
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 (14.5 ounce) can diced tomatoes
• 6 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon canola oil
• 1 (15 ounce) can red beans, drained and rinsed
• 8 stalks celery, chopped
• 2 green bell pepper, chopped
• 1 teaspoon gumbo file powder
• 1 eggplant, peeled and chopped
• 6 cups chopped okra
• 4 cups vegetable broth, divided
• 0.5 teaspoon paprika
• 0.5 cup all-purpose flour
• 0.25 teaspoon ground cumin
• 1.5 teaspoons ground black pepper
• 0.33333334326744 cup canola oil
• 1.5 teaspoons cayenne pepper
• 0.25 teaspoon liquid smoke flavoring

Recipe Instructions

Step 1

Heat 1 tablespoon canola oil in a skillet over medium high heat.

Step 2

Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 3

Transfer the vegetable mixture to a large bowl; set aside.

Step 4

Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.

Step 5

Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.

Step 6

Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.

Step 7

Stir in the vegetable mixture and tomatoes.

Step 8

Pour in about one more cup of vegetable broth, stirring to combine.

Step 9

Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.

Step 10

Cover and continue to simmer for 1 1/2 hours, stirring occasionally.