Spicy Vegan Creole Gumbo

Explore the vibrant flavors of Creole cuisine with this spicy vegan gumbo, rich with vegetables and Creole spices, perfect for a nourishing and satisfying meal.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 large onion, chopped

1 bell pepper, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 cup okra, sliced

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 can (15 oz) red kidney beans, drained and rinsed

2 tbsp Creole seasoning

1/4 tsp cayenne pepper

Salt and black pepper to taste

2 green onions, chopped

1/4 cup fresh parsley, chopped

1 tsp file powder

Cooked rice for serving

Instructions

Step 1: In a large pot, heat vegetable oil over medium heat. Gradually whisk in flour, stirring constantly to make a roux, until it turns a deep golden brown, about 10 minutes.

Step 2: Add onion, bell pepper, and celery to the roux; cook and stir for 5 minutes or until vegetables are softened.

Step 3: Stir in garlic and okra, and cook for an additional 2 minutes.

Step 4: Add diced tomatoes, vegetable broth, red kidney beans, Creole seasoning, cayenne pepper, salt, and black pepper. Bring to a simmer and let cook for 30 minutes, stirring occasionally.

Step 5: Taste and adjust seasoning if necessary. Stir in green onions, parsley, and file powder. Cook for an additional 5 minutes.

Step 6: Serve hot over cooked rice.

Storage

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a pot over medium heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.