Spicy Vegan Gumbo

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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If you're in the mood for something hearty, flavorful, and entirely plant-based, this Spicy Vegan Gumbo is just what you need. It’s a comforting dish with a kick, perfect for any season, and packed with bold flavors and wholesome ingredients.

Ingredients for Spicy Vegan Gumbo

The magic starts with a roux made from olive oil and all-purpose flour, which forms the base of the gumbo, giving it a rich, nutty flavor. Onion, green bell pepper, and celery are the holy trinity of gumbo, bringing a classic depth of flavor. Garlic adds an aromatic punch, while diced tomatoes lend acidity and freshness.

Vegetable broth is the liquid backbone, keeping the gumbo vegetarian. Okra is a traditional ingredient that helps thicken the gumbo naturally. Chickpeas offer a protein boost and a nice texture contrast. Smoked paprika and dried thyme provide a smoky, earthy flavor, complemented by the heat of cayenne pepper and the depth of black pepper. Salt is added to taste, balancing all the flavors. Finally, fresh parsley and green onions add a pop of color and freshness just before serving.

Tips & Tricks

  • Whisk constantly when making the roux to avoid burning.
  • Adjust the heat level by adding more or less cayenne pepper.
  • If you don't like okra, you can use zucchini as a substitute.
  • For a thicker gumbo, simmer longer to reduce the liquid.

Serving Suggestions

This gumbo pairs beautifully with a side of crusty bread or over a bed of rice to soak up all those delicious juices. A simple green salad with a light vinaigrette is a refreshing counterpoint to the gumbo's richness.

Frequently Asked Questions

Can I make this gumbo ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors develop more.
Can I freeze the leftovers?
Yes, this gumbo freezes well. Just make sure to cool it completely before transferring to a freezer-safe container.
What can I use instead of chickpeas?
Feel free to substitute with white beans or black beans for a different texture and flavor.

Spicy Vegan Gumbo Recipe Walkthrough

Let's get started with the heart of any good gumbo: the roux. Heat your olive oil in a large pot over medium heat. Once it's hot, whisk in the flour. Keep whisking constantly for about 5-7 minutes. You'll know it's ready when it's a deep brown color, like a copper penny. This is crucial for that rich, nutty flavor.

Next, toss in your chopped onion, bell pepper, celery, and minced garlic. Stir them around for about 5 minutes until the veggies soften and start to release their aromas.

Now, stir in the diced tomatoes, vegetable broth, and okra. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.

Add in the chickpeas, smoked paprika, dried thyme, cayenne pepper, black pepper, and some salt. Let the gumbo simmer for another 10 minutes, stirring occasionally.

Just before serving, stir in your fresh parsley and green onions. This will brighten up the dish and add a lovely fresh note.

Why You'll Love This Recipe

  • Rich, deep flavors from a well-made roux.
  • Hearty and satisfying without any meat.
  • Spicy kick to warm you up on a chilly day.
  • Easy to customize with your favorite veggies.

Ingredients

1/4 cup olive oil
1/4 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 cup okra, sliced
1 can (15 oz) chickpeas, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
Salt to taste
1/4 cup fresh parsley, chopped
2 green onions, sliced

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat and whisk in the flour to create a roux. Stir continuously for 5-7 minutes until the mixture turns a deep brown.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook for another 5 minutes until the vegetables are softened.
3. Stir in the diced tomatoes, vegetable broth, and okra. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
4. Add the chickpeas, smoked paprika, dried thyme, cayenne pepper, black pepper, and salt. Simmer for an additional 10 minutes.
5. Stir in fresh parsley and green onions before serving hot.

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