Spicy Vegan Gumbo Delight

Name: Spicy Vegan Gumbo Delight
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1/4 cup olive oil; 1/2 cup all-purpose flour; 1 large onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 3 ribs celery, chopped; 4 cloves garlic, minced; 2 cups vegetable broth; 2 cups okra, sliced; 1 can (15 oz) diced tomatoes; 1 can (15 oz) chickpeas, drained; 1 1/2 teaspoons smoked paprika; 1 1/2 teaspoons dried thyme; 1 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups cooked rice; 1/4 cup fresh parsley, chopped; 1 tablespoon hot sauce, optional

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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Welcome to the world of bold flavors and plant-based goodness with this Spicy Vegan Gumbo Delight! It’s a hearty, satisfying dish perfect for those chilly nights when you need a little extra warmth and spice in your life.

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Ingredients for Spicy Vegan Gumbo Delight

Olive oil serves as the base for the roux, adding richness and depth. The flour combines with the oil to create that classic roux, giving the gumbo its thick, hearty texture. Onion, bell peppers, and celery, known as the "holy trinity" in Cajun cooking, form the flavorful foundation. Garlic adds a pungent kick, enhancing the overall flavor profile. Vegetable broth helps build the stew while keeping it vegan. Okra thickens the gumbo naturally and adds a unique flavor. Diced tomatoes bring a slight acidity and sweetness. Chickpeas are a great source of protein, making this dish truly filling. The spice blend of smoked paprika, thyme, cayenne pepper, salt, and black pepper provides the gumbo with its characteristic warmth and depth. Finally, cooked rice serves as the perfect base to soak up all those wonderful flavors, and fresh parsley brightens everything up at the end.

Tips & Tricks

Keep stirring while making the roux to prevent it from burning — it should be smooth and golden.
If you’re not a fan of okra’s texture, you can substitute with zucchini or leave it out entirely.
Adjust the cayenne pepper to your spice preference; start with less if you're sensitive to heat.
For a thicker gumbo, let it simmer a bit longer to reduce the liquid further.

Serving Suggestions

Pair this gumbo with a side of crusty bread to soak up every last bit of that delicious sauce. A simple green salad with a tangy vinaigrette can complement the richness of the gumbo beautifully.

Frequently Asked Questions

Can I make this gumbo ahead of time?: Yes, it tastes even better the next day as the flavors continue to develop. Just store it in the refrigerator and reheat gently before serving.
What can I use instead of chickpeas?: You can substitute with black beans or kidney beans for a different texture and flavor.

Spicy Vegan Gumbo Delight Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Slowly whisk in the flour to form a roux, stirring constantly for about 10 minutes until it turns a lovely golden brown. This step is all about patience; you want to keep stirring to prevent burning.

Next, add in your chopped onion, bell peppers, and celery. Let them cook down in the roux for about 5 minutes until they’re soft and starting to release their flavors. Stir in your minced garlic and let it cook for just a minute until it becomes fragrant.

Now, gradually pour in the vegetable broth, stirring as you go to make sure it incorporates well with the roux. Once combined, add the sliced okra, diced tomatoes, and chickpeas. Bring this mixture to a gentle simmer.

It's time to spice things up! Sprinkle in the smoked paprika, thyme, cayenne pepper, salt, and black pepper. Give everything a good stir and let it simmer uncovered for about 30 minutes. This is where all the magic happens as the flavors meld together beautifully.

When you’re ready to serve, ladle the hot gumbo over cooked rice, and top with freshly chopped parsley and a dash of hot sauce if you like it extra spicy.

Why You'll Love This Recipe

Packs a punch with a blend of spices and flavors.
Entirely plant-based, catering to vegan diets.
Hearty and filling, perfect for a cozy dinner.
Simple ingredients that are easy to find.
Customizable heat level to suit your taste.

Ingredients

1/4 cup olive oil

1/2 cup all-purpose flour

1 large onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 ribs celery, chopped

4 cloves garlic, minced

2 cups vegetable broth

2 cups okra, sliced

1 can (15 oz) diced tomatoes

1 can (15 oz) chickpeas, drained

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons dried thyme

1 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

3 cups cooked rice

1/4 cup fresh parsley, chopped

1 tablespoon hot sauce, optional

Step-by-step Instructions

1. In a large pot, heat the olive oil over medium heat and gradually whisk in the flour to form a roux, stirring constantly for about 10 minutes until golden brown.

2. Add the chopped onion, bell peppers, and celery to the roux, cooking for another 5 minutes until softened.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Slowly add the vegetable broth, stirring continuously to incorporate the roux.

5. Mix in the sliced okra, diced tomatoes, and chickpeas, and bring the mixture to a simmer.

6. Season with smoked paprika, dried thyme, cayenne pepper, salt, and black pepper, and let it simmer uncovered for about 30 minutes.

7. Serve the gumbo hot over cooked rice, garnished with fresh parsley and a dash of hot sauce, if desired.

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