Vegan Gumbo
Step into the delightful world of vegan culinary creations with a twist on a traditional southern dish. The vegan gumbo, a beloved classic, has taken on a new form. It’s not only bursting with flavor but also caters to a plant-based diet.
This gumbo pairs the meaty textures of soy curls and vegan sausage with onions, celery, bell peppers, and okra. The vegetables are nestled in a rich and creamy roux, with a flavor that brings warmth to any table.
Enthusiasts of soul food and healthy eating are brought together as this recipe offers a fresh take on comfort food. This vegan gumbo is served over a bed of brown rice and Style Mixed greens. Reminiscent of family favorites, this dish is sure to become a staple in many households during Black History Month.
What is gumbo?
As the official state dish of Louisiana, gumbo is a beloved dish that originated there. It typically includes a variety of meats and seafood simmered in a savory stock. “holy trinity” of vegetables: onion, celery, and bell pepper.
In the spirit of inclusivity and catering to the growing vegan demographic, there exists a delightful plant-based rendition of this traditional recipe. This alternative captures the essence of gumbo while using animal-free ingredients, ensuring that those on a vegan diet can savor the distinct flavors and textures of the South.
Crafting a Plant-Based Gumbo
One can simulate the chewiness of meat by incorporating Soy Curls or baked, seasoned jackfruit. Tofu Pups or other vegan sausages can be used as meat-free alternatives to traditional sausages, with options like Beyond Sausages or Field Roast Sausages readily available.
In addition to these substitutes, vegan gumbo enthusiasts have the flexibility to experiment with different proteins, such as tofu cubes, vegan sausages, or beans, without compromising the dish’s indulgent nature.
This version of gumbo is a testament to creativity in the kitchen, offering a flavor-packed meal that entices both new vegans and long-time plant-based eaters. My vegan gumbo recipe, kind of reminds me of my Smothered Tofu recipe, but with the addition of veggies along with protein and more flavor components.
Plant-Based Gumbo Creation
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To infuse the gumbo with robust flavors, a homemade or store-bought Creole seasoning is essential. It brings the spirit of Southern cooking into the dish.
Here’s the process laid out:
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Soy Curls Prep: Begin by heating the oven to 400 degrees Fahrenheit. After draining the soy curls, season them with Bragg’s Liquid Aminos, onion, and garlic powder. Spread them on a baking sheet lined with parchment and slightly oiled. Bake for 25 minutes until edges are crisp, turning them halfway through cooking.
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Roux Creation: In a saucepan, warm oil on medium heat, then gradually mix in the flour. Stir constantly to ensure even cooking. It takes around 10 minutes to reach the desired brown hue.
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Vegetable Sauté: To the roux, add nutritional yeast, onions, garlic, celery, bell pepper, and green onions. Sauté while stirring for 5 minutes.
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Broth and Seasonings: Pour in the broth, diced tomatoes, Creole seasoning, herbs like thyme, parsley, and basil, cayenne pepper and a bay leaf. Bring to a boil and stir; allow it to thicken, approximately 10 minutes.
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Sausage and Okra: In a separate pan, lightly brown chopped vegan sausages, then combine with okra in the pot. Add the baked soy curls. Let the gumbo simmer for an additional 10 minutes, or until the okra is soft.
This dish pairs beautifully with a bowl of brown rice, providing a comforting and fulfilling meal that captures authentic flavors in every spoonful.
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Alternatives to Okra
- Eggplant: A versatile vegetable, often used in stews.
- Zucchini: is great for sautés and as a thickener in dishes.
- Green Beans: Adds a crunchy texture to meals.
- Cabbage: can be used shredded or in wedges.
- Nopal (Cactus pads): Offers a unique flavor and texture.
Other amazing southern inspired recipes to try:
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Vegan Gumbo
Equipment
- 1 saucepan
Ingredients
Soy Curls
- 2 cups Butler Soy Curlsâ„¢ soaked in warm water 15 minutes
- 1 1/2 tablespoons Bragg’s liquid aminos
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Roux
- 1/3 cup olive oil
- 1/3 cup all purpose gluten-free flour or your favorite flour
For the base
- 1 tablespoon nutritional yeast flakes yeast flakes
- 1/2 onion chopped
- 4 cloves garlic minced
- 2 stalks celery chopped
- 1 cup bell pepper chopped
- 2 green onion chopped
- 4 cups vegetable broth ( I used 2 vegetable bouillon plus 4 cups water)
- 14 oz can diced tomatoes
- 2 teaspoons Creole seasoning *Link to the recipe
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried basil leaves
- 1/4-1/2 teaspoon Cayenne pepper
- 1 bay leaf
- 4 vegan sausages cut diagonally
- 2 cups okras ends trimmed and thickly sliced
Instructions
To Prepare Soycurls
- Preheat oven 400℉. Drain soy curls and toss with Bragg’s Liquid Aminos, onion powder, garlic in a large bowl.
- Transfer to a parchment lined a baking sheet that is lightly greased and bake for 25 minutes turning halfway or until soy curls are crisp on the edges and golden brown. Meanwhile, prepare the roux.
To Prepare Roux
- Heat oil over medium heat in a large saucepan, add flour and stir to prevent clumping. Keep stirring constantly and cook for about 10 minutes or until roux is brown.
- Once you have achieved that brown color, add the yeast flakes, onion, garlic, celery, bell pepper, green onion and cook for about 5 minutes stirring constantly.
- Stir in vegetable broth, diced tomatoes, Creole seasoning, thyme, parsley, basil, cayenne pepper, and bay leaf. Bring to boil stirring, allow to thicken and for flavors to blend, about 10 minutes.
- Meanwhile, lightly sauté chopped sausages in a skillet until brown. Add okra, sausage, and soy curls to the base and cook for 10 more minutes or until okra is tender. Delicious served over brown rice.
This recipe looks very delish and full of flavors. Wow!
This is one of my family’s favorite recipes!