How to Make Vegan Gumbo

Celebrate the traditional Creole cuisine of Louisiana and the Gulf States with some hearty gumbo, while sticking to your vegan diet. Although traditional gumbo recipes call for at least one type of meat, this vegan version is a healthier, low-fat option.

Things You'll Need

• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 2 tbsp. flour
• 1 cup vegan broth
• 1 tsp. vegan Worcestershire sauce
• 5 garlic cloves, finely chopped
• 2 large red onions, chopped
• 1 large green bell pepper, chopped
• 4 celery stalks, chopped
• 12 oz. fresh okra, diced
• 12 oz. package vegan Italian sausage
• ½ lb. vegan chicken substitute
• 25 oz. can stewed tomatoes, Mexican style
• 1 cup vegan broth
• 1 tsp. thyme
• 1 tsp. coriander
• ½ tsp. hot sauce

Instructions

Roux

1. Heat oil over medium heat. Add garlic and sautee for 1 minute. Do not allow the garlic to brown.

2. Turn the heat on high and whisk in the flour. Whisk continuously until the mixture turns into a paste and begins to darken.

3. Add the vegan broth and vegan Worcestershire sauce.

4. Continue to whisk until the mixture thickens, for about 5 minutes. Remove from heat.

Gumbo

1. Spray a saucepan with non-stick cooking spray. With the saucepan over medium heat, add the garlic, onion, celery and pepper. Sautee the mixture for 3 minutes.

2. Add the chopped okra and cook for 5 minutes. Add the vegan chicken and cook for 8 more minutes, stirring often.

3. Stir in the sherry and ¾ cups of vegan broth.

4. Place the stewed tomatoes in food processor and blender and chop coarsely. Add the tomato mixture to broth.

5. Whisk the remaining 1/4 cup of vegan broth into the roux. Stir the roux into the gumbo.

6. Reduce the heat to low and add the coriander, hot sauce, thyme and vegan Italian sausage.

7. Cook the gumbo for 10 minutes, or until the vegetarian sausage is fully cooked. Serve your piping hot vegan gumbo over rice.