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Vegan Gumbo With Okra & Veggies - A Cozy, Flavor-Packed Stew

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Oil & Roux 1/3 cup neutral oil (avocado, canola, or light olive)
  • 1/3 cup all-purpose flour (or gluten-free all-purpose blend)
  • Aromatics 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • Veggies & Add-Ins 2 cups okra, sliced (fresh or frozen)
  • 8 oz mushrooms, sliced (cremini or button)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) kidney beans or black-eyed peas, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • Liquids 4 cups vegetable broth (low-sodium)
  • 1 cup water (as needed)
  • Seasonings 2 bay leaves
  • 1–2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2–1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon ground black pepper
  • 1–1.5 teaspoons kosher salt (adjust to taste)
  • 1 tablespoon soy sauce or tamari (umami boost)
  • 1 tablespoon apple cider vinegar or lemon juice (brightness)
  • Optional: 1 teaspoon filé powder (for finishing)
  • For Serving Cooked white or brown rice
  • Chopped parsley or green onions
  • Hot sauce, to taste

Method
 

  1. Prep the vegetables. Dice the onion, bell pepper, and celery. Slice the mushrooms and okra. Mince the garlic. Rinse and drain the beans.
  2. Make the roux. In a heavy pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep peanut-butter brown, 12–18 minutes. Keep it moving so it doesn’t burn.
  3. Add the aromatics. Stir in onion, bell pepper, and celery. Cook 5–7 minutes until softened and fragrant. Add garlic and cook 1 minute more.
  4. Build the base. Add mushrooms and cook until they release their moisture, about 4–5 minutes. Stir in smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Toast the spices for 30 seconds.
  5. Deglaze and simmer. Pour in the diced tomatoes with their juices and the vegetable broth. Add bay leaves and soy sauce. Bring to a gentle boil, then reduce to a simmer for 15 minutes.
  6. Add okra, beans, and corn. Stir in okra, beans, and corn. Simmer another 15–20 minutes, stirring occasionally, until the flavors meld and the okra is tender. If it gets too thick, add up to 1 cup water to reach your preferred consistency.
  7. Finish the pot. Remove bay leaves. Stir in apple cider vinegar or lemon juice. Taste and adjust salt, heat, and acidity. If using, sprinkle in filé powder off heat for aroma and gentle thickening.
  8. Serve. Spoon over warm rice. Top with chopped parsley or green onions and a dash of hot sauce.