Smoky Vegan Gumbo
This smoky vegan gumbo was a huge hit Fig+Farro, the Minneapolis vegan restaurant whose menu I curated. Usually, gumbo soup has mounds of meat and seafood. Since we were working without meat, I needed to add more flavors and seasonings to create a vegan version. This recipe worked great! Everyone who tried it, loved it.
If you’ve seen my blog before, you’ve probably gathered that I like to make comfort food with fresh vegetables and generous amounts of seasonings. This smoky vegan gumbo soup is no exception. Gumbo is usually served with rice or just by itself, depending on personal preference. And it freezes very well, too.
I like this gumbo soup recipe best the way I’ve shared it here, but don’t hesitate to add in your own favorite ingredients or simply what you have handy. I use cornstarch instead of flour to make it gluten-free. And you can comfortably add your choice of protein to this dish. Please share your thoughts with me!
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Smoky Vegan Gumbo
Ingredients
- 1 tbsp Oil optional
- ½ cup Yellow Onion diced
- ½ cup Green Bell Pepper diced
- 6 cloves Garlic finely diced
- 1 cup Fire Roasted Tomato canned
- 2 cups Water or as needed
- ½ tsp Cajun Seasoning
- ½ tsp Smoked Paprika
- 1 ½ tsp Italian Seasoning
- ½ tsp Coriander Powder
- ½ tsp Black Pepper or to taste
- 1 tsp Salt or to taste
- 8 oz Okra 1" pieces
- 2 tbsp Vegan Worcestershire Sauce
- 8 Meatless Meatballs
- 2 tbsp Cornstarch
- 4 tbsp Cold Water
Garnish
- Fresh Parsley
Instructions
- Heat a pan on medium heat; add (oil if using), onion, bell pepper and garlic and saute for about 5 minutes. Sprinkle some water if the mixture is sticking to the pan.
- Add tomatoes and cover with the lid. When you start to see bubbles, reduce heat to a simmer for about 5 minutes.
- Add water, cajun seasoning, smoked paprika, Italian seasoning, coriander powder, black pepper, salt, okra, worcestershire sauce, meatless meatballs and bring it to a boil.
- Mix cornstarch with cold water in a small mixing bowl and add it to the pan. Mix everything well together. Simmer on low-medium heat for 15 minutes, stirring occasionally.
- Garnish and serve hot!