The Whole Food Plant Based Cooking Show
Vegan Gumbo
Calories: 182kcal
Savor the bold and robust flavors of this Vegan Gumbo, a healthy plant-based rendition of the classic dish. Packed with colorful vegetables, a velvety roux, and aromatic spices, this gumbo delivers a satisfying and hearty experience. Serve over rice for a quick and flavor-packed meal that celebrates taste and is easy to make!
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Ingredients
- 8 ounces mushrooms sliced and broken into chunks
- 1 small onion chopped
- 2 stalks celery diced
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 1 potato cubed
- 14 ounces diced tomatoes
- 8 ounces okra fresh or frozen
- ½ cup Butler soy curls optional
- ¾ tsp onion powder
- ¾ tsp oregano
- ¾ tsp thyme
- 1 tsp smoked paprika
- 2 bay leaves
- ½ tsp cracked pepper
- 1 tbsp white wine vinegar or apple cider vinegar
- 4 cups vegetable broth low sodium, divided
- 1 tbsp dark miso paste
- 1 tbsp arrowroot powder or corn starch
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 400°F.
- Lay chunked mushrooms onto a parchment lined baking tray and bake for 25 minutes.
- Sauté the onions and celery for about 5 minutes in a large saucepan.
- Add the green pepper garlic and potatoes and cook for another 5 minutes adding a little vegetable broth to the pan to keep them from sticking.
- Add tomatoes, okra, Butler soy curls (if using), spices, vinegar, mushrooms, and 3 1/2 cups of the vegetable broth and cook on medium high for about 30 minutes.
- Stir the miso and arrowroot powder into the 1/2 cup of remaining vegetable broth and pour into the pan, cooking for a few minutes to thicken.
- Add cayenne pepper to your liking.
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Nutrition
Calories: 182kcal | Carbohydrates: 34g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 199mg | Potassium: 938mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1054IU | Vitamin C: 61mg | Calcium: 157mg | Iron: 4mg
