71min 4 ppl
Vegan Gumbo
77 minutes
4 people
Hardover 60 min or 12+ steps
77 min · 8 steps
Hard: over 60 min or 12+ steps
360 kcalper person
Protein 12g
Carbs 58g
Fats 10g
About this dish
Okra and mushrooms simmered in a deep, dark roux with the Cajun holy trinity of onion, celery and pepper, finished with kidney beans — a plant-based Louisiana gumbo.
Allergy Info
Gluten, Celery
Diet Info
Vegan
Ingredients
Fresh Produce
- Okrasliced300 g
- Chestnut mushroomssliced300 g
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Tins & Jars
- Kidney beansdrained and rinsed400 g
Dried Goods
- Plain flour120 g
- Long-Grain White Ricefor serving300 g
Spices & Seasonings
- Cajun seasoning1 tbsp
- Bay leaves2
Oils & Condiments
- Vegetable Oil120 ml
- Vegetable stock1.2 l
Utensils
- Large pot
- Saucepan
- Whisk
- Ladle
- Chopping board
- Sharp knife
Method
1
Dice the onion, celery and green pepper, slice the okra and mushrooms, and crush the garlic.
Approx. 10 minutes
2
Heat the vegetable oil in a large heavy pot over medium heat, whisk in the flour and cook, stirring constantly, for 20 minutes until the roux is the colour of dark chocolate.
Approx. 20 minutes
3
Add the onion, celery and green pepper to the roux and cook for 5 minutes until softened.
Approx. 5 minutes
4
Stir in the garlic and cook for 1 minute, then gradually whisk in the vegetable stock until smooth.
Approx. 3 minutes
5
Add the mushrooms, okra, Cajun seasoning and bay leaves, bring to a simmer and cook for 20 minutes, stirring occasionally, until the vegetables are tender.
Approx. 20 minutes
6
Stir in the kidney beans and simmer for a further 5 minutes until heated through.
Approx. 5 minutes
7
Meanwhile, cook the rice in a separate pot of salted water according to the packet instructions.
Approx. 12 minutes
8
Discard the bay leaves and serve the gumbo ladled over the cooked rice.
Approx. 2 minutes
