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
- ½ tsp Cumin Seeds
- ½ cup Celery diced
- ½ cup White Onion diced
- ½ cup Green Bell Pepper diced
- 6 cloves Garlic minced
- 2 cups Fire Roasted Tomato canned
- 2 tbsp Cornstarch
- 4 tbsp Cold Water
- 2 cups Water or as needed
- ½ tsp Cajun Seasoning
- ½ tsp Smoked Paprika
- ½ tsp Dried Thyme
- ½ tsp Dried Oregano
- ½ tsp Dried Basil
- ½ tsp Black Pepper
- ½ tsp Coriander Powder
- 1 tsp Salt or to taste
- 2 cups Okra 1" pieces
- 2 tbsp Vegan Worcestershire Sauce
- 6 Meatless Meatballs
Garnish
- Fresh Parsley
Instructions
- Heat a pan on medium-high heat; add cumin seeds, celery, onion, bell pepper and garlic and saute for about 5 to 7 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.
- Meanwhile, mix cornstarch with cold water in a small mixing bowl.
- Bring the heat to high. Add water, smoked paprika, thyme, oregano, basil, black pepper, coriander powder, salt, okra, worcestershire sauce, and the mixed cornstarch and bring it to a boil.
- Reduce heat to low-medium. Add meatless meatballs and simmer for 15 minutes, stirring occasionally.
- Garnish and serve hot!