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!
Notes
If you prefer a thinner soup, add more water.