Vegan Gumbo

🛒 Ingredients

• Vegetable Oil 18 g · 160 kcal
• All-Purpose Flour 10 g · 36 kcal
• Yellow Onion 33 g · 13 kcal
• Celery 20 g · 3 kcal
• Green Bell Pepper 30 g · 8 kcal
• Garlic Cloves 3 g · 5 kcal
• Vegan Sausage 57 g · 130 kcal
• Cremini Mushrooms 33 g · 7 kcal
• Frozen Okra 50 g · 15 kcal
• Canned Diced Tomatoes 67 g · 13 kcal
• Vegetable Broth 240 g · 24 kcal
• Creole Seasoning 5 g · 0 kcal
• Cayenne Pepper 0 g · 0 kcal
• Smoked Paprika 0 g · 0 kcal
• Dried Thyme 0 g · 0 kcal
• Bay Leaves 0 g · 0 kcal
• Filé Powder 1 g · 0 kcal
• Black Pepper 0 g · 0 kcal
• Cooked White Rice 75 g · 97 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
2. Whisk in the flour slowly to create a roux, cooking it for 25-30 minutes, stirring constantly until it reaches a dark chocolate color.
3. Add the diced onion, celery, and green bell pepper (the 'holy trinity') to the roux and sauté for 8-10 minutes until softened.
4. Stir in the minced garlic, vegan sausage, mushrooms, okra, Creole seasoning, cayenne pepper, smoked paprika, dried thyme, and bay leaves; cook for another 5 minutes.
5. Pour in the diced tomatoes and vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1.5 hours, stirring occasionally.
6. Remove bay leaves, stir in filé powder (if using), and season with salt and black pepper to taste.
7. Serve the hot gumbo over cooked white rice.