🌱 Vegan Creole-Style Gumbo

Total Time: 1 hr 10 mins | Prep: 15 mins | Cook: 55 mins | Serves: 6-8

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A Little Storytime

Okay, let’s be real — gumbo is the kind of dish that hugs your soul and sticks to your ribs. As a busy Afro-Latina mama, when the weather cools off or life feels extra chaotic, this pot of smoky, veggie-packed magic is the move. We’re talking deep, rich flavors, a slow-cooked roux, and all the plant-based goodness you need to get that classic Louisiana vibe without the meat. Even the pickiest kid at my table slurps this one down.

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🛒 Ingredients

• For the Roux

  • ½ cup neutral oil (avocado or grapeseed)

  • ½ cup all-purpose flour

• For the Gumbo Base

  
  
  

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 3 celery stalks, diced

  • 5 cloves garlic, minced

  • 1 (14-oz) can crushed tomatoes

  • 6 cups veggie broth

  • 2 bay leaves

  • 1 tablespoon smoked paprika

  • 1 tablespoon Cajun seasoning (make sure it’s salt-free if you like to control the salt)

  • ½ teaspoon dried thyme

  • ½ teaspoon liquid smoke (optional but gives that smoky depth)

  • Salt & black pepper to taste

• The “Good Stuff”

  • 2 cups sliced okra (fresh or frozen)

  • 1 (15-oz) can chickpeas, drained & rinsed

  • 2 vegan sausages, sliced (like Beyond or Field Roast) or try our recipe!

  • 1 cup chopped mushrooms (portobello or cremini give a meaty vibe)

  • Cooked white or brown rice, for serving (longrain and parboiled holds up the best)

  • Fresh parsley, for garnish

  • Hot sauce, for that final kick

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👩‍🍳 Instructions

1. Make the Roux: In a large, heavy-bottomed pot, heat the oil over medium heat. Whisk in the flour and keep stirring constantly for 8–10 minutes until it turns a deep caramel brown. (This is where the flavor magic starts. Don’t rush it!)

2. Build the Base: Add the onion, bell pepper, celery, and garlic to the roux. Stir and cook for 5 minutes until veggies are softened and fragrant.

3. Add the Liquids & Seasoning: Stir in the crushed tomatoes, veggie broth, bay leaves, smoked paprika, Cajun seasoning, thyme, and liquid smoke. Bring to a boil, then reduce to a simmer.

4. Load the Pot: Add the okra, chickpeas, vegan sausage, and mushrooms. Simmer uncovered for 35–40 minutes, stirring occasionally. Taste and adjust salt, pepper, and spice to your liking.

5. Serve: Spoon the gumbo over hot rice, sprinkle with fresh parsley, and hit it with a dash of hot sauce if you’re about that life.

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🧠 Mom Tips

• 🥄 No time for roux babysitting? Use equal parts vegan butter & flour — it browns faster with less stirring.

• 🥬 Add greens! Toss in a handful of chopped kale or collards in the last 10 minutes for extra nutrition.

• 🔥 Spice Level: Make it kid-friendly by holding back on the hot sauce. Grown-ups can always add heat at the table.

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🥣 Why I Love It

This gumbo is pure cozy-meets-flavor. It’s hearty enough for dinner but somehow still light enough to go back for seconds. Plus, it’s a one-pot wonder that makes amazing leftovers — the flavors deepen overnight, making lunch the next day taste even better.

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