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Vegan Gumbo

This vegan gumbo is a hearty, soulful stew featuring slow-cooked vegetables, smoky paprika, and tender okra, all simmered to a rich, thick consistency. The dish combines vibrant roasted peppers, aromatic spices, and a savory vegetable broth, resulting in a comforting, hearty bowl with a slightly gooey texture from the okra and a smoky aroma that fills the kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Southern, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bell peppers preferably mixed colors
  • 1 large onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 tablespoons smoked paprika generous amount
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth preferably homemade-style or smoky
  • 1 pound okra sliced into rounds
  • 1 teaspoon sesame oil for finishing
  • to taste salt

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp Knife
  • Cutting board
  • Measuring spoons and cups

Method
 

  1. Place the bell peppers on a baking sheet and roast in a preheated oven at 200°C (392°F) until charred and blistered, about 20 minutes. Once done, peel off the blackened skin, remove the stems and seeds, then chop the peppers into bite-sized pieces.
  2. Heat a splash of oil in a large heavy-bottomed pot over medium heat until shimmering gently. Add the diced onion, celery, and minced garlic, then sauté for about 5 minutes until fragrant and the vegetables are translucent and soft.
  3. Add the smoked paprika and tomato paste to the pot, stirring constantly for about 1 minute until the mixture becomes fragrant and slightly darkened, coating the vegetables evenly.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for 20 minutes, allowing the flavors to meld and the broth to deepen in color and aroma.
  5. Add the sliced okra into the pot, stirring to incorporate everything evenly. Continue simmering for another 10 minutes until the okra is tender and releases its gooey texture, thickening the stew slightly.
  6. Finish by stirring in a teaspoon of sesame oil for a toasted, nutty aroma. Taste the gumbo and adjust the salt as needed for flavor balance.
  7. Remove from heat and let the gumbo rest for about 5 minutes, allowing the flavors to settle and the stew to thicken slightly. Serve hot, ideally with crusty bread or rice for a complete meal.

Notes

Roasting the peppers adds a smoky depth; feel free to customize with other vegetables or spices. The gumbo's texture should be thick and hearty, with tender okra and a rich, smoky aroma.