Vegan Gumbo with Okra

Alison Andrews of Loving it Vegan/ Photo credit: Loving it Vegan

4-6 Servings

Ingredients

• 1/2 cup vegan butter
• 2/3 cup all purpose gluten-free flour
• 2 medium green bell peppers (finely chopped)
• 2 celery stalks (finely chopped)
• 1 onion (Finely chopped)
• 2 cups vegetable stock
• 1 cup fresh or frozen okra
• 1 medium head of cauliflower (chopped into florets)
• 1 pound (16oz) baby bella, white or portobellini mushrooms (sliced)
• 1 Tbsp crushed garlic
• 1 Tbsp cajun seasoning
• 1/2 tsp liquid smoke
• 1 bay leaf
• 1 14oz can chopped tomato
• 1 15oz can kidney beans
• salt and pepper

For Serving:

• basmati rice
• chopped spring onions

Instructions

1. Add the vegan butter to a heavy bottomed pot and let it melt over medium heat. Add in the all purpose flour and stir it into a paste. 
2. Keep stirring and over the course of about 20 minutes (if you’re on high heat) and around an hour on low to medium heat, you’ll watch the roux change, from a thick paste into a thin sauce and the color will gradually change until you eventually reach a milk chocolate color which indicates that your roux is perfectly done. A high quality heavy bottomed pot will be ideal especially if you choose the high heat fast route. If you have a concern that it may burn in your pot then rather take the slow and steady approach. The end result will be worth it. 
3. If you burn the roux, you have to start again. So be very careful. Unfortunately once burnt that roux can’t be salvaged.
4. When your roux reaches the milk chocolate stage, then add in the green bell pepper, celery and onion. Mix in and cook until the veggies are softened. 
5. Add the vegetable stock and stir. 
6. Add okra, cauliflower florets, mushrooms, garlic, cajun seasoning, liquid smoke and a bay leaf. 
7. Add the chopped tomatoes and kidney beans and stir. Bring to a simmer, cover the pot and leave simmering until everything is cooked and fragrant. 
8. Add salt and pepper to taste. 
9. Serve with basmati rice (optional) with some chopped spring onions on top.