Ingredients
- One tablespoon of versatile canola oil
- A finely chopped onion for aroma
- Vibrant green bell peppers, diced into pieces
- Stalks of celery, finely chopped for freshness
- Garlic cloves, minced to release their flavors
- A generous 1/3 cup of canola oil for cooking
- A half cup of all-purpose flour for thickening
- One cup of vegetable broth for a savory base
- Canned diced tomatoes for a burst of freshness
- An additional cup of vegetable broth for depth
- Eggplant, peeled and chopped into bite-sized pieces
- Six cups of okra, chopped with care
- Canned red beans, drained and rinsed for protein
- Two teaspoons of salt for seasoning
- Fragrant dried thyme to enhance flavors
- Basil, dried for a subtle herby touch
- Gumbo file powder to add a unique flavor
- Cayenne pepper for a hint of heat
- Ground black pepper for a classic touch
- Paprika, just half a teaspoon for color
- Cumin, a quarter teaspoon for depth
- Liquid smoke flavoring for a smoky note
- Bay leaves, two for an earthy aroma
- Four cups of vegetable broth, divided for cooking
Step 1
Warm up 1 tablespoon of canola oil in a pan on medium-high heat. Add in a mixture of onion, bell peppers, celery, and garlic. Sauté until the onion is soft and translucent, approximately 5 minutes. Transfer this flavorful medley to a spacious bowl and keep it aside.
Step 2
Using the same skillet, heat the remaining 1/3 cup of canola oil over medium heat for half a minute. Slowly whisk in the flour, continuously stirring until the roux darkens and emits a delightful nutty aroma, around 15 minutes. Lower the heat and gradually pour in about a cup of vegetable broth, whisking vigorously until the mixture is silky smooth.
Step 3
Combine the cooked vegetable mixture with tomatoes, then pour in another cup of vegetable broth, stirring gently to blend the flavors. Add in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and the remaining 4 cups of broth.
Step 4
Cover the pot and let it simmer for an additional hour and a half, remembering to stir occasionally.
Extra Tips & Suggestions
- 1. Keep your pantry stocked with essential vegan ingredients like canned beans, vegetable broth, and a variety of spices to easily whip up a delicious gumbo at a moment's notice.
- 2. Utilize glass jars to store pre-chopped vegetables like bell peppers, onions, and celery in the fridge for quick and easy access when you're ready to cook.
- 3. Freeze leftover cooked grains like brown rice or quinoa in individual portion sizes to add a hearty element to your gumbo on busy weeknights.
