
How To Make Homemade Vegetarian Gumbo
Make the most delicious gumbo with our flavorful and guilt-free vegetarian gumbo recipe made with cremini mushrooms, beans, veggie broth, and more!
Serves:
Ingredients
- 6tbspolive oil,divided
- 1cupyellow onion,diced, divided
- 10ozcremini mushroom,finely chopped
- 6clovesgarlic,minced, divided
- 2tbspsoy sauce,low-sodium
- 2tspdried thyme,divided
- 2tspsmoked paprika,divided
- 1tspdried oregano,divided
- ½tspcayenne pepper,divided
- 3tspvegan Worcestershire sauce,divided
- 1tspliquid smoke,divided
- ½tspsalt,plus more to taste, divided
- ¾tsppepper,divided
- 15ozcannellini bean,(1 can) drained, rinsed
- ¾cupbread crumbs
- ⅓cupvital wheat gluten,or bread crumbs
- 3½cupsvegetable broth,plus an additional 2 tbsp, divided
- 3tbspall-purpose flour
- 1stalkcelery,diced
- 2cupokra,sliced into ½-inch rounds
- 1green bell pepper,seeded, diced
- 1½cupstomato,crushed
- 15ozred kidney bean,(1 can) drained, rinsed
- brown rice,cooked, for serving
- fresh parsley,chopped, for serving
Instructions
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In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup diced onion and cook for 3 to 4 minutes, until semi-translucent.
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Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
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Add 2 cloves of minced garlic, soy sauce, 1 teaspoon of thyme, 1 teaspoon of paprika, ½ teaspoon of oregano, ¼ teaspoon of cayenne, 2 teaspoons of vegan Worcestershire sauce, ½ teaspoon of liquid smoke, ½ teaspoon of salt, and ¼ teaspoon of pepper.
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Cook for another 4 to 5 minutes, until all of the liquid has evaporated and the spices are fragrant.
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Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay).
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Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons of vegetable broth, and mix well until combined.
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Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
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In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown.
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Remove the meatballs from the pot and set aside.
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Add the remaining 2 tablespoons of olive oil to the pot along with the flour. Stir the roux continuously with a wooden spoon for about 3 to4 minutes, until the consistency resembles wet sand.
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Add the remaining ½ cup of diced onion, celery, and okra to the pot and cook for 4 to 5 minutes, until the onion is semi-translucent.
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Add the remaining 4 cloves of minced garlic and the green bell pepper, and cook for another 3 to 4 minutes, until the garlic is fragrant.
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Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon of liquid smoke, 1 teaspoon of thyme, ½ teaspoon of oregano, 1 teaspoon of paprika, ¼ teaspoon of cayenne, and ½ teaspoon of pepper.
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Cook for 4 more minutes, until the spices are fragrant.
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Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups vegetable broth and stir until well combined.
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Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
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Season with salt to taste. Then, add the meatballs and stir to incorporate.
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Serve over rice and garnish with parsley.
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Enjoy!
Nutrition
- Calories: 897.14kcal
- Fat: 19.55g
- Saturated Fat: 2.91g
- Monounsaturated Fat: 12.25g
- Polyunsaturated Fat: 3.17g
- Carbohydrates: 135.25g
- Fiber: 31.09g
- Sugar: 10.04g
- Protein: 52.11g
- Sodium: 809.92mg
- Calcium: 418.88mg
- Potassium: 3461.93mg
- Iron: 18.40mg
- Vitamin A: 97.35µg
- Vitamin C: 50.75mg
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