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!
- 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
- 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
- 2cupokra,sliced into ½-inch rounds
- 1green bell pepper,seeded, diced
- 15ozred kidney bean,(1 can) drained, rinsed
- brown rice,cooked, for serving
- fresh parsley,chopped, for serving
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.
Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
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.
Cook for another 4 to 5 minutes, until all of the liquid has evaporated and the spices are fragrant.
Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay).
Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons of vegetable broth, and mix well until combined.
Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
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.
Remove the meatballs from the pot and set aside.
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.
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.
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.
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.
Cook for 4 more minutes, until the spices are fragrant.
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.
Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
Season with salt to taste. Then, add the meatballs and stir to incorporate.
Serve over rice and garnish with parsley.
- 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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