A surprisingly delicious and hearty vegan gumbo! The beans will keep you full and the okra adds to some delicious southern flavor and texture.
Okra Gumbo With Beans (Vegan)
Based off the vegan recipe from The PPK.
Total Time: 1 hour
• 3 tablespoons olive oil
• 1/4 cup flour
• 1 medium sized onion, diced large
• 3 cloves garlic, minced
• 1 green bell pepper, diced medium
• 2 small stalks celery, diced small
• 1 14.5 oz can chopped tomatoes
• 2 bay leaves
• 2 teaspoons smoked paprika
• 8 sprigs fresh thyme (plus extra for garnish)
• 4 cups vegetable broth, room temperature
• 12 oz okra sliced 1/2 inch thick
• 1 14.5 oz can kidney beans, drained
• 1 14.5 oz can garbanzo beans, drained
• 1 tablespoon fresh lemon juice
• White rice, for serving
Preheat a large, heavy bottom pot over medium-low heat. Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
Add the onion and season with salt and pepper, and toss to coat the onions completely in the flour mixture. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 seconds or so.
Add the peppers, celery, tomatoes, season with salt, and cook down for about 10 more minutes. As the tomatoes break down, the mixture should become thick and pasty. Season with fresh black pepper, add bay leaves, smoked paprika and thyme and mix well.
Stream in the vegetable broth, stirring constantly to prevent clumping. Add the okra and beans, then turn the heat up and cover to bring to a boil. Stir occasionally.
Once boiling, reduce the heat to a simmer and let cook uncovered for 20 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender. Add the lemon juice, and adjust salt and pepper to your liking. Remove bay leaves and serve in a big, wide bowl, topped with a scoop of rice and garnished with fresh thyme.