Ingredients:
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon smoked paprika
1 tablespoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 can (15.5 ounces) red kidney beans, drained and rinsed
1 can (15.5 ounces) chickpeas, drained and rinsed
1 package (14 ounces) vegan sausage, sliced
1/2 pound fresh okra, sliced
Cooked rice, for serving
Instructions:
In a large Dutch oven or pot, heat the vegetable oil over medium heat. Add the flour and stir constantly until the mixture turns a deep brown color, about 10-15 minutes.
Add the onion, bell pepper, and celery to the pot and stir to combine. Cook for about 5 minutes, until the vegetables start to soften.
Add the garlic and cook for another 2 minutes, until fragrant.
Pour in the vegetable broth and diced tomatoes, and stir to combine. Add the smoked paprika, thyme, oregano, cayenne pepper, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
Add the kidney beans, chickpeas, vegan sausage, and okra to the pot. Stir to combine, then let simmer for another 10-15 minutes, until the okra is tender and the flavors have melded together.
Serve the gumbo over cooked rice.
Enjoy your vegan gumbo!
