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–+ servings
The finished creole style vegan gumbo

Vegan Gumbo

tasty and fairly easy creole dish, using fairly easily available ingredients, making the roux is the hardest part.
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Prep Time 1 hour 30 minutes
Servings 8 people

Equipment

  • 1 Large pan a sauteuse is best, but any fairly large pan will do
  • 1 small to medium sized pan

Ingredients
  

For the roux

  • 70 g wholewheat flour.
  • 60 g rapeseed oil

The main vegetable ingredients for the gumbo

  • 1 large red onion
  • 2 or 3 stalks of celery
  • 7 cloves of garlic
  • 12 Vegan sausages
  • 1.5 litre of stock – use 3 cubes
  • 1 whole medium red pepper
  • 1 whole medium green pepper
  • 1 tin tomatoes or 400g vine tomatoes
  • 50 g tomato puree
  • 2 tbsps Worcester sauce
  • 1 tbsp white wine vinegar
  • 2 tbsps palm sugar brown sugar is an ok substitute
  • 2 tbsps rounded yeast flakes
  • 400 g Okra – frozen or fresh
  • 400 g kidney or black beans black beans are best
  • 30 g chopped fresh parsley

The Creole style seasoning

  • 3 1/2 flat tbsp smoked paprika
  • 1 1/2 flat tbsp onion powder
  • 1 1/2 flat tbsp garlic powder
  • 1/2 tbsp ground black peppercorns
  • 1/2 tbsp ground white pepper
  • 1 flat tbsp dried parsley
  • 1 flat tbsp dried oregano
  • 1/2 tbsp dried thyme
  • 1/2 tsp cayenne pepper

Instructions
 

  • Put the oil and flour into a smallish pan and start to fry the flour on a medium heat – stirring constantly to avoid it burning.
    starting to cook the roux
  • It will take around 15 to 20 minutes – you’re trying to get it to a rich deep brown colour – but it mustn’t burn. When it’s done you can set it aside.
    the roux nice and brown and almost ready
  • Slice the onions finely, and the celery into ½ cm or so lengths
  • Slice the garlic finely and keep separately
  • Start cooking the onions and celery in a large pan – I suggest 28cm – a sautéuse is great – but any largeish pan will do.
    red onions and celery chopped
  • After a few minutes add the sliced garlic and continue to cook on a medium heat until they are softening and browning nicely.
    adding some garlic
  • Chop the peppers into approx 1cm pieces – not too small, but not too large. Cutting each half pepper into 4 lengthways, and then 4 the other way gives a good size. I generally put these in the Actifry and cook for 12 minutes.
  • Cook the vegan sausages in the Actifry (if you have one) from frozen. When cooked, cut each sausage into into 5 pieces and set aside.
  • Make up your 1.5l of vegetable stock using 3 stock cubes. Crumble the cubes into a large jug and add the water at boiling point and stir well.
  • Add the made up stock to the pan with the onions and celery and stir.
    adding the water to the onions and celery
  • Warm up the roux if it’s been off the heat for a while, and whilst stirring the stock/veg mix add the roux whilst stirring continuously.
    adding the roux and water to the mix and whisking it
  • It will start to thicken quite quickly and needs to be stirred well to avoid lumps forming.
  • Add in all the spices and other additions such as palm sugar, vinegar and Worcester sauce, tomatoes and tomato puree
    onions, celery and roux mixed with water added
  • Bring to the boil and simmer gently.
  • Add the sausages.
    adding the sausages to the roux mix
  • Cook for around 15 to 20 minutes and then add the okra – if it’s the frozen variety, bring back to a gently simmer.
  • After 5 minutes add in the pre-cooked peppers and black (or kidney) beans.
    adding the red and green sauteed peppers to the gumbo
  • A minute or two after add in the chopped fresh parsley.
  • Cook for another 5 minutes – check that the okra is done.
    gumbo with okra and the delicious sauce
  • Serve with rice or cous-cous.
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