Recipe by Javagoddess
"Gumbo (a West African word that means 'okra') is traditionally served over long-grain white rice, but feel free to health it up by using brown rice. I was challenged to come up with a vegan gumbo recipe that removed the meat, but kept similar consistency, texture, and that savory, spicy flavor. Laissez les bons temp rouler!"
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green bell pepper, chopped
1 (14.5 ounce) can
eggplant, peeled and chopped
1 (15 ounce) can
red beans, drained and rinsed
gumbo file powder
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
liquid smoke flavoring
vegetable broth, divided
The only change to look out for is the cayenne pepper. We put just over 1/2 of one teaspoon of cayenne where it calls for 1 1/2. Glad we didn't add more as it was spicy with just that amount. My advice is to add your cayenne gradually and taste. Otherwise, it was delicious!
I struggled with trying to find a working vegetarian/vegan recipe. This came out perfect. Thank you!
Delicious! I am a "new" vegan and finding some things rather tasteless! This recipe meets all my taste cravings! I did cut back on the cayenne as one reviewer suggested. It would have been fine for me but my husband doesn't like too hot.
Really good. My family enjoyed this. I used less okra, since I did not have as much on hand, and cut down on the cayenne to make sure everyone would enjoy it. Also, I did not have any eggplant on hand, so I added some frozen corn near the end of the cooking time. My husband, who has never liked okra in the past, enjoyed it in the gumbo. A nice vegetarian variation on gumbo!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan (Say what?!) Gumbo
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 90
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