I’m from Louisiana, so gumbo is a huge thing. I might get a lot of hate for “veganizing” gumbo, but since going vegan gumbo is something I’ve missed. So I recreated one of my favorite–the perfect food to curl up with when it’s chilly outside!
1 1/2 cups (1/2) white onion, diced
1 1/2 cups (2) green pepper, diced
2 cloves garlic, minced
2 small tomatoes, diced
1 cup fresh okra, sliced (about 6) feel free to use frozen too
2 celery stalk, sliced
1 can white hominy
1 quart vegetable broth
2 cups water
3 Tbsp gluten free flour (can sub. regular flour)
2 Tbsp vegetable bouillon base
3 bay leaves
1 tsp paprika
1/2 tsp oregano
2 tsp hickory liquid smoke
1 Tbsp salt-free Tony Chachere’s or any salt-free creole seasoning
*I use salt-free because the vegetable base is pretty salty.
4 dashes of Tabasco sauce (optional)
Salt, to taste
In a large pot, heat 2 Tbsp of oil over medium-low heat.
Add in onion and green pepper and saute until onion is almost translucent and the peppers are slightly softened.
Add in garlic and saute for 30 seconds.
Add in okra and celery and sprinkle the flour over the vegetables completely coating. Stir for 30 seconds.
Next, add the vegetable stock, water, and vegetable base and mix until flour and base is dissolved. Put the tomatoes in at this step.
Put the bay leaves in.
Crank the heat up to medium and bring to a boil, it takes about 20 minutes.
Once to a boil, add in paprika, oregano, liquid smoke, Tobasco, and Tony Chachere’s (warning: you’ll cough when you add this in).
After all of the seasonings are in, cover, turn heat down to low, and simmer for 30 minutes.
The last 5 minutes, put the hominy into the mix.
When soup is done, sprinkle in salt if desired.
Serve over jasmine or white rice.