RecipesVegetarian and Vegetables

Vegan Gumbo recipe

We’ve created this delicious gumbo, normally made with meat, and packed it with flavour in this vegan version.

Dairy Free
Vegan
Vegan Gumbo recipe
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Ingredients

For the recipe:
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, fined diced
  • 1 green pepper, cut into 1cm chunks
  • 2 tbsp Steenbergs Creole Rub
  • 4 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 700ml vegetable stock, made with 1 stock cube or 1-2 tsp vegetable bouillon (make sure it's suitable for vegans)
  • 2 medium sweet potatoes, about 500g in total, peeled and cut into 1cm chunks
  • 250g okra, trimmed and halved lengthways
  • 400g tin of kidney beans or black beans, drained and rinsed
  • 3 Steenbergs organic bay leaves
  • to serve cooked basmati rice
  • to serve chopped spring onions

We’ve created this delicious gumbo, normally made with meat, and packed it with flavour in this vegan version. Perfect for batch cooking and freezing. 

Serves 4

Prep time: 10 mins    Cook time: 55 mins

Method

01
Add the flour and oil to a large high sided pan, stir together and cook over medium high heat until it turns golden brown and smells nutty, 2-3 mins. 
02
Add the onion, celery and pepper and reduce the heat to medium. Cook, stirring, until the vegetables are softened, 4-5 mins. 
03
Add the Creole Rub, garlic and tomato puree and cook for a further 2 mins, then add the chopped tomatoes, sweet potatoes, okra, kidney beans and bay leaves and bring to a simmer. Season with salt and pepper but do not add too much salt as both the Creole Rub and stock contain salt.
04
Simmer uncovered, stirring occasionally, until thickened and the vegetables are cooked through, about 45 mins. 
05
Taste and adjust seasoning then serve with cooked basmati rice and sliced spring onions.