Vegan Gumbo Recipe | Southern Vegan Gumbo Recipe

Posted by nyrotech on February 4th, 2021

 Ingredients of Southern Gumbo Recipe

  • 2 tbsp (30 ml) olive oil 
  • 6 cloves garlic, finely cleaved 
  • 1 enormous jalapeño, diced 
  • 2 enormous carrots, diced 
  • 1⁄2 medium white onion, diced 
  • 1 enormous rib celery, diced 
  • 1 medium red or green ringer pepper, diced 
  • Salt, depending on the situation 
  • 1 (14-oz [420-g]) can simmered tomatoes, undrained 
  • 5 cups (1.2 L) vegetable stock, isolated 
  • 2 tbsp (18 g) Cajun preparing 
  • 1⁄4 cup (60 g) vegetarian spread 
  • 1⁄4 cup (30 g) universally handy flour 
  • Dark pepper, to taste 
  • Cooked rice (discretionary) 
  • Cut and seared veggie-lover frankfurters (discretionary) 
  • Cajun-spiced potatoes 
  • 1 lb (450 g) chestnut potatoes, diced 
  • 1 tbsp (15 ml) olive oil 
  • 1 tbsp (9 g) Cajun preparing 


1. Preheat the broiler to 400°F (204°C). 

2. To make the gumbo, heat the oil in a huge pot over medium-high warmth. Add the garlic, jalapeño, carrots, onion, celery, and ringer pepper. Season the vegetables with a spot of salt and sauté for around 10 minutes, until the onion and celery are clear and the carrots are delicate. 

3. When the onion is clear and different vegetables are beginning to brown, add the tomatoes, 4 cups (960 ml) of the stock, and Cajun preparing for Southern Gumbo Recipe

4. Carry the blend to a stew, decrease the warmth to low and stew for 15 to 20 minutes to build up the flavors and wrap up cooking the vegetables. 

5. While the gumbo is stewing, make the Cajun-spiced potatoes. Put the potatoes on a medium-sized heating sheet, shower them with the oil and sprinkle them with the Cajun preparing. Throw to cover all the potatoes and dish in the stove for 20 to 25 minutes, or until they are earthy colored and firm. 

6. When the gumbo has stewed for around 15 minutes, heat the spread in a little pot over medium-high warmth. When the margarine has softened, add the flour. Rush to consolidate and shape a roux. Stew the roux for 1 to 2 minutes. 

7. Speed in the leftover 1 cup (240 ml) of stock with the roux, ensuring there are no irregularities. Lessen the warmth to low and stew for 2 to 3 minutes, or until the blend is thick. 

8. Add the roux to the gumbo and speed to consolidate. Stew the gumbo for around 5 minutes to thicken. Taste and change the flavors with extra salt and the dark pepper. 

9. Serve the gumbo with the potatoes over the rice (if utilizing) and finished off with the wieners (if utilizing).

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