A blue tablecloth topped with a white cast iron pot, filled with a chunky vegetable soup

Vegan gumbo

  • serves 6
  • Easy

A classic Southern gumbo is typically started with a French dark roux to help thicken the base of the soup. In this veg-packed version, we've use gram flour to create that base, making this gumbo not only ideal for vegans but great for people on a gluten-free diet, too

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Ingredients

  • rapeseed oil 2 tbsp
  • gram flour 2 1⁄2 tbsp
  • celery 2 stalks, finely diced
  • red onion 1 large, finely chopped
  • red pepper 1, roughly chopped
  • garlic 2 cloves, crushed
  • chopped tomatoes 400g tin
  • fresh gluten-free vegetable stock 850ml
  • sweet potato 500g, peeled and cut into 2-3cm chunks
  • black-eyed peas 400g tin, drained and rinsed
  • okra 175g, trimmed and roughly chopped into 2cm pieces
  • bay leaves 2
  • flat-leaf parsley a small handful, roughly chopped
  • steamed brown rice 600g, to serve

CREOLE SEASONING

  • smoked paprika 2 1⁄2 tbsp
  • onion powder 1 1⁄2 tbsp
  • garlic powder 1 1⁄2 tbsp
  • whole black peppercorns ground to make 1⁄2 tbsp
  • ground white pepper 1⁄2 tbsp
  • dried parsley 1⁄2 tbsp
  • dried oregano 1⁄2 tbsp
  • dried thyme 1⁄2 tbsp
  • cayenne pepper 1⁄4 tsp

Method

  • Step 1

    Combine the ingredients for the Creole seasoning in a small bowl and then decant into a small jar. This will keep for up to six months in a cool, dry space, out of direct sunlight.

  • Step 2

    Put the oil and gram flour in a large, deep pan. Whisk together and continue to do so over a low heat for 2-3 minutes or until the mixture has thickened and turned a dark caramel colour.

  • Step 3

    Add the celery, onion, pepper and garlic, season with salt and fry for 8-10 minutes or until the vegetables have begun to soften. Add 3 tsp of the Creole seasoning, cooking for 30 seconds, then stir in the tomatoes and cook for a further minute.

  • Step 4

    Stir in the stock, sweet potato, peas, okra and bay. Bring to a boil then leave to simmer, uncovered, for 30 minutes until the sweet potato is cooked through and the liquid has reduced slightly. Season to taste. Serve with steamed rice, scattered with the parsley.

Try more healthy vegan recipes here

Soba Noodle Recipe with Broccoli and Peanuts

Nutritional Information

  • Kcals 397
  • Fat 6.4g
  • Saturates 0.8g
  • Carbs 65.5g
  • Sugars 13g
  • Fibre 12.5g
  • Protein 13g
  • Salt 0.5g
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