Vegan Gumbo

Vegan Gumbo is a hearty and flavorful dish that captures the essence of traditional Cajun cooking while being completely plant-based. Packed with a variety of vegetables and spices, this gumbo is perfect for a comforting lunch that warms the soul.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Celery - 2 stalks, diced
• Garlic - 3 cloves, minced
• Okra - 200 grams, sliced
• Carrot - 1 medium, diced
• Diced tomatoes - 400 grams (1 can)
• Vegetable broth - 500 ml
• Cajun seasoning - 2 teaspoons
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Kidney beans - 240 grams (1 can, drained and rinsed)
• Corn - 150 grams (fresh or frozen)
• Green onions - 2, chopped (for garnish)
• Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, green bell pepper, and celery, sautéing for about 5 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced okra, diced carrot, and cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and vegetable broth, then add the Cajun seasoning, bay leaf, salt, and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
6. Add the kidney beans and corn, then simmer for an additional 10 minutes, allowing the flavors to meld together.
7. Remove the bay leaf, taste, and adjust seasoning if necessary.
8. Serve the gumbo hot, garnished with chopped green onions and parsley.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 55 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains a variety of vitamins and minerals from vegetables, boosting overall health.
• Low in saturated fat and cholesterol-free, making it heart-healthy.

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