Vegan Gumbo

Updated: Mar 12

Main Ingredients:

Vegan Shrimp (8 oz)
Spicy chipotle plant-based sausage (2 links, approximately 6 oz)
Okra (1 cup, sliced)
Heart of palms (1 cup, chopped) w/ mushroom powder (1 tsp) and Chesapeake bay seasoning (1 tsp)

(Continue to whisk for 15 mins or it will burn)

Start by preparing your vegetables. Dice the green and yellow bell peppers, chop the red onion, and slice the okra.
In a large pot, heat some olive oil over medium heat. Add the diced green and yellow bell peppers, and sauté for about 5 minutes until they begin to soften.
Add the chopped red onion to the pot and continue to sauté for another 3-4 minutes until the onion is translucent.
Next, add the sliced okra and cook for an additional 5 minutes, stirring occasionally.
Chop the spicy chipotle plant-based sausage into bite-sized pieces and add it to the pot. Sauté for another 3-4 minutes until heated through.
Add the chopped heart of palm along with the mushroom powder and Chesapeake Bay seasoning. Stir well and cook for another 2-3 minutes.
In a separate pan, create the roux by combining the all-purpose flour and olive oil. Whisk constantly over medium heat for about 15 minutes until the mixture turns a deep brown color (be careful not to burn it).
Once the roux is ready, carefully add it to the vegetable pot, stirring to combine everything evenly.
Now, add the diced tomatoes, tomato paste, and all the seasonings: gumbo filè, Liquor Crab and Shrimp seasoning, Old Bay seasoning, and bay leaves.
Pour in the 5 cups of vegetable broth and stir well to combine all ingredients.
Finally, add the vegan shrimp to the pot and bring the gumbo to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
Once done, serve hot over rice or with crusty bread.