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Plant Based Gumbo Recipe

Plant Based Gumbo Recipe

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6
    • Difficulty Level

Plant Based Gumbo Recipe

This Plant Based Gumbo recipe is so simple but probably theeee best tasting gumbo I have ever had. Including my pre vegan life.  It’s filling and hearty and you won’t even miss the seafood.  It’s great for cold spring days, and I have been using this as my basic after a nice way to get back to eating after a 3 – 7 day fast. It’s soft on the belly and full of vegetables that are absolutely amazing for you!

You know I will talk your ear off.. so let’s get into this recipe!

Let me know if you try this recipe!!!… You know what do ….Tag us at @cookingwithque on all things social so I can check you out too!!! Hellloooo!!!

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Ingredients

  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 cup crimini mushrooms, sliced
  • 1 cup of oyster mushrooms
  • 2 cups frozen okra pieces (fresh or frozen)
  • 1 can (28 oz) crushed tomatoes (no salt added)
  • 3 cans (14.5 oz) kidney and red beans (no salt added)
  • 4 cups vegetable broth
  • 1 tablespoon dried or fresh sage
  • 1 tablespoon dried or fresh thyme
  • 1 whole yellow onion diced
  • 1 small bag of mini carrots sliced or 2 large carrots, cut into rounds
  • 2 green bell peppers, seeds removed and diced
  • 1 tablesoon Old Bay seasoning
  • 1/2 tablespoon chipotle chili powder
  • 1/2 white pepper
  • 1 celery stalk
  • 2 Beyond Sausages
  • 1 Tofurkey Italian Sausage (or just another type of sausage with a different texture)
  • 1/2 smoked paprika
  • Salt and pepper to taste
  • Chilli Pepper Flakes to Taste

Instructions

  1. In a large pot, add olive oil, onion, garlic, pepper, carrot and mushrooms. Cook and stir over medium heat until onion becomes translucent.
  2. add your seasonings and vegetable stock
  3. Add all veggies, do not drain, and let simmer
  4. in a separate pan, slice your plant based sausages, and pan fry them until they are almost done and add them to the pot
  5. Simmer on medium-low heat for 35-40 minutes. Serve with rice and cornbread.
  • Servings : 6
  • Ready in : 55 Minutes

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