Vegan Tomato Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This vegan tomato gumbo is my go to recipe when I want something deeply satisfying but don't have hours to spend in the kitchen. The whole thing comes together in just 45 minutes, making it perfect for busy weeknights. I love how okra acts as a natural thickener, giving you that authentic gumbo texture without any fussy roux or cream, and it's packed with fiber that keeps you feeling full and supports your digestion. The beauty of this dish is that it uses simple pantry staples and affordable ingredients you probably already have, so you can make a restaurant quality meal without breaking the bank. Each spoonful is warm, smoky, and bursting with that classic New Orleans soul food flavor.
Ella x
Ingredients
- 8ripe tomatoes
- 2 mediumbell peppers
- 200 gokra(sliced)
- 1 largeonion(finely chopped)
- 4 clovesgarlic(minced)
- 800 mlvegetable broth
- 60 mltomato paste
- 2 tbspvegetable oil
- 473 mldiced tomatoes
- 2 stalkschopped celery
- 4 stalkschopped green onions
- 2 tbspvegan bouillon
- 1 tspsmoked paprika
- 1 tspcayenne pepper
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat.
Tip: Use a large pot for easier stirring.
- 2
Add onion, bell peppers, and garlic. Cook for 5 minutes, or until softened.
Tip: Stir frequently to prevent burning.
- 3
Stir in smoked paprika, cayenne pepper, salt, and black pepper.
Tip: Mix well to evenly coat the vegetables.
- 4
Add okra and cook for 3 minutes.
Tip: This will help the okra to thicken the gumbo.
- 5
Stir in tomato paste, followed by vegetable broth, diced tomatoes, and chopped celery.
Tip: Bring to a boil.
- 6
Reduce heat to low and simmer for 20 minutes.
Tip: Cover the pot to help the flavors meld.
- 7
Stir in vegan bouillon and green onions.
Tip: Taste and adjust seasoning if necessary.
- 8
Serve hot with rice, if desired.
Tip: Enjoy your Vegan Tomato Gumbo!
Recipe Variations
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