Today, we’re making a delightful plant-based gumbo that is perfect for those cold and blustery days. Starting with roasting some mushrooms to get that delicious, chewy texture, we then move on to sautéing onions, celery, bell peppers, and potatoes. Adding some garlic, tomatoes, okra, and soy curls, we then season our gumbo with smoked paprika, oregano, thyme, onion powder, bay leaves, and cracked pepper. We also add vegetable broth and white wine vinegar or apple cider vinegar for an extra kick of flavor.
As our gumbo simmers and soaks up all those wonderful spices and flavors, we discuss the convenience of meal delivery services like Whole Harvest, which offers chef-prepared, fresh, whole food plant-based meals that are low in sodium, oil-free, and have no added sugar.
After allowing our gumbo to simmer and thicken, we introduce our supporting membership community that helps fund our free weekly recipe videos and printable recipes on our website. We also share the benefits of taking essential complementary nutrients to ensure a well-rounded, plant-based diet.
After 30 minutes of simmering, we remove the bay leaves and prepare a thickening sauce using a vegetable broth, miso, and arrowroot powder. Once our gumbo has thickened, it’s ready to serve and enjoy a healthy, nutrient-packed, plant-based boost. So, why not try making this delicious vegan gumbo at home for a heartwarming, comforting meal that’s bursting with flavor and plant-based goodness? Remember to check out our video to follow along and create this delicious dish yourself!
Watch the video by The Whole Food Plant Based Cooking Show
Author Video Description
Savor the bold and robust flavors of this Vegan Gumbo, a healthy plant-based rendition of the classic dish. Packed with colorful vegetables, a velvety roux, and aromatic spices, this gumbo delivers a satisfying and hearty experience. Serve over rice for a quick and flavor-packed meal that celebrates taste and is easy to make!
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KEY MOMENTS
00:00 Introduction
00:24 Prepare Mushrooms
00:55 Saute Onions & Celery
02:13 Saute Vegetables
03:04 Add Spices
05:09 Add Mushrooms
07:11 Thicken Roux
08:28 Reveal & Taste Test
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Let’s make a delicious plant-based gumbo welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and today we are going to make this delicious gumbo but we’re going to make it plant-based which is perfect on a cold and blustery day like today here in
North Carolina so first thing we’re going to do we’re going to get our mushrooms cooking I already have my oven preheated to 400° and this is 8 oz of mushrooms that I’ve just chunked up into little pieces I just broke them with my hands and I
Put them on a tray with a piece of parchment paper so we’re going to put these in for about 25 minutes we’re really just wicking the moisture out of them and these are just going to they’re going to go into the stew and it’s going to be these delicious little chewy bits
So let’s get them in the oven okay so let’s start getting some things in our pan so typically a gumbo starts with a rue but really AO is just flour and oil so we’re not going to do that we’re going to thicken it at the end we’re just going to start with our
Vegetables so this is one small onion that I’ve just cut into chunks that we’re going to get sautéing and two stocks of celery that I diced we’re just going to sauté these a few minutes before I add my other ingredients probably about between 3 and 5 minutes and if it
Starts sticking a little we can just use a little bit of vegetable broth just to get it unstuck from the pan whether you are new to a plant-based diet or our seasoned home Chef it can be a welcome relief to have someone else do the
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Save $30 off your first order okay our onions and celery are about done now we’re going to add one bell pepper that I’ve chunked pretty small in little bite-sized pieces one potato and this is a Ukon Gold potato you can use an Idaho Potato too
But I find that these have just a little less start so they’re going to stick a little less and then three cloves of garlic that I’ve minced up pretty small and now I’m going to add just a little bit of vegetable broth just to keep it from sticking and
While you’re cooking this we’re really just cooking this to cook some of the raw out of those Peppers but just like I said before if it starts sticking just use a little bit of vegetable broth or even water just to unstick it so we’re going to let this cook for about another
5 minutes just to kind of get the vegetables softened a bit okay so now on to our next ingredients uh I have one can of diced tomatoes 8 oz of frozen okra this is kind of the key ingredient here this is uh just Frozen it’s already chopped stick that in
There and then typically a gumbo is made with sausage uh chicken and shrimps so three different types of meat so we’re making making this meatless but you want to have some little in interesting little chewy bits in there right so this is a half a cup of soy curls uh I
Haven’t done anything to them I just broke them up into little pieces we’re going to sprinkle that in there and they’re going to soak up that juice and and get really soft and chewy along with our mushrooms that are almost finished and if you it’s really great if
You could find other kinds of mushrooms also these are just regular button mushrooms but it really would be great if you could find some oyster mushrooms or even chop up some King mushrooms those would be delicious so now for our spices we got 1 teaspoon of smoked paprika 3/4 of a teaspoon of
Oregano 3/4 of a teaspoon of thyme 1 teaspoon of onion powder or 3/4 of a teaspoon of onion powder sorry two bay leaves 1 tblspoon of white wine vinegar or you can use apple cider vinegar too and about a half a teaspoon of Cracked Pepper okay and then I have 1 liter of
Low sodium vegetable broth but I’ve already taken half a cup out so that I can add that to the thickener in the end so we’re just going to pour all of this in there and I’m going to grab my mushrooms and we’ll put it in and then we’ll get it
Cooking all right so our mushrooms are done if you want to come in and take a look these mushrooms are kind of like spinach you know when you cook spinach raw spinach it Cooks down into these teeny little bits so do mushrooms but trust me this is a step you don’t want
To miss so we’re just going to take our parchment here and add those two the soup if you don’t cook the mushrooms the soup ends up you know you get a chunk of the mushrooms and they’re really kind of chewy and rubbery this makes them chewy but in a good way all
Right so we’re going to let this simmer on about medium high or closer to high for at least 30 minutes cuz we’re kind of wanting to it to cook down into a thick broth and all of these things soak up all of that delicious delicious flavor flavor and spices so about a half
An hour while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website plant-based cooking show.com and our plant-based cooking
Made Easy cookbook series are all made possible in part by the generous patronage of our supporting membership community so if you love our recipes I invite you to join us on our mission to make plant-based cooking easy and follow the link in the description to become a supporting member today there’s no
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That’s why my daily Health routine includes compliment essential compliment essential contains the eight critical nutrients lacking from most plant-based diets and dosages optimized specifically for us as a special discount for our viewers just use code plant-based easy at checkout to save 15% off of your order all right now that it’s been 30
Minutes first we’re going to take out our bay leaf here there is another one in there and I haven’t been able to find it but I will find it okay so now we’re going to make our thickening sauce so I’ve got half a cup of the vegetable broth here got a
Tablespoon of miso we’re going to add that at the end that is our salt replacement a healthier salt replacement got a tablespoon of Arrow root powder that is what’s going to make this sauce thicken so I’m just going to whisk these together just quickly just to dissolve the
Miso and that’s a dark miso paste okay now we’re just going to pour that in there and we’re we’re going to cook this for another probably about another 5 minutes or till it’s the thickness that you desire and I’m also going to add just a little bit of cayenne pepper
That’s going to give it that heat that you that is typically in a gumbo and that is completely up to you how much you want to put in there I put about about a/4 of a teaspoon okay I’m just going to let that cook for about 5 more minutes and then
I’ll show you the Finish there it is it just surfaced all right guys come in and take a look our gumbo is finished and smelling amazingly delicious so I’m going to let this Co cool for a few minutes and then I’ll meet you at the table for a taste okay let’s taste this
Gumbo I’ve got some brown rice that I’ve cooked up that’s when I’m going to eat mine over oh look at that o steaming hot all right I try not to burn myself get a little that okra that is delicious come on back next week for another great recipe
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Video “Enjoy the Ultimate Vegan Gumbo for a ❤️ Healthy Plant-Based Boost!” was uploaded on 01/07/2024 to Youtube Channel The Whole Food Plant Based Cooking Show