Gumbo Vegan

This plant-based take on gumbo starts with the Cajun holy trinity: onion, green bell pepper, and celery, sautéed in water to keep it completely oil-free. From there, okra does what it does best in gumbo, thickening the broth naturally as it simmers.

Italian-flavored crushed tomatoes bring a seasoned base so you don’t need a long list of dried herbs. A dash of hot sauce and garlic powder round it out, and frozen corn adds pops of sweetness against the tangy tomato.

The whole pot comes together in 30 minutes. Serve it over rice and you’ve got a filling main dish that happens to be entirely vegan without trying too hard to be something it’s not.

Chef Tips

• Fresh okra will thicken the broth more than frozen. Cut it into ½-inch rounds for the best texture
• If you can’t find Italian-seasoned crushed tomatoes, use plain crushed tomatoes and add ½ teaspoon each of dried basil and oregano
• Let it simmer the full 10 minutes so the okra releases its natural thickener
• More hot sauce at the table is always a good call with gumbo

Variations

• Stir in a can of kidney beans or black-eyed peas for extra protein
• Add diced zucchini or yellow squash for more veggie bulk
• Swap the hot sauce for a teaspoon of smoked paprika and a pinch of cayenne for a smokier flavor