Gumbo simply put is a soup originally the USA, it comes from the state of Louisiana. Traditionally it contains meat or shellfish, however, this is my vegan take on Gumbo.
I love sweet potato in this dish, but you can use mushrooms instead or if you don’t like mushrooms bulk out using more red and green peppers.
You can also use regular potatoes instead of sweet potatoes, this dish is versatile and can be changed to suit your preferences. I know a few people who dislike the taste of sweet potato.
This dish is gluten-free and should serve 6 people.
Step by step guide
- Peel the sweet potato and cut into cubes.
- Peel and thinly slice the red onion.
- Dice the green and red peppers.
- Chop the red chillies.
- Thinly slice the celery stalks.
- Peel the garlic cloves and finely chop them.
- Chop the okra.
- Prepare the vegetable stock and you can use tinned chopped tomatoes.
- Heat the olive oil in a large pan over medium heat.
- Add the chillies, bell peppers, onion, celery and garlic to the pan and fry until soft (around 5 minutes).
- Mix the thyme, cayenne pepper, dried oregano, and salt together. Add to the pan with the vegetables and mix until all the vegetables are coated.
- Continue to fry on medium heat for 2-3 minutes, stirring often.
- Now add the vegetable stock, okra and chopped tomatoes.
- Bring the pan to boil.
- Now mix in the sweet potato, continue to cook for around 13-15 minutes until the sweet potato is soft.
- Add hot chilli powder for an added kick.
Okra is a great thickener if you can’t get okra or don’t like okra you can use cornflour or filé powder to thicken the gumbo.
I’d recommend serving this with a nice thick seeded bun or rice.
I really enjoy making this dish, I imagine sitting on the front porch in rural Louisiana listening to the birds singing. It’s hands down one of my family’s favourite meals, there’s never any leftover for later.
If you are a fan of soups, check also our recipe for a delicious vegan potato Soup.Last updated on: