Ingredients:

  • 1/2 cup neutral oil (120ml)
  • 1/2 cup all purpose flour (65g)
  • 1 large yellow onion, finely diced
  • 2 green bell peppers, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb cremini mushrooms (450g), sliced thick
  • 2 cups okra (200g), sliced into rounds
  • 12 oz vegan Andouille style sausage (340g), sliced
  • 6 cups vegetable broth (1.4L)
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 15 oz diced tomatoes
  • 1 tbsp soy sauce
  • 2 bay leaves
  • 1/2 tsp cayenne pepper

Instructions:

  1. Heat the oil in your Dutch oven over medium low heat. Sprinkle in the flour and begin whisking constantly. You’ll see it move from a pale sand color to a peanut butter shade around the 10 minute mark. Keep going until it reaches a dark mahogany or old penny color, which usually takes about 20 to 25 minutes. Watch for the nutty aroma and a slight shimmer on the surface.
  2. Immediately add the onion, bell pepper, and celery to the dark roux. The temperature of the vegetables will stop the roux from cooking further. Stir for 5 minutes until the onions are translucent and the peppers have softened slightly. Add the garlic and sauté for another 60 seconds until fragrant.
  3. Push the vegetables to the side and add the sliced vegan sausage and cremini mushrooms. Let them sit undisturbed for 2 minutes to get a bit of a sear. Sizzle the mushrooms until they release their moisture and start to brown on the edges. This adds a layer of umami that replaces the traditional meat drippings.
  4. Stir in the Cajun seasoning, smoked paprika, and cayenne pepper. Let the spices toast in the oil for 1 minute. Toast the spices until the oil turns a deep reddish brown and smells intense. This blooming process wakes up the dried herbs and peppers.
  5. Slowly pour in one cup of vegetable broth, whisking vigorously to prevent lumps. Once smooth, add the remaining broth, diced tomatoes (with their juices), and soy sauce. The soy sauce is a secret trick that adds a fermented saltiness often missing in vegetarian gumbo recipes.
  6. Add the sliced okra and the bay leaves to the pot. Stir well to combine. Simmer the mixture over low heat for 30 minutes. You'll notice the broth begin to thicken and take on a glossy appearance as the okra releases its natural starches.
  7. After 30 minutes, check the consistency. If it's too thin, simmer for another 10 minutes uncovered. If it's too thick, add a splash more broth. Taste the broth for salt and heat. Adjust with more Cajun seasoning or a dash of hot sauce if you like a bigger punch.
  8. Remove the bay leaves and turn off the heat. Let the gumbo sit for 5 to 10 minutes before serving. Resting allows the flavors to settle and the texture to become truly velvety. Serve it over a big scoop of white rice with plenty of fresh green onions on top.