This creamy, tasty Louisiana Vegan Gumbo is packed with veggies, vibrant Cajun spices and okra! Serve it with rice or cauliflower rice for hearty and flavor-packed Southern comfort food meal that is healthy and plant-based!
4cupscauliflower floretsabout half of a medium cauliflower head
Spices and seasonings
2teaspoon garlic powder
1teaspoon onion powder
1teaspoon dried oregano
1teaspoon dried thyme
1teaspoon black pepper
1 ½teaspoonliquid smoke
1teaspoonvegetarian Worcestershire sauce
4tablespoonsscallionsfinely chopped, to serve (optional)
4cupsof cooked ricenot included in nutritional facts
Have all your ingredients ready before starting because the roux doesn’t wait! Prep the veggies (keep the cauliflower separated, it goes in after the other veggies) and if you want, mix the spices together, as well as the liquid seasonings (tabasco, liquid smoke, Worcestershire sauce).
Start with the roux. In a large, heavy-bottom pot, heat oil on medium-high heat. When hot, add the flour and whisk until incorporated. Continue cooking, whisking constantly, for about 20 minutes or until the mixture (called a roux) reaches a dark amber color. Make sure to keep an eye on the roux at all times to make sure it doesn’t burn. Reduce the heat if it’s browning too quickly and starts smelling a bit burnt.
Once the roux reaches the perfect color, immediately stir in bell pepper, celery, onion, garlic, and okra. Cook for about 5 minutes or until the veggies are softened, stirring every 15 seconds or so.
Stir in stock and crushed tomatoes. Mix until well combined, then stir in cauliflower, spices and seasonings (paprika, garlic powder, onion powder, oregano, thyme, bay leaf, salt, pepper, Tabasco, liquid smoke and Worcestershire sauce). Bring to a simmer (this will take anywhere for 5 to 10 minutes) and then cook for another 15 minutes or so, until the cauliflower is tender (you should be able to easily pierce the florets with a knife).
Serve with hot cooked rice, and top with scallions. Enjoy!
The rice is not included in the nutritional facts
Don't rush the roux - Cook it long and slow until it reaches a milk chocolate color. It requires a bit of patience and a lot of stirring but it’s totally worth it and should don't be rushed.
Don't walk away from the roux - It's your base, so if you burn it, you have to start again. A heavy-bottomed pan reduces the chance of burning, just as a tip.
This stew is even better the next day when the flavors have had a chance to blend! It will keep in the fridge for 3-4 days.
To freeze: let it cool completely, place in an airtight container and freeze for up to 3 months.
Louisiana Vegan Gumbo
Amount Per Serving (1 /4 without rice)
Calories 298Calories from Fat 144
% Daily Value*
Saturated Fat 1g6%
Vitamin A 4715IU94%
Vitamin C 144.7mg175%
* Percent Daily Values are based on a 2000 calorie diet.