Yields 6 to 8 servings
This gumbo always reminds me of my first trip to New Orleans. I traveled with my friend Drea, and we had the absolute best time swing dancing to live jazz bands, wearing pretty vintage-inspired dresses, and visiting nearly every vegan-friendly restaurant in search of traditional NOLA food. If you want a more authentic taste, I recommend adding the vegan sausage. Lightlife’s Gimme Lean has been my go-to sausage for the past ten years.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
½ cup diced red, white, or yellow onion (about ½ medium onion)
1 teaspoon garlic (about 2 small cloves)
¾ cup sliced celery (about 2 ribs)
½ jalapeño, seeded and minced
1 cup chopped green or red bell pepper (about 1 medium bell pepper)
1 cup chopped frozen or fresh okra
1 (14.5-ounce) can fire-roasted tomatoes with their juices
2 (15-ounce) cans black beans, drained and rinsed
1–3 teaspoons Cajun seasoning (depending on your spiciness preference)
4 cups water and 2 vegetable bouillon cubes, or 4 cups vegetable broth
Salt and pepper, to taste
Optional Additions:
Pan-fried store-bought vegan sausage added after step 3.
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the onion, garlic, celery, jalapeño, bell pepper, and okra and cook for 3 minutes, stirring occasionally.
3. Add the tomatoes, beans, Cajun seasoning, and water and bouillon cubes (or broth), and cook for 20 minutes.
4. Add salt and pepper.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything into the pressure cooker and cook on high pressure for 5 minutes. Then continue to step 4.
MY TIPS:
