Vegan Gumbo

🛒 Ingredients

• #Aromatics & Vegetables:
• 1 medium head cauliflower, cut into florets
• 1 cup cooked red kidney beans (or 1 can, drained and rinsed)
• 1 cup button or cremini mushrooms, halved
• ½ cup green beans, trimmed and cut
• 1 medium carrot, diced
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• ½ green or red bell pepper, diced
• 2 tbsp olive oil or vegetable oil
• #Roux & Sauce Base:
• 3 tbsp all‑purpose flour or gluten‑free flour
• 4 cups vegetable broth,, 1 tbsp tomato paste,, 1 tsp chili powder,, 1 tsp smoked paprika
• ½ tsp ground cumin,, ½ tsp ground coriander,, ¼ tsp black pepper,, Salt to taste
• 1 tbsp tamari or soy sauce (optional, for extra umami)
• Hot sauce to taste
• #To Serve:
• Cooked long‑grain rice, sliced green onions, and fresh parsley

👩‍🍳 Instructions

1. 1

   Sauté the base: Heat oil in a large pot over medium heat. Add onion, celery, and bell pepper; cook for 5–7 minutes until soft and fragrant. Stir in garlic and cook for another minute.

2. 2

   Make the roux: Sprinkle the flour over the vegetables and stir constantly. Cook for 2–3 minutes until the mixture turns a light golden colour — do not let it burn.

3. 3

   Build the sauce: Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Add tomato paste, all the spices, tamari, and hot sauce. Bring to a gentle simmer.

4. 4

   Cook the vegetables: Add cauliflower, kidney beans, mushrooms, and carrot. Simmer on low heat for 15–20 minutes until almost tender. Add green beans and cook for another 5–8 minutes so they stay crisp‑tender.

5. 5

   Finish & serve: Taste and adjust salt or seasoning as needed. Serve hot over bowls of rice, topped generously with green onions and fresh parsley.