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This vegetarian take on a Creole classic is rich and hearty and packed with colorful and savory veggies. Serve with white or brown rice and heat it up with some hot pepper sauce if you like it on the spicy side.

Recipe: Vegetable Gumbo



Servings per recipe: 6
Prep time: 25 minutes
Cook time: 30 minutes


  • 2 Tbsp vegetable oil
  • 1 ½ C plant-based chicken
  • ½ C white onion, diced
  • 3 ribs of celery, diced with leaves
  • ½ C green bell pepper, diced
  • 1 C yellow zucchini, diced
  • 1 C green zucchini, diced
  • 3 cloves garlic, minced
  • 2 C soy protein crumble
  • 1 C garbanzo beans, drained and rinsed
  • 2 Tbsp gumbo filé
  • 1 Tbsp chili powder
  • 2 each bay leaf
  • 2 sm can fire roasted tomato with juice
  • 1 C canned tomatoes, drained
  • 2 tsp salt
  • ½ tsp liquid smoke
  • 4 C veggie broth
  • 2-3 Tbsp dark roux

Directions

Heat a heavy bottomed pot to medium high. Add oil then saute onion until just beginning to soften, about 2 minutes. Add celery, bell pepper, zucchinis and garlic and continue cooking an additional 2 minutes until heated through. Add protein crumble, garbanzo beans and spices, toss to combine. Pour the tomato products, salt, liquid smoke and broth over and stir to combine. Bring to a simmer and cook until vegetables are tender, an additional 3-4 minutes. Quickly stir in the roux, working out any lumps, until incorporated. Return to a simmer. Cook an additional minute or two, then taste and correct seasoning. Serve hot over cooked rice.

*Use canned beans not dry beans, as they thicken too much and make the dish heavy.

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