By veganmilitarywife


Gumbo (Vegan, Oil Free, and Gluten Free)

Categories : Soup


Servings 8


  • 1 cup whole wheat pastry flour or chickpea flour for gluten free
  • 1 1/2 cup chopped onion
  • 1 1/2 cup chopped bell pepper
  • 1 1/2 cup chopped celery
  • 4 cloves garlic minced
  • 8 cups vegetable broth
  • 1 1/2 lb okra cut into 1/2 inch slices
  • 2 cups diced tomatoes fresh or canned (drained)
  • 3 bay leaves
  • 1-2 tablespoon Creole spice blend See not below.
  • 8 oz marinated soy curls, tempeh, or your favorite meaty bean See note below.
  • cooked brown rice
  • file powder
  • hot sauce


  • Add flour to a heavy frying pan (preferably cast iron).
  • Cook over medium heat, stirring constantly with wooden spoon or wire whisk, until it turns slightly brown and gives off a toasted smell.
  • Set aside.
  • In a large stock pot, cook chopped onion, bell pepper, celery, and garlic, over medium heat until softened.
  • Add half of the vegetable broth to the vegetable mixture.
  • Add the rest to the toasted flour and whisk together until smooth.
  • Pure the flour mixture into the vegetable mixture, whisking constantly, until thickened.
  • Add the okra, tomatoes, soy curls or tempeh, bay leaves, and spice mix.
  • Simmer over low heat, stirring occasionally, until okra is soft.
  • Remove bay leaves and adjust seasoning, if necessary.
  • Serve over rice. Sprinkle with filĂ© powder and hot sauce, if desired.


Click here for creole spice blend recipe.
Recommended marinade for soy curls or tempeh:
  • 1 1/2 cups vegetable broth
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1 tablespoon red wine vinegar
  • 2 teaspoons onion powder
  • 2 teaspoons cayenne
  • 2 teaspoons dried thyme
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
Whisk together and let soy curls or tempeh marinade at least two hours.