Serves 8
Prep time 1 hour
Cook time 30 minutes
Total time 1 hour, 30 minutes
Allergy Soy, Wheat
Dietary Gluten Free, Oil Free, Vegan
Meal type Soup



  • 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 1/2lb okra, cut into 1/2 inch slices
  • 4 tomatoes (diced)
  • 3 bay leaves
  • 1-2 tablespoon Creole spice mix (recipe follows)
  • 8oz jackfruit, diced tempeh, or seitan
  • cooked brown rice

Gumbo (Optional)

  • file powder
  • hot sauce

Creole Spice Mix

  • 2 1/2 tablespoons paprika
  • 2 tablespoons sea salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne
  • 1 tablespoon oregano
  • 1 tablespoon thyme


1. Add flour to a heavy frying pan (preferably cast iron).
2. Cook over medium heat, stirring constantly with wooden spoon or wire whisk, until it turns slightly brown and gives off a toasted smell.
3. Set aside.
4. In a large stock pot, cook chopped onion, bell pepper, celery, and garlic, over medium heat until softened.
5. Add half of the vegetable broth to the vegetable mixture.
6. Add the rest to the toasted flour and whisk together until smooth.
7. Pure the flour mixture into the vegetable mixture, whisking constantly, until thickened.
8. Add the okra, tomatoes, tempeh, bay leaves, and spice mix.
9. Simmer over low heat, stirring occasionally, until okra is soft.
10. Remove bay leaves and adjust seasoning, if necessary.
11. Serve over rice. Sprinkle with filé powder and hot sauce, if desired.
Creole Spice Mix
12. Mix all ingredients and store in an airtight container away from heat and light.