Serves: 6-8 Time: 1 Hour & 30 Minutes

This is the hearty kind of veggie gumbo that sticks to your ribs! With a smoky hint from roasted red pepper and (optionally) a splash of liquid smoke, you can create heart healthy and nutritious gumbo for the entire family. Serve this gumbo with a scoop a white rice, corn bread, French bread, or a crispy green salad.

Ingredients

1/2 cup vegan butter or margarine

1/4 cup all-purpose flour

2 medium yellow onions, small dice

2 green bell peppers, small dice

1 stalk celery, thinly sliced

4 cloves garlic, minced

1 (10-oz) package frozen okra, thawed and thinly sliced (or if you have fresh okra that is preferred)

1 (28-oz) can diced tomatoes with juice, preferably fire-roasted tomatoes

3 roasted red peppers, jarred, chopped into fine dice

1 (16-oz) can red kidney beans, drained and rinsed

3 cups vegetable broth

1 cup ale-style beer (or replace with another cup of broth if gluten-free)

3 Tbs tomato paste

2 tsp dried oregano

1/4 tsp all spice

1/2 tsp liquid smoke* (optional)

2 bay leaves

4-5 sprigs of thyme

Pinch of cayenne

1 tsp salt, or to taste

1-2 pinches of freshly ground black pepper

Optional toppings: Fresh green onions, chopped and hot sauce

Directions

First we’re going to make a roux! To get started, preheat a large stockpot over medium-low heat. Then, place the vegan butter/margarine in the pot and stir until it has melted. Sprinkle in flour and stir to dissolve it. Cook the flour-butter mixture, stirring frequently until the color is caramel and has a toasty smell, approximately 10-12 minutes.

Next, add the chopped onions and bell pepper to the roux and coat them completely. Raise the heat to medium-high and cook for another 12 minutes, at least until the vegetables have softened.

Then, add the celery, garlic, and okra and cook for another 5-7 minutes.

Add the tomatoes, roasted red pepper, kidney beans, and vegetable broth. Then, mix in the ale (if being used) and tomato paste. Stir in completely to ensure it is fully incorporated.

Afterward, add the allspice, liquid smoke, bay leaves and thyme sprigs. Stir in then raise the heat to bring the pot to a gentle boil. Once boiling, lower the heat back to medium and partially cover with a lid.

Allow the gumbo to simmer for 35-45 minutes, stirring occasionally. The okra should be very tender once the dish is done. Allow to cool for another 15 minutes before serving and then season with salt, black pepper, and cayenne. Optionally top with green onions and a splash of hot sauce.

Serve with rice or bread and salad and enjoy! You can store the leftovers in the refrigerator for 4-5 days or store in the freezer for 1 1/2 weeks.

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