Fully-plant based vegetable gumbo with a delicious and easy skillet cornbread that is dairy and egg-free. This recipe is hearty and easy to make!

Ingredients

Red Bean Gumbo + Cornbread

Gumbo

• 1/3 cup non-dairy butter
• 1/4 cup flour
• 2 medium onions, diced
• 2 small green bell peppers, diced
• 1 celery stalk, diced
• 1 large carrot, diced
• 10 oz. okra thinly sliced
• 4 garlic cloves, minced
• 28oz. diced tomatoes, drained and rinsed
• 16 oz. light red kidney beans, drained and rinsed
• 3 Tbs tomato paste
• 3 cups vegetable broth
• 1 tsp paprika
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 1/2 tsp sage
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1/2 tsp red cayenne pepper (optional)
• 1/2 tsp red pepper flakes (optional)
• 2 bay leaves
• Optional toppings: green onions, hot sauce

Cornbread

• 2 cups non-dairy, unsweetened milk
• 2 tsp apple cider vinegar
• 2 cups cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup neutral vegetable oil

Directions

1. Prep your gumbo vegetables.
2. To begin the gumbo, using a large pot, set heat to medium and make a roux by melting the butter and adding the flour. Stir continuously on medium-low heat for about 10-12 minutes, until the roux is caramel in color and smells nutty.
3. Add the onion and pepper to the roux, covering and mixing thoroughly. Cook together for another 10-12 minutes until the onion is translucent. Then, add the carrots, celery, garlic, and okra. Stir for another 6-7 minutes.
4. Add the seasonings, broth, bay leaves, kidney beans, tomato paste, and diced tomatoes. Bring to a low boil. Once boiling, reduce heat to low and simmer with the lid partially covered about 30-35 minutes. Taste and adjust seasoning as desired and remove the bay leaves once done.
5. While the gumbo is simmering, preheat the oven to 350ºF and prepare a medium sized skillet by lightly spraying with cooking oil.
6. In a measuring cup, combine the non-dairy milk and apple cider vinegar. Stir and set aside.
7. In a large mixing bowl, whisk together the dry ingredients. Once mixed, make a well in the center and add the non-dairy milk mix and the vegetable oil. Mix together until just combined, lumps are okay. The batter should be fairly sticky and thick, you can switch to a rubber spatula to ensure all the flour is incorporated.
8. Transfer the batter to the skillet, place in the oven and bake for 30-32 minutes, test with a toothpick to see if it comes out dry. If so, remove the cornbread from the oven and allow it to cool 10-15 minutes before serving.
9. Enjoy the gumbo with the cornbread, store leftovers in the refrigertator in an airtight container for up to 3-4 days.