You can’t have a proper Mardi Gras celebration without a big hearty bowl of gumbo. The traditional fare has big chunks of sausage, scallops and shrimp paired with spicy zest and slow cooked vegetables.
If you are living a vegan lifestyle, though, and want to try your hand at a New Orleans favorite, give this recipe for dairy and meat-free gumbo a try! Made with freshly picked vegetables, brown rice and a whole lot of seasoning, this will soon become a staple in your recipe book!
Gumbo has been around for centuries (since the 18th, to be exact) and is a huge favorite around Mardi Gras. Despite having no meat, this stew is still plenty hearty and has enough starch and protein to sop up all those hurricanes you’ll be drinking.
Vegan gumbo recipe
- 3 garlic cloves, chopped
- 1 large onion, chopped
- 1 bay leaf
- 2 tablespoons extra virgin olive oil
- 3 medium carrots, sliced
- 1 zucchini, sliced and chopped
- 1 cup mushrooms, chopped
- 2 stalks celery (plus leaves), chopped
- 3 cups vegetable broth
- 2 cups water
- 1/2 cup dry white wine
- 1 (14.5 ounce) can diced tomatoes (not drained)
- 1 tablespoon Cajun seasoning
- 1 teaspoon crushed red pepper
- 1/4 teaspoon pepper
- 3 cups cooked brown rice
- In a large pot, cook onions until soft, about three minutes. Add garlic, mushrooms, carrots, zucchini and celery, cook until soft, about six more minutes. Pour broth, water and wine over mixture. Add bay leaf and seasoning. Cover (partially) and simmer for 30 minutes.
- Once mixture is done, discard bay leaf and serve over rice and enjoy!