A traditional vegan gumbo packed with healthy leafy greens and flavorful veggies, perfect for Good Friday.
Ingredients
- vegan butter: 1 cup (none)
- all-purpose flour: 2 cups (none)
- green bell peppers: 2 piece (diced)
- celery stalks: 2 piece (finely chopped)
- yellow onion: 1 piece (diced)
- vegetable broth: 2 cups (none)
- head cauliflower: 1 piece (cut into florets)
- cremini mushrooms: 1 cup (sliced)
- garlic: 3 clove (minced)
- Cajun seasoning: 1 Tbsp (none)
- liquid smoke: 0.5 tsp (none)
- bay leaf: 1 piece (none)
- fire-roasted peppers: 1 can (none, 15-ounce)
- kidney beans: 1 can (drained and rinsed, 15-ounce)
- kale: 0.5 cup (chopped)
- mustard greens: 1 cup (chopped)
- collard greens: 1 cup (chopped)
- Himalayan salt: 0.5 tsp (none)
- freshly ground black pepper: 0.5 tsp (none)
- spring onions: 0.5 cup (chopped for garnish)
Metric Conversion
Stages of cooking
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In a large pan, melt the butter over medium heat. Slowly mix in the flour and stir to create a paste. Keep stirring for about 20 minutes, or until it changes to a thin sauce. Be careful not to burn the flour.
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When the flour mixture turns into a thin sauce, add the bell peppers, celery, and onion. Continue to cook until the vegetables are soft.
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Slowly pour in the broth and stir to combine. Add the cauliflower florets, mushrooms, garlic, Cajun seasoning, liquid smoke, bay leaf, fire-roasted peppers, and kidney beans and stir to combine. Bring to a simmer, cover, and simmer for 30 minutes, or until everything is cooked and fragrant.
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Add the kale, mustard greens, collard greens, salt, and pepper. Stir to combine.
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Remove and discard the bay leaf. Garnish with chopped spring onions and serve.
