Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1 onion (chopped)
  • 1 celery stalk (diced)
  • 1 bell pepper (chopped)
  • 5 oz mushrooms (sliced (optional))
  • 2 garlic cloves (minced)
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 3/4 tsp ground cumin
  • 3/4 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika powder
  • 1/4 tsp red pepper flakes (or to taste)
  • Sea salt & pepper (to taste)
  • 1 cup dry lentils ((I used brown))
  • 3 cups of vegetable broth
  • 2 dried bay leaves
  • 14 oz crushed tomatoes
  • 1 1/2 cups okra (chopped)
  • 15 oz can of cannellini beans (or cooked beans of choice)
  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce ((gluten-free if needed))
  • 1 tsp cornstarch (mixed with 1-2 tbsp plant-based milk to thicken (optional))
  • Fresh herbs (e.g. parsley to garnish)

Instruction

  • Watch the video (scroll down a bit) to see all instruction steps.
  • Heat oil in a pot over medium heat and add the chopped onion, celery, bell pepper, and mushrooms. Cook for 5 minutes, then add garlic and cook for 2 more minutes.
  • Add the spices, the lentils, and broth and bring the mixture to a boil.
  • Now add the bay leaves and cook the vegan Gumbo with a lid on for about 15 minutes.
  • Then add the crushed tomatoes and okra and stir. Let the Gumbo simmer for a further 10-15 minutes or until the lentils are cooked but not mushy.
  • Finally, add the soy sauce, balsamic vinegar, and the cooked beans.
  • You can also mix 1 tsp of cornstarch with 1-2 tbsp plant-based milk and add it to the Gumbo to thicken.
  • Taste it, if you want it spicier, add more red pepper flakes, or hot sauce to taste.
  • Garnish with fresh herbs and enjoy! Can be served with rice, potatoes or bread.