Vegan Okra and Italian Sausage Gumbo

Ingredients

• 3 tbsp Oil (For the roux)
• 3 tbsp Flour (For the roux)
• 1 Onion (Vegetable quantity is estimated)
• 4 stalks Celery (Vegetable quantity is estimated)
• 1 Green bell pepper (Vegetable quantity is estimated)
• 3 cloves Garlic
• 1 can Fire-roasted tomatoes (Can size not specified)
• 4 cups Broth (Vegan broth; type and brand not specified)
• 2 tsp Liquid smoke
• 2 tsp Paprika
• 1 tsp Black pepper
• 2 tsp Thyme
• 1 tsp Oregano
• Salt (To taste)
• Cayenne pepper (To taste; source spelling: cayanne)
• 2 cups Okra (About 2 cups; sauté separately to reduce slime)
• Beyond Italian sausage (Amount not specified; bake and add at the end)

Steps

1. 1

   Heat the oil in a pot, then add the flour and whisk continuously for about 4 minutes, until the roux browns a little.

2. 2

   Add the onion, celery, and green bell pepper. Cook for about 5 minutes, stirring frequently, until the vegetables soften slightly.

3. 3

   Add the garlic and cook for 1 minute.

4. 4

   Stir in the fire-roasted tomatoes, broth, liquid smoke, paprika, black pepper, thyme, oregano, salt, and cayenne pepper.

5. 5

   In a separate pan, sauté the okra for a little while to reduce its sliminess, then add it to the stew during the third step of the source's method (after the vegetables and garlic have cooked).

6. 6

   Simmer the stew for 30–45 minutes, until it thickens.

7. 7

   Bake the Beyond Italian sausage at 400°F (about 200°C) for 15 minutes. Add the baked sausage to the stew at the end.

Notes

The source describes the vegetable amounts as estimates. It does not specify the can size, broth type, sausage amount, or a more precise timing for sautéing the okra. The okra instruction says to add it during “step three,” though the numbered method shown identifies simmering as step 4; here it is added after the aromatics and before simmering.

Nutrition per serving

• vegan
• plant-based
• stew
• main
• one-pot
• simmered
• comfort food