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Veggie Gumbo

Updated: Nov 14, 2020


2 pints of assorted mushrooms, chopped

2 cans of red beans, drained

2 cups of diced potatoes of choice

2 cups of diced tomatoes, seeded

2 cups okra, chopped, optional (I do not like so do not add to my gumbos)

3 cups of homemade veggie stock

1 cup shredded cabbage, optional

1 cup dry white wine

4 stalks of celery, small diced

2 red bell peppers, small diced

2 sweet onions, medium, small diced

6 cloves of garlic, minced

2 chilies of choice, seeded and minced

A handful of fresh Italian parsley, chopped and stems removed

1 small can of tomato paste

4 tablespoons of earth balance

4 to 6 tablespoons of unbleached flour

2 tablespoons of nutritional yeast

1 tablespoon ground cumin

1 teaspoon of paprika

2 to 3 bay leaves

Salt and pepper to taste

Dirty rice to serve with


In a large bowl whisk together the wine, stock, and tomato paste until smooth, set aside.

In a large Dutch oven melt earth balance over medium heat, now add the holy trinity (onion, celery, and bell pepper) and sauté until soft. Next, add flour and whisk until the mixture turns dark golden brown, about 5 minutes.

Now add the garlic, minced chilies to taste, and stock mixture, combine well, increase heat, bring to a boil, reduce heat, add red bean, potatoes, yeast, cumin, paprika, and bay leaf, cover, and simmer for 15 minutes, then add mushrooms, Orka (if using) and diced tomatoes, cover and simmer until potatoes are soft and the sauce has started to thicken. Remove cover, fish out bay leaves and stir in parsley, cabbage (if using) and simmer until sauce is to desired thickness.

Remove the heat, let stand for 10 minutes and then serve with dirty rice and enjoy.

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