Vegan (Say What?!) Gumbo

Recipe View 2 mins Heat 1 tablespoon of canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. (2 minutes)

Recipe View 7 mins Add the chopped onion, bell peppers, celery, and minced garlic. Sauté until the onion is softened and translucent, about 5-7 minutes.

Recipe View 1 mins Transfer the sautéed vegetable mixture to a large bowl and set aside.

Recipe View 20 mins In the same pot, heat the remaining 1/3 cup of canola oil over medium heat. (1 minute)

Recipe View 1 mins Gradually whisk in the flour, stirring constantly to prevent lumps. Continue to cook, stirring frequently, until the roux turns a deep, rich brown color and has a nutty aroma. This should take approximately 15-20 minutes. Be patient and watch carefully to avoid burning.

Recipe View 0 mins Reduce the heat to low. Slowly pour in 1 cup of vegetable broth, whisking continuously to create a smooth sauce. Ensure there are no lumps.

Recipe View 0 mins Stir in the reserved vegetable mixture and the can of diced tomatoes (with their juice).

Recipe View 0 mins Add another 1 cup of vegetable broth, stirring to combine all ingredients.

Recipe View 2 hrs Incorporate the eggplant, okra, red beans, salt, thyme, basil, gumbo filé powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and the remaining 3 cups of vegetable broth.

Recipe View Bring the gumbo to a simmer, then reduce the heat to low, cover, and simmer for at least 1 1/2 hours, or up to 2 hours, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together. (90-120 minutes)

Recipe View Remove bay leaves before serving. Serve hot over rice.