Vegan Okra Gumbo


We can learn so much from this


2 Leeks, chopped into fine rings

4 Stalks celery, chopped

1 Large Green Pepper, chopped

1 Large Red Pepper, chopped

4 Garlic cloves, crushed

2 Cans Chopped Tomatoes

1.5 Litres Vegetable Stock

1 tbsp Tomato Puree

2 tbsp Soy Sauce

1 tbsp Vegan Worcestershire Sauce

1 tbsp Cider Vinegar

1 tsp Smoked Paprika

1 tsp File Powder

200g Okra, sliced in half lengthways

1 Can Black Beans, drained

5g Fresh Parsley, chopped

5g Fresh Oregano, chopped

½ tsp Dried Thyme

1 tsp Dijon Mustard

160g Plain Flour

160ml Rapeseed Oil

2 tsp Cajun Spice

Cooked Long Grain Rice, spring onions and extra chopped herbs to serve.


1. In one bowl, mix the leeks, celery, peppers, and garlic. In a separate bowl, mix the chopped tomatoes, stock, puree, Worcestershire sauce, cider vinegar, smoked paprika, mustard, thyme and file powder.

2. In a large skillet pan, heat the rapeseed oil on a medium heat. Add the flour and, stirring constantly, cook until golden and toasted. This needs to be regulated so it doesn’t burn and can take around 15 minutes.

3. Lower the heat and add the leeks, celery, peppers, and garlic. Cook until softened and beginning to turn translucent. Add the Cajun spice and cook 1 minute more.

4. Transfer this to a large pot and add the liquid mixture, stirring well until smooth. Bring to a boil, lower the heat and simmer for 30-40 minutes, or until thickened and unctuous.

5. Add the okra, black beans and herbs and continue to simmer for 15-20 minutes.

6. Taste the gumbo and adjust the seasoning to your liking.

7. Ladle into bowls and serve topped with cooked rice, herbs, and spring onions.