Vegetarian Gumbo Recipe
Prep Time:
9 minutes
Cook Time:
2 hours, 9 minutes
Servings:
6 Servings
Ingredients
  • 1 ¼ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon ground mustard seed
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • ½ teaspoon vegan Worcestershire sauce
  • ½ teaspoon liquid smoke
  • 8 ounces cremini mushrooms, quartered
  • 1 (14-ounce) package extra-firm tofu
  • 1 tablespoon olive oil
  • ⅔ cup vegetable oil
  • ⅔ cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 3 tablespoons minced garlic
  • 5 cups vegetable broth
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 cup chopped okra
  • ¼ cup chopped parsley
  • ¼ cup sliced scallions
Directions
  1. Make the Creole seasoning by placing all of the seasoning ingredients in a small bowl and whisking to mix. Set aside.
  2. Place the mustard seed, soy sauce, vinegar, Worcestershire sauce, liquid smoke, and 1 teaspoon of the Creole seasoning in a large mixing bowl and whisk well.
  3. Add the mushrooms to the bowl and toss until they are evenly coated in the marinade. Set them aside to marinate.
  4. Preheat the oven to 400 F.
  5. Drain the tofu well, pat it dry, and cut it into ½-inch cubes.
  6. Place the tofu in a large mixing bowl. Add the olive oil and 1 tablespoon of the Creole seasoning and toss gently or shake the bowl until the tofu is evenly coated.
  7. Arrange the tofu in a single layer on a parchment paper-lined baking sheet.
  8. Bake for 30-35 minutes, flipping halfway, until browned and crispy. Remove from the oven and set aside.
  9. Meanwhile, heat the vegetable oil on medium in a Dutch oven or large, heavy-bottomed skillet, preferably cast iron.
  10. Add the flour and, stirring constantly to prevent burning, cook for 30-35 minutes until it turns into a dark brown roux.
  11. Add the onion, celery, bell pepper, and garlic, and cook, stirring constantly, for 5-6 minutes until the vegetables are softened. If not using a Dutch oven, transfer the mixture to a stockpot.
  12. Add the broth, black-eyed peas, salt, cayenne pepper, bay leaves, and the remaining 2 teaspoons of the Creole seasoning to the pot and stir until the roux and liquid are well combined.
  13. Raise the heat to bring the liquid to a boil, and then lower the heat and let the mixture simmer, uncovered, for 40 minutes.
  14. Add the marinated mushrooms with their liquid, the browned tofu, and the okra and stir well. Let simmer for another 20 minutes, stirring occasionally.
  15. Remove the pot from the heat and remove the bay leaves. Add the parsley and scallions and stir. Taste and adjust for salt, black pepper, and cayenne pepper.
  16. Serve with white rice and topped with additional parsley and scallions if desired.