Vegan (Say What?!) Gumbo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 129.

	this recipe	typical
liquid	339%	96%
fat	20%	6%
aromatics	40%	21%
salt	3%	0%
thickener	14%	4%
vegetables and beans	228%	38%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #5 of 129 for sauce body

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon canola oil
150 g	1 onion, chopped
240 g	2 green bell pepper, chopped
320 g	8 stalks celery, chopped
18 g	6 cloves garlic, minced
73 g	0.33333334326744 cup canola oil
60 g	0.5 cup all-purpose flour
240 g	1 cup vegetable broth
411 g	1 (14.5 ounce) can diced tomatoes
240 g	1 cup vegetable broth
	1 eggplant, peeled and chopped
	6 cups chopped okra
425 g	1 (15 ounce) can red beans, drained and rinsed
12 g	2 teaspoons salt
4 g	2 teaspoons dried thyme
2 g	1 teaspoon dried basil
	1 teaspoon gumbo file powder
4 g	1.5 teaspoons cayenne pepper
4 g	1.5 teaspoons ground black pepper
1 g	0.5 teaspoon paprika
1 g	0.25 teaspoon ground cumin
	0.25 teaspoon liquid smoke flavoring
2 g	2 bay leaves
960 g	4 cups vegetable broth, divided

Method: 10 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Good overall!! I will make it again, lots of flavor. The only changes i made were: - didn't have any okra so used some summer squash and zucchini instead. I don't love okra that much anyway - a little less cayenne, as others said, and that worked for me. Used ” — a cook, 4★

“I like this recipe with a couple of minor tweaks. I agree with the caution flag in cayenne pepper. I like hot spicy food but 1 1/2 teaspoons would be too hot for me. I also would not saute the vegetables prior to making the roux. I always make my roux first, t” — a cook, 4★