VEGAN GUMBO WITH OKRA KIDNEY BEANS AND PAPRIKA
This Vegan Gumbo With Okra Kidney Beans And Paprika is a rich and nourishing twist on the classic Louisiana staple, made with wholesome ingredients and bold Southern flavours. A medley of okra, kidney beans, celery, bell pepper and onion is gently simmered in a seasoned paprika broth, creating a deeply satisfying stew that’s as hearty as it is healthy. Traditionally rooted in Cajun and Creole cuisine, gumbo is known for its bold spices and thick texture, which is achieved naturally with okra’s signature silkiness. It’s a gluten-free and plant-based take that honours the tradition while keeping it accessible. This Vegan Gumbo With Okra Kidney Beans And Paprika is packed with nutrients, fibre and comfort, which is perfect for cool evenings or whenever you crave something cosy with a kick. Serve it as is or spooned over warm brown rice or cornbread to soak up every drop of its delicious broth.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Cajun/Creole
PREPARATION/TECHNIQUES
Stew
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Quick & Easy, Wheat / Gluten-Free, Low/No Sugar
DISH TYPE
Soup / Stew
INGREDIENTS
The following ingredients are required for the preparation of Vegan Gumbo With Okra Kidney Beans And Paprika:
- 50 grams | 1.76 ounces | ½ cup okra, sliced
- 45 grams | 1.59 ounces | ¼ cup kidney beans
- 25 grams | 0.88 ounces | ½ celery stalk, chopped
- 40 grams | 1.41 ounces | ½ bell pepper, chopped
- 55 grams | 1.94 ounces | ½ onion, chopped
- 240 millilitres | 8.11 fluid ounces | 1 cup vegetable broth
- 5 grams | 0.02 ounces | ½ teaspoon paprika
- 36 grams | 0.01 ounces | 1 pinch salt
- 0.1 gram | 0.00 ounces | 1 pinch black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 211 kilocalories
- Total Fat: 3.4 grams
- Saturated Fat: 0.5 grams
- Carbohydrates: 35.8 grams
- Fibre: 7.9 grams
- Sugar: 6.1 grams
- Protein: 9.3 grams
- Sodium: 377 milligrams
- Calcium: 78 milligrams
- Iron: 3.2 milligrams
- Potassium: 641 milligrams
PREPARATION
These steps are followed for the preparation of Vegan Gumbo With Okra Kidney Beans And Paprika:
- Prepare The Vegetables: Slice the okra and chop the celery, bell pepper and onion. Rinse and drain the kidney beans.
- Sauté The Aromatics: In a small saucepan, heat a splash of oil or water. Add the onion, bell pepper and celery. Cook for 4 to 5 minutes until softened.
- Add The Okra And Spices: Stir in the sliced okra and paprika. Cook for 2 minutes, letting the okra release its natural thickening properties.
- Add Beans And Broth: Pour in the kidney beans and vegetable broth. Season with salt and pepper to taste.
- Simmer Gently: Bring to a gentle boil, then lower the heat and simmer uncovered for 15 to 18 minutes until vegetables are tender and flavours have melded.
- Serve Hot: Taste and adjust seasoning. Serve as is or with rice or cornbread for a heartier meal.
PREPARATION TIME
5 minutes
COOKING TIME
18 minutes
TIPS
Here are some helpful tips for Vegan Gumbo With Okra Kidney Beans And Paprika:
- Don’t Skip The Trinity: Onion, bell pepper and celery form the base of authentic gumbo. Sauté until aromatic to get the best results.
- Thickening Naturally: Okra is a natural thickener. Cook it properly to achieve the right texture.
- Choose Your Broth: Use a robust vegetable broth for deeper flavour.
- Low-Sodium Option: Choose low-sodium broth and beans to keep the salt content under control.
- Add A Kick: A dash of hot sauce or cayenne pepper can be added for extra spice.
VARIATIONS
- More Vegetables: Add courgette, tomatoes or mushrooms for more variety.
- Protein Boost: Include tofu cubes or vegan sausage for added protein.
- Spice Levels: Adjust paprika or add cayenne depending on heat preference.
- Smoky Note: Use smoked paprika instead of regular for authentic Southern depth.
- Creamy Gumbo: Add a splash of coconut milk for a creamy variation.
PREPPING AND STORAGE
- Refrigerate Store in an airtight container for up to 4 days. Flavours intensify over time, making leftovers even better.
- Freezer: Freeze in a sealed container for up to 1 month. Defrost in the refrigerator overnight and reheat over low heat.
- Batch Cooking Tip: Double the recipe and portion it into freezer-safe containers for future quick meals.
