Spicy Gumbo Z’Herbes
This spicy gumbo is a flavor-packed, plant-based take on a Southern classic, brimming with okra, cabbage, spinach, and bold seasonings. Served over rice, it’s a hearty dish that brings warmth and comfort.
Equipment
- Large stockpot or Dutch oven, Saucepan, Whisk, Wooden spoon, Knife, Cutting board
Ingredients
- 2 tablespoons nondairy butter
- 1 large onion roughly chopped
- 1 green bell pepper cored, seeded, and roughly chopped
- 3 stalks celery roughly chopped
- 6 cups vegetable broth
- 1 tablespoon dulse granules ground seaweed
- 1 tablespoon Old Bay seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 to 2 teaspoons cayenne pepper to taste
- 1 pound frozen sliced okra
- 8 ounces shredded cabbage
- 4 ounces baby spinach leaves
- 1 tablespoon filé powder
- Salt to taste
For the roux:
- ½ cup canola or other vegetable oil
- ½ cup all-purpose flour
Instructions
- Heat the nondairy butter in a saucepan over medium-high heat.
- Add the onion, bell pepper, and celery, cooking until fragrant, translucent, and beginning to brown, about 7-10 minutes.
- In a large stockpot or Dutch oven, heat the oil over medium-high heat for the roux.
- Add the flour and whisk vigorously.
- Continue to whisk until the roux turns golden brown, then reddish brown, and finally chocolate brown.
- This may take up to 10 minutes.
- Add the sautéed veggies to the roux and slowly pour in the vegetable broth.
- Stir well.
- Stir in the dulse granules, Old Bay seasoning, garlic powder, onion powder, black pepper, and cayenne.
- Add the okra, cabbage, and spinach leaves.
- Cover and bring to a boil.
- Uncover, reduce the heat to a simmer, and cook for 20 minutes.
- Remove from heat and stir in the filé powder.
- Add salt to taste.
- Serve hot over plain white rice.
Notes & Wine Advice
Serving Tip:
Serve with a side of cornbread for an extra Southern touch.
Wine Advice:
Pair with a light, dry white wine like Sauvignon Blanc to complement the spicy flavors.
Nutrition values
Calories: 180 kcal | koolhydraten: 35 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 6 g