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.
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.