Red Bean Gumbo | Lunch

Long, gentle cooking in a slow cooker is a great way to bring out the flavours in a

gumbo, in which okra and filé powder are natural thickeners. For a heartier

gumbo, add some sliced and sautéed vegan sausage just before serving. This

recipe is both gluten-free (without the optional vegan sausage) and soy-free (if

you use a soy-free vegan butter for the optional beurre manié).

SLOW COOKER SIZE: 4- TO 6-QUART

COOK TIME: 6 TO 8 HOURS ON LOW

GLUTEN-FREE

SOY-FREE

Ingredients

2 teaspoons olive oil (optional)

1 large yellow onion, chopped

2 celery ribs, chopped

3 garlic cloves, minced

4 cups vegetable broth

1 (14-ounce) can diced fire-roasted tomatoes, with their juices

3 cups cooked dark red kidney beans or other red beans or 2 (15-ounce)

cans beans, rinsed and drained

1 small green bell pepper, seeded and chopped

1 cup sliced fresh or thawed frozen okra

1 teaspoon dried thyme

1 teaspoon filé powder (optional)

Salt and freshly ground black pepper

½ recipe Slow-Cooked Vegan Sausage Links or 2 purchased vegan sausage links, such as Tofurky

brand, sliced (optional)

1 teaspoon Tabasco sauce, or to taste

½ teaspoon liquid smoke

1 tablespoon beurre manié or another thickener (optional)

3 cups cooked brown rice, for serving

Instructions

1. For the best flavour, heat the oil in a large skillet over medium-high heat.

Add the onion, celery, and garlic and sauté until softened, about 5 minutes.

Alternatively, omit the oil and sauté these ingredients in a few tablespoons

of water or combine them in a microwave-safe bowl with a little water,

cover, and microwave for 2 minutes.

2. Transfer the onion mixture to the slow cooker, add the broth, tomatoes and

their juices, beans, bell pepper, okra, thyme, filé powder (if using), and salt

and pepper to taste. Cover and cook on Low for 6 hours.

3. Meanwhile, sauté the sausage, if using, and set aside.

4. Taste the gumbo and adjust the seasonings. Just before serving, stir in the

Tabasco and liquid smoke. If the gumbo isn’t thick enough, turn the cooker

to High and stir in the beurre manié, stirring until the broth thickens. Add

the sautéed sausage slices, if using. To serve, spoon some cooked rice into

soup bowls and ladle the hot gumbo on top.