Dinner · Lunch · Vegetarian
Vegan Gumbo
Vegan Gumbo. Made with carrots, celery and kale. Get ingredient amounts and step-by-step instructions.
45 mins6 servings
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Ingredients at original yield
- 2 onions
- 4 carrots
- 6 celery ribs
- 1 bunch collards
- 1 bunch kale
- 1 cup green lentils
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 2 pinches salt and pepper
- 2 cups water
- 2 tablespoons olive oil
- 1 small pack or 2 cups mushrooms
- 2 cloves garlic
How to make Vegan Gumbo
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- Cooking Step 10
- 20min
- 01
Get lentils simmering in a pot off to the side in 2 cups of water
- 02
Clean all vegetables
- 03
Get pot on the stove with olive oil on medium heat
- 04
Chop onion, carrot, celery and add to pot – season with salt and pepper and sauté
- 05
When softened and leaked water -up the heat to medium high to burn off the water
- 06
Once water burned off, lower heat and continue to cook until carrots start to caramelize
- 07
Chop mushrooms, garlic, kale and collards into small pieces add to pot and season
- 08
Cook until mushrooms start to release water, add 2 cups water, paprika, thyme
- 09
Bring to boil, reduce heat to rolling simmer and cover slightly
- 10
When lentils are nearly cooked, drain and add to gumbo ***note** add lentils after at least 20min cooking because the collards and kale take a while to soften up
- 11
Simmer until every thing is well cooked and sauce is thickened
- 12
Serve over brown rice
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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