Ingredients
6tbspolive oil,divided
1cupyellow onion,diced, divided
10ozcremini mushroom,finely chopped
6clovesgarlic,minced, divided
2tbspsoy sauce,low-sodium
2tspdried thyme,divided
2tspsmoked paprika,divided
1tspdried oregano,divided
½tspcayenne pepper,divided
3tspvegan Worcestershire sauce,divided
1tspliquid smoke,divided
½tspsalt,plus more to taste, divided
¾tsppepper,divided
15ozcannellini bean,(1 can) drained, rinsed
¾cupbread crumbs
⅓cupvital wheat gluten,or bread crumbs
3½cupsvegetable broth,plus an additional 2 tbsp, divided
3tbspall-purpose flour
1stalkcelery,diced
2cupokra,sliced into ½-inch rounds
1green bell pepper,seeded, diced
1½cupstomato,crushed
15ozred kidney bean,(1 can) drained, rinsed
brown rice,cooked, for serving
fresh parsley,chopped, for serving
Preparation
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add ½ cup diced onion and cook for 3 to 4 minutes, until semi-translucent.
Add the mushrooms and cook for 5 minutes, until most of the juices have evaporated.
Add 2 cloves of minced garlic, soy sauce, 1 teaspoon of thyme, 1 teaspoon of paprika, ½ teaspoon of oregano, ¼ teaspoon of cayenne, 2 teaspoons of vegan Worcestershire sauce, ½ teaspoon of liquid smoke, ½ teaspoon of salt, and ¼ teaspoon of pepper.
Cook for another 4 to 5 minutes, until all of the liquid has evaporated and the spices are fragrant.
Add the cannellini beans to a medium bowl and mash until mostly smooth (a few lumps are okay).
Then, add the mushroom mixture, bread crumbs, vital wheat gluten, and 2 tablespoons of vegetable broth, and mix well until combined.
Use your hands to knead the mixture until cohesive, then begin to roll about a tablespoon at a time of the mixture into “meatballs”.
In the same large pot, heat 3 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the meatballs and cook for about 5 minutes on each side, until golden brown.
Remove the meatballs from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the pot along with the flour. Stir the roux continuously with a wooden spoon for about 3 to4 minutes, until the consistency resembles wet sand.
Add the remaining ½ cup of diced onion, celery, and okra to the pot and cook for 4 to 5 minutes, until the onion is semi-translucent.
Add the remaining 4 cloves of minced garlic and the green bell pepper, and cook for another 3 to 4 minutes, until the garlic is fragrant.
Add the remaining teaspoon of vegan Worcestershire sauce, ½ teaspoon of liquid smoke, 1 teaspoon of thyme, ½ teaspoon of oregano, 1 teaspoon of paprika, ¼ teaspoon of cayenne, and ½ teaspoon of pepper.
Cook for 4 more minutes, until the spices are fragrant.
Add the crushed tomatoes and stir until combined. Then, add the red beans and add the remaining 3½ cups vegetable broth and stir until well combined.
Simmer on low heat for 30 minutes, stirring from time to time, until the gumbo has thickened.
Season with salt to taste. Then, add the meatballs and stir to incorporate.
Serve over rice and garnish with parsley.
Enjoy!
