Introducing Angelina’s Slow Cooker Vegan Gumbo, a comforting and flavourful dish that brings the rich heritage of New Orleans to your kitchen. Perfect for anyone seeking a plant-based twist on a classic Creole recipe, this gumbo is packed with vibrant vegetables, hearty plant-based protein, and the deep, bold flavours of Creole cuisine. The slow cooker does all the work, allowing the ingredients to develop their full potential while filling your home with the tantalising aroma of the bayou. Whether you’re a fan of traditional gumbo or looking to explore something new, this vegan version delivers the authentic taste of New Orleans in every bite.
At the heart of this dish is Angelina’s Creole Vegan Sauce, a true game-changer for plant-based cooking. Made with a careful blend of spices, tomatoes, and rich Creole flavours, this sauce brings the authentic taste of New Orleans straight to your plate. It forms the base of the gumbo, creating layers of flavour that complement the freshness of the vegetables and plant-based ingredients. Best of all, this slow cooker recipe is easy to prepare and ideal for busy days when you crave something hearty and satisfying. Ready to experience a taste of New Orleans? Let’s get cooking!
ANGELINA’S VEGAN GUMBO RECIPE
Ingredients:
540 ml water
1 packet Angelina’s Gumbo Mix
1 cup okra, chopped
1 cup mushrooms, chopped
700 g plant-based sausage, sliced
1 tbsp oil (for sautéing)
1 tbsp soy sauce
1 ear of corn, sliced into wedges
Rice or cauliflower rice (for serving)
Serves: 4 people
Instructions:
1. Prepare the Gumbo Base:
In a 4-liter pot, combine 540 ml of water with Angelina’s Gumbo Mix. Cover and bring to a boil.
2. Sauté the Vegetables and Plant-Based Sausage:
In a separate pan, heat 1 tablespoon of oil over medium heat. Add the chopped okra, mushrooms, and sliced plant-based sausage. Drizzle with soy sauce, and sauté until the vegetables are tender and the sausage is browned. Drain any excess oil.
3. Simmer the Gumbo:
Once the gumbo mix reaches a boil, reduce the heat to low. Add the sautéed okra, mushrooms, and plant-based sausage to the pot. Cover and let it simmer for 15 minutes.
4. Add Corn:
Five minutes before serving, add the corn wedges to the gumbo and allow them to cook through.
5. Serve:
Serve hot over small amount of rice or cauliflower rice. Enjoy Angelina’s Vegan Gumbo!
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