Vegan Chickpea Creole Gumbo Recipe | Veganuary

Ingredients

• ¼ cup cooking oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 ribs celery, chopped
• ¼ cup vegan butter or margarine
• ½ cup all-purpose flour (or rice flour for gluten-free)
• 8 cloves garlic, minced
• 4 cups water
• ⅓ cup tamari, soy sauce or Bragg Liquid Aminos
• ¼ cup vegan Worcestershire sauce
• 2 tsp browning liquid (optional; to enrich color)
• 1 tsp liquid smoke, or more to taste
• 1 can (14 to 15 oz) diced tomatoes with juice or 2 cups peeled and chopped tomatoes
• 3 cups frozen sliced okra
• 2 cans (15 oz each) chickpeas, rinsed and drained or about 3 and ½ cups cooked chickpeas
• 3 sprigs fresh thyme leaves or ½ tsp dried thyme
• 1 tsp kelp powder (optional)
• ½ tsp cayenne pepper, or more to taste
• 1 bay leaf
• Sea salt or kosher salt and coarse ground black pepper to taste
• 4 green onions, chopped, white and green parts
• ½ cup chopped flat leaf parsley plus chopped leaves for garnish