• As the temperatures start normalizing to winter, everyone will be in the mood for a nice gumbo. Austin finds his roots with Okra and Hot sauce. Yum!

    Austin's Vegan Black Eyed Pea and Okra Gumbo 


    • 1 large onion, diced
    • 1 red  pepper,  chopped
    • 2 ribs celery, chopped
    • 1 tbsp. tomato paste
    • 1 tbsp. minced garlic
    • 4 cups vegetable broth, water, or a combination
    • 2 15-ounce cans diced tomatoes
    • 1 pound okra, tops removed and sliced
    • 1 1/2 tsp. thyme
    • 3 bay leaves
    • 1/4 tsp. cayenne pepper
    • 1/8 tsp. black pepper
    • 1/4 tsp. garlic powder
    • 1 tsp. oregano
    • 1-2 tsp. chopped chipotle peppers
    • 1/4 tsp. Liquid Smoke (optional)
    • 2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
    • 2 vegan sausage cut into rounds 
    • salt to taste (optional)


    1. Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
    2. Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes.
    3.  Add vegan sausage. 
    4. Add more water as needed–this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.

    Notes:*You can use canned black-eyed peas–use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo. 

    Serving suggestions: *You can serve with rice.