Vegan Gumbo with Andouille Red Bean Meatballs

Step 1

Coat the bottom of a large pot with the olive oil and place it over medium heat. Whisk in the flour. Cook the flour, whisking constantly, until it darkens in color a bit and begins to smell nutty, about 5 minutes.

Step 2

Stir in the onion, pepper and celery and sauté for about 5 minutes, until the veggies begin to soften. Add the garlic and sauté about 1 minute more, until very fragrant.

Step 3

Stir in the broth, tomatoes, okra, Worcestershire sauce, paprika, thyme, pepper, oregano, and cayenne. Raise the heat and bring to a boil. Lower the heat and allow to simmer, stirring occasionally, until the broth is thick and the veggies are tender, about 30 minutes.

Step 4

While the gumbo simmers, preheat the oven to 400° and line a baking sheet with parchment paper.

Step 5

Place all ingredients into the bowl of a food processor and pulse until finely chopped and well mixed, stopping to scrape down the sides of the bowl as needed.

Step 6

Roll the mixture into 1-inch balls (about and arrange them on the parchment-lined baking sheet. Lightly brush or spray with olive oil.

Step 7

Bake the meatballs for about 30 minutes, or until lightly browned, flipping once halfway through.

Step 8

Divide the meatballs into bowls and ladle the gumbo overtop. Serve with rice and top with scallions or parsley.