We were searching for a plant-forward gumbo, so we tried this recipe: https://www.cilantroandcitronella.com/vegan-gumbo/
Our modifications: first, for the vegetables we used 8 oz cremini mushrooms (slightly more than 10 mushrooms) and 2 cups frozen chopped okra. We briefly sauteed the mushrooms (for 3 mins) before adding the crushed tomato (we used a 15 oz can), spices, and broth. For the spices, we reduced the cayenne to 1/4 tsp. We found 2.5 cups broth more than sufficient, and we may even try reducing to 2 cups in the future. Second, for the beans we used a 15 oz can of seasoned black-eyed peas, which we rinsed and drained (see Note). Third, we used chicken broth instead of vegetable stock. Finally, we reduced the dark miso (we used Korean soybean paste, or doenjang) to 1/2 Tbsp (from 1 Tbsp) and supplemented with 1/2 Tbsp Worchestershire sauce. So our version is not vegetarian, but the original recipe is. (Sept. 2022)
Note: We recently discovered these seasoned beans, which have proven to be excellent shortcuts: https://gloryfoods.com/products/peas-and-beans/simply-seasoned-blackeye-peas/ To reduce sodium, we choose to thoroughly rinse and drain them prior to use.
Cooking Adventures 