Smoky Okra Gumbo

Smoky Okra Gumbo

Soothing and warning, this hearty stew is a complete meal when served alone, or create a more substantial meal by pairing with some nutty steamed brown rice.



  • 60ml (3.1 fl oz) olive oil
  • 30g (1oz) plain flour
  • 1 large red onion, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 150g (5.2 oz) okra chopped
  • ½ yellow pepper, deseeded and sliced
  • ½ green pepper, deseeded and sliced
  • 2 large flat mushrooms, sliced
  • 3 stalks celery, finely chopped
  • 1 tbsp Cajun seasoning
  • 1 tbsp dried thyme
  • 2 tbsp tomato purée
  • 2 tsp smoked paprika
  • 2 tbsp vegan Worcestershire sauce
  • 400g (14.1 oz) tin chopped tomatoes
  • 480ml (16.2 fl oz) water
  • 2 tsp bouillon powder
  • 400g (14.1 oz) tin mixed beans, rinsed and drained
  • Sea salt and black pepper, to taste

To serve

  • 1
    Heat the olive oil in a small pan and add the flour. Cook over a medium heat, stirring continuously, for 10 minutes, or until golden brown and toasted.
  • 2
    Add this mixture, plus all the remaining ingredients, to a slow cooker, and cook on high for 4 hours or 8 hours on low for best results. Season well before serving hot.
Smoky Okra Gumbo

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