I know we bloggers talk a lot about the seasons and weather, but the changes in the weather and seasonal produce are big inspirations for recipes.
I don’t even know what to say about our weather the past 2 months because one week I have the house open because it’s been in the 80s and then last night it snowed. It’s almost the middle of March.
Not much to say except if you live in North Carolina make sure you’re wearing layers and maybe enjoy a warming bowl of this Vegan Butternut Squash Okra Gumbo with Brown Rice.
The taste of butternut squash and the bright orange color scream autumn comfort food to me. I decided to make a bowl of this vegan butternut squash okra gumbo to celebrate fall.
If you want to try to make this in your Instant Pot DO NOT cook the thick roux in it. Instead do all the other ingredients in the IP and make the roux on the stovetop. If you add it all in together the mixture will be too thick to come up to pressure and you’ll get a burn notice.
You can also make this oil free by just toasting flour and leaving out the oil. The roux won’t need to cook as long and the gumbo will be a little thinner, but it will still taste great!
This is a Cajun gumbo, so it does not contain any tomatoes. The roux is what thickens the gumbo and gives it a deeper flavor. Butternut squash isn’t a traditional ingredient, but I think it works well.
I used a homemade vegan andouille sausage that’s in The Ultimate Vegan Cookbook for Your Instant Pot, so I can’t share it here. But you can order the book here or there are a few vegan brands that make it too.
Want a hands off gumbo? Then try this Slow Cooker White Bean Quinoa Gumbo instead.
More Recipes to Try
- Mashed Potato Crusted Butternut Squash, Brussels Sprouts, and Tofu Pie
- A Vegan Slow Cooker Menu Plan That Makes Autumn Easy!
- Roasted Butternut Squash Burgers with Sabra Spread