Ingredients

• 2 medium onions (250g)
• 3 cloves garlic
• 1-2 tbs oil
• 6 vegan sausages (I use homemade quinoa sausages)
• 250g squash, okra or sweet potatoes
• 200g yellow pepper
• 1 tbs paprika
• 1 tsp chilli powder
• 2 x 400g tins of black eyed beans
• 1 x 400g tin of chopped tomatoes
• 400ml vegetable stock
• Juice or 1 lime (or lemon)
• 2 bay leaves
• 2 tbs soy sauce
• 1 tsp salt
• 1 tsp ground pepper
• Thinly sliced spring onions to serve

Method

• Heat the oil on a high heat and then cook the sausages so that they are browned on all sides and heated through.  Remove from pan and set aside.
• Peel and finely chop your onion and garlic. Chop your Squash (okra or sweet potato) and peppers into bite sized pieces.  Drain and rinse the black beans.
• Add the onion and garlic to the pan and cook on medium heat for 3-5 minutes until the onions start to brown.
• Add the squash (or okra or sweet potato) along with the peppers with all the spices and cover and cook for 10-15 minutes until soft or nearly cooked through. 
• Add the black beans, tomatoes and stock and cook for a further 10 minutes, stirring to ensure that everything is cooked through.
• Add the sausages and let the gumbo simmer for roughly 10 minutes until the sausages are warmed through 
• Serve in a bowl with spring onions on top.