Skip to content
  • by

Eggplant Soya Gumbo : Slow Cooker

Eggplant Soya Gumbo : Slow CookerThis hearty gumbo stew has a rich flavor, yet is low in fat. I used a handful of mixed herbs from the garden, but fresh parsley also will work nicely here.

Serves 4-5.


  • 1 c beef-flavored soya chunks (TVP*)
  • 4-5 c hot vegetable broth
  • 2 Tbsp olive oil (divided use)
  • 8 oz okra, sliced (1/4 inch)
  • 1 medium eggplant, cubed
  • 1 medium bell pepper, chopped
  • 1 large carrot, peeled and thinly sliced
  • 2 c diced tomatoes
  • 1/4 c fresh mixed herbs (or parsley)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Creole seasoning


  1. Soak soya chunks in hot broth 10 minutes
  2. Heat 1 tablespoon of the olive oil in large skillet on medium. Add okra and fry until browned on all sides. Transfer to 3 1/2 quart or larger crock pot (slow cooker).
  3. In same large skillet on medium, heat the remaining oil and add eggplant and bell pepper; saute 5 minutes.Transfer vegetables to crock pot.
  4. Add the soaked soya with broth to the crock pot, along with carrots and tomatoes.
  5. Mince the parsley and add it to the crock pot. Add garlic powder, onion powder, and Creole seasoning; stir well.
  6. Cover and cook on high for 3-4 hours, stirring once mid-way. Serve hot with a sprinkling of grated Cotijo or Parmesan cheese.

*TVP or “soya” is textured vegetable protein from soybeans.

Leave a Comment

Your email address will not be published. Required fields are marked *