Sauté Veggies: Heat oil in a large pot. Add onion, celery, bell pepper, and mushrooms; sauté 5 minutes. Add garlic and cook 2 more minutes.
Add Spices & Lentils: Stir in oregano, onion powder, brown sugar, cumin, turmeric, coriander, paprika, salt, and pepper. Add lentils and vegetable broth, then bring to a boil.
Simmer: Add bay leaves, cover, and cook 15 minutes.
Add Veggies & Tomatoes: Stir in crushed tomatoes and okra. Simmer 10–15 minutes until lentils are tender.
Finish Gumbo: Add soy sauce, balsamic vinegar, and beans. For a thicker consistency, mix cornstarch with plant-based milk and stir in.
Adjust & Serve: Taste and adjust spice level with red pepper flakes if desired. Garnish with fresh herbs. Serve hot with rice, potatoes, or bread.
Serving and Storage Tips:
