Vegan Gumbo Recipe
This Vegan Gumbo is a rich, hearty Louisiana-inspired stew made with a deep, flavorful roux, the classic Cajun "holy trinity" of vegetables, tender okra, mushrooms, beans, and smoky vegan sausage. Served over fluffy rice, it's a comforting one-pot meal with layers of savory flavor that develop as it simmers.
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Calories: 385kcal
Servings: 0
Equipment
- Dutch oven or heavy-bottomed pot
- Chef's Knife
Ingredients
For the Roux
- ¼ cup olive oil or vegan butter
- ¼ cup all-purpose flour
For the Gumbo
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 8 ounces cremini mushrooms sliced
- 2 tablespoons tomato paste
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 cups sliced okra fresh or frozen
- 1 (15-ounce) can kidney beans, drained and rinsed
- 8 ounces vegan smoked sausage sliced
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 1 tablespoon tamari or soy sauce
- 1 teaspoon hot sauce optional
- Salt and freshly ground black pepper to taste
For Serving
- 3 cups cooked white rice
- Sliced green onions
- Fresh parsley
- Hot sauce
Instructions
- Heat the olive oil or vegan butter in a Dutch oven over medium heat. Whisk in the flour until smooth.
- Cook the roux, stirring constantly, for 20 to 30 minutes until it reaches a deep milk chocolate color. Be patient and keep stirring to prevent burning, as the roux provides the signature flavor of gumbo.
- Add the onion, bell pepper, and celery to the pot. Cook for about 6 minutes until softened.
- Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms release their moisture.
- Mix in the tomato paste, Cajun seasoning, smoked paprika, thyme, oregano, and bay leaves. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes and vegetable broth, stirring well to combine with the roux.
- Add the okra, kidney beans, vegan sausage, tamari, and hot sauce if using.
- Bring the gumbo to a gentle boil, then reduce the heat to low. Cover and simmer for 35 to 40 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened. The okra naturally helps thicken the stew.
- Remove the bay leaves and season with salt and black pepper to taste.
- Serve the gumbo over warm cooked rice and garnish with sliced green onions, parsley, and extra hot sauce if desired.
Notes
- The dark roux is the foundation of authentic gumbo, so don't rush this step.
- Frozen okra works just as well as fresh and saves prep time.
- For extra vegetables, add carrots, zucchini, or chopped kale during the simmer.
- Leave out the vegan sausage for a lighter version or replace it with extra beans.
- The flavors deepen after resting, making leftovers even more delicious.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and reheat gently on the stovetop.
Nutrition
Calories: 385kcal