vegan gumbo

Fabulously hearty vegan gumbo with loads of flavor from a rich vegan roux and tons of veggies. Savory and delicious comfort food!

Vegan Gumbo

(112 grams) Vegan Butter*

(83 grams) All Purpose Flour

Medium Green Bell Peppers (Finely chopped)

Celery Stalks (Finely chopped)

Onion (Finely chopped)

(480 milliliters) Vegetable Stock

Mixed Frozen Vegetables*

(16 ounces) Baby Bella Mushrooms (Sliced)*

Tbsp Crushed Garlic

Tbsp Cajun Seasoning

tsp Liquid Smoke

Bay Leaf

(425 grams) Can Kidney Beans

Salt and Pepper (To Taste)

Basmati Rice

Spring Onions*

Add the vegan butter to a heavy bottomed pot and let it melt over medium heat. Add in the all purpose flour and stir it into a paste. 

Keep stirring and over the course of about 20 minutes (if you&#8217;re on high heat) and around an hour on low to medium heat, you&#8217;ll watch the roux change, from a thick paste into a thin sauce and the color will gradually change until you eventually reach a milk chocolate color which indicates that your roux is perfectly done. A high quality heavy bottomed pot will be ideal especially if you choose the high heat fast route. If you have a concern that it may burn in your pot then rather take the slow and steady approach. The end result will be worth it. 

If you burn the roux, you have to start again. So be very careful. Unfortunately once burnt that roux can&#8217;t be salvaged and it will have to be redone. 

When your roux reaches the milk chocolate stage, then add in the green bell pepper, celery and onion, called the &#8216;Holy Trinity&#8217; of veggies. Add to your roux and mix in and cook until the veggies are softened. 

Add frozen veg, cauliflower florets, mushrooms, garlic, cajun seasoning, liquid smoke and a bay leaf. Stir this in. 

Add the chopped tomatoes and kidney beans and stir in. Bring it all to a simmer, cover the pot and leave it to simmer until everything is cooked and fragrant. 

Serve with basmati rice (optional) with some chopped spring onions on top.

Hi  Alison greetings from the UK. I made this today and it is delicious, I had a problem making the roux but started again and added the flour a little at a time that worked really well. Thank you for the delicious recipies, keep up the good work

Good day Alison, my name is Ron.   I married into a Mexican Creole family.  I am a carnivore.  I learned to cook gumbo from my mother in law.
Our son has been vegan now for the last 6 years.  I wanted to make a vegan gumbo for him.  What I did was use baby carrots, quartered medium potatoes, onions, celery.  Here’s the clincher, I cut up an eggplant, roasted it, spiced it with creole seasoning, and added it to the gumbo.
Doing this gives the eggplant a better texture.  Use your favorite Creole seasoning.  Wa la.

Delicious recipe! I'm happy I started off with the biggest pot I had - it turned out to be quite a lot of tasty, warm veggie happiness :-)

This is the absolute BEST gumbo that i have ever made or tasted.  Thanks so much for sharing.

Yum! My family really enjoyed this recipe. It made so much we can have for dinner again. I have some ideas of other veggies to use in it. Maybe zucchini, turnips, fresh green beans, or eggplant. I added a little more Cajun seasoning and left out the liquid smoke. Yum!

Turned out amazing. No substitutions needed. This one definitely deserves a do over. Thank you!

Delicious! Another 5 star review from me! 
I halved the ingredients except the kidney beans and there was plenty for my vegan family of four. I couldn’t get hold of organic green peppers so I used yellow.
I made my own Cajun spice (Vegan Richa has a good recipe for that).
I made the roux using the “slow method” it went the “milk chocolate” as per your photos but didn’t really get completely liquid. Nevertheless it turned out perfect! 🙂
Well worth bulk cooking and freezing this dish. Thank you Alison!!

This vegan Gumbo recipe was truly delicious. It was very flavorful. The basmati rice was a nice touch to the meal. I will definitely make it again

Kamala Harris' chef Rene Johnson shares her famous vegan gumbo recipe made with tofu 'shrimp' and a variety of spices.

onion

medium bell pepper

celery (including leaves) chopped

teaspoon-- Chopped garlic

leek

fennel

oregano

bay leaves

sea salt

pepper

garlic

smoked paprika

chili powder

cumin

gumbo file

vegetable oil

flour

tbsp chopped garlic

water

chicken bouillon

kidney beans, discard liquid

lb. mock fried tofu shrimp

lb. impossible Italian sausage sliced

Heat your base

In a large stockpot, add 5 1/2 cups of water, then add vegan bouillon, add salt, granulated onion and garlic salt, and bay leaves. Boil for 10 minutes.

Add oil and your vegetables

In a large skillet, heat oil over medium-high heat, add vegan links, cook for about 10 mins till you see the color of the oil change and the links start to brown. Add onions, bell pepper, and celery, leeks, fennel, garlic cook till tender. – I absolutely love this combination, I always eat a plate of it.

Transfer links

Transfer links, veggie mixture, and kidney beans to a large stockpot and continue to cook while you make your soup.

Make the soup

Next make your soup: Roux is usually made with 50/50 oil and flour. Heat 3/4 cups of oil in a heavy skillet on high for about 5 minutes until it begins to smoke, gradually add flour, continue to stir until plants brown, (stir constantly) about 2 to 4 minutes (feel free to use a timer if you need) Roux should be about the color of dark honey, maybe a bit brighter, but not much.

Add seasonings

Then add salt, pepper, smoked paprika, chili powder, cumin, and gumbo and continue stirring for 1 to 2 minutes.

Mix roux into stockpot

Then add roux mixture to a large stockpot. Bring to boil for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more.

Assemble your tofu

Next slice tofu in ½ inch sliced, sprinkle olive over, salt, pepper, granulated garlic, and paprika over them. Place seasoned tofu in corneal fully covered set on a dry plate for 10 minutes to make sure they are well coated.

Cook the tofu

Pour 1 cup canola oil in a medium-size skillet, heat over medium-high heat. Once the oil is hot, drop coated tofu in oil fry till golden brown for 5 to 7 minutes.

Garnish and serve

Remove from heat set aside. Serve alongside a scoop of rice topped with fresh scallions.

This delicious, gluten-free vegan gumbo has no added fats, and it is packed with delicious beans, okra, mushrooms, thyme and sage. Serve the gumbo with brown rice for a tasty and healthy meal. A soy-free recipe.

brown rice flour

onion ((finely diced))

garlic ((finely minced))

green bell pepper ((finely diced))

carrots

button mushrooms or crimini mushrooms ((sliced))

okra

tomatoes

red beans,,

dry sage

thyme

Cajun seasoning

chipotle chili ((minced, with 1 tsp of the adobo sauce))

tbsp tamari

Water or vegetable stock

Salt and black pepper

Heat a large pot and add the brown rice flour. Roast, stirring constantly over medium-low heat, until the roux is a couple of shades darker. Remove immediately to a bowl.

In the same pot, add the onions, carrots and garlic along with a quarter cup of water or vegetable stock. Season with salt and pepper. Cook, stirring frequently, until the onions soften and the water has evaporated.

Add the tomatoes, bell peppers and mushrooms and cook, stirring, for another five minutes. Add the chipotle chili and adobo sauce, tamari, herbs and the Cajun seasoning and mix well.

Now add the beans and the okra and stir well to mix. Add the brown rice flour back to the pot and stir in. Add 2 cups of vegetable stock and allow the gumbo to come to a boil over medium-high heat. If the gumbo is too thick, add more water or stock. Lower the heat to a simmer and let everything cook for another 10 minutes.

Add more salt if needed. Turn off the heat. You can also throw in some vegan sausage if you like -- cut it into rounds. That would add a small amount of fat to the gumbo, but it would also send the protein content soaring higher.

Enjoy!

Peanut butter is the secret ingredient here; it really elevates the gumbo to something special. Leave it out only if you absolutely have to avoid the approximately 1.3 grams of fat it provides. To deepen the flavor without making a roux, I cook the onions until they begin to caramelize. A pinch of baking soda speeds up this process.

Sweet Potato, Okra, and Chickpea Gumbo

green pepper (chopped)

celery

garlic (chopped)

water or vegetable broth

tomatoes ((fire-roasted preferred))

chickpeas

potatoes

okra (trimmed and sliced)

salt ((to taste))

black pepper

cayenne pepper ((or

Tabasco

paprika ((smoked

liquid smoke flavoring

peanut butter

Heat a large pot. Add the onions and a pinch of baking soda (optional but speeds browning). Cook, stirring, until onions brown, adding water by the teaspoon if needed to prevent sticking.

Add the pepper, celery, and garlic and cook for 2 more minutes.

Add 7 cups water or vegetable broth and tomatoes, stirring to combine. Then add all the remaining ingredients except the liquid smoke and peanut butter. Simmer uncovered until sweet potatoes are tender and just close to falling apart, at least an hour to give flavors a chance to mingle, adding extra water or broth if needed.&nbsp;

Just before serving, stir in the liquid smoke and peanut butter (it helps if you mix the peanut butter with a couple tablespoons of the hot broth first). Remove bay leaves and serve over rice.

This vegan gumbo recipe is hearty, savory, filling and warming. With a mix of beans, mushrooms and okra, this vegetarian gumbo is cheap to make and full of flavour.

olive oil

onion,

green pepper, diced

celery stalk, diced

garlic, minced

(200 grams) okra, sliced

(400 grams / 14 oz) crushed tomatoes

½ vegetable stock

button mushrooms, quartered

cayenne pepper (or more to taste)

(330 grams) mixed beans beans

dark miso paste

salt (or

Brown rice, to serve

Heat a wide saucepan over medium heat. Add...

Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.

Add the onions and continue stirring continuously until...

Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Sauté, stirring frequently for 10 – 15 minutes until the vegetables are soft and the okra slime has disappeared.

Add the tomato, 2 ½ cups of stock,...

Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.

If you like your gumbo a bit thinner...

If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.

Serve the gumbo with brown rice and sprinkled...

Serve the gumbo with brown rice and sprinkled with some fresh parsley.

This recipe for Vegan Gumbo stays true to its Louisiana roots with just the right blend of cajun spices and deep roux flavor creating a plant based version of the delicious cajun classic.

Vegan Gumbo Louisiana Style

all-purpose flour flour

oz vegan sausages, sliced

medium onion, diced (1 cup)

celery stalks, diced (¾ cup)

green bell pepper, diced

red bell pepper, diced

garlic,

vegetable stock

tomato paste

bay leaf

cayenne pepper

okra (fresh

red beans beans

Tbsp white vinegar

Worcestershire sauce

salt

parsley

Make the roux by whisking together the ⅔ cup of oil with the 1 cup of flour in a medium size heavy bottom saucepan. Then turn the heat on to medium low and whisk constantly as you wait for the roux to turn from a light blonde color to a deep chocolate color. This process takes 25-35 minutes and requires patience, but is the most important step of the gumbo that creates the authentic traditional flavor that you want. And be warned, do not turn up the heat and try to rush this step or the roux will burn. Once the roux reaches a deep chocolate color remove it from the heat and set aside.

In a deep stock pot add 1 tsp of oil and brown the vegan sausage. Then remove the sausage from the pot and set aside.

Add another 1 tsp oil to the pot you cooked the sausage in and saute the onions, garlic, celery, and bell peppers with a pinch of salt for about 2-3 minutes until soft.

Add the vegetable stock to the pot with the sauteed vegetables. Now, add the prepared roux to the pot while whisking to incorporate it with the stock.

Put the sausage back into the pot along with the tomato paste, bay leaf, thyme, and cayenne pepper.

Bring the gumbo to a boil. Then turn the heat down to a simmer and cook uncovered for about 45 minutes on low heat.

Then add the okra, red beans, vinegar, and vegan Worcestershire sauce to the gumbo. Cook for another 10 minutes on low.

At this point, if the gumbo is too thick for your liking just add a little more stock or water. If the gumbo is too thin then let it cook a few more minutes to thicken up.

Taste for salt and season to your liking. It should take about ½ to 1 tsp of salt. This will depend on how salty your stock was and what type of salt you are using. Start with a lesser amount of salt than you think you will need and go from there. Allow the gumbo to cook for another 2-3 minutes after adding the salt.

Finish the gumbo by garnishing with fresh chopped parsley.

Serve with a side of rice and hot sauce.

Vegan gumbo will keep in the fridge for up to a week or in the freezer for up to 3 months in an airtight container.

Though I used packaged, frozen vegetables for everything including the onion blend, you can use whatever fresh vegetables you have on hand. Try to include some okra: it makes this a gumbo rather than just a vegetable stew.

Ridiculously Easy Vegetable Gumbo

vegetable gumbo mix or other mixed vegetables

kidney beans ((1 1/2 cups), rinsed and drained)

chickpeas ((1 1/2 cups), rinsed and drained)

garlic (, minced)

paprika

soy sauce, wheat-free tamari, or coconut aminos

servings vegetable bouillon ((enough to flavor 2 cups of water))

filé powder (optional)

salt salt

salt and hot sauce

Heat a non-stick stock pot and saute the onion, pepper, and celery over medium heat until completely thawed (if frozen) and softened. Add all remaining ingredients EXCEPT the file powder and hickory salt. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 40 minutes, adding additional water as needed to form a thick stew. Add file powder and smoked salt and adjust seasonings as needed, adding salt and hot sauce to taste just before serving.

Serve alone or over rice or other grain with additional hot sauce.

Top 7 vegan gumbo recipes from across the web

The most viewed vegan gumbo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Gumbo

Vegan Gumbo

Vegan Gumbo

Sweet Potato, Okra, and Chickpea Gu...

Vegan Gumbo

Vegan Gumbo Louisiana Style

Ridiculously Easy Vegetable Gumbo

Top 7 vegan gumbo recipes from across the web

The most viewed vegan gumbo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Gumbo

Vegan Gumbo

Vegan Gumbo

Sweet Potato, Okra, and Chickpea Gu...

Vegan Gumbo

Vegan Gumbo Louisiana Style

Ridiculously Easy Vegetable Gumbo

The most viewed vegan gumbo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine