Vegan Gumbo Recipe

This vegan gumbo recipe captures the essence of traditional Louisiana gumbo while being entirely plant-based. It features a rich roux, the classic Cajun “holy trinity” of vegetables, and a variety of spices for depth of flavor.

Ingredients

For the Roux:
⅔ cup sunflower oil (or any neutral oil)
1 cup all-purpose flour (gluten-free 1:1 flour can be substituted)
For the Gumbo:
14 oz vegan sausage, sliced
1 medium onion, diced (about 1 cup)
2 celery stalks, diced (about ¾ cup)
½ cup green bell pepper, diced
½ cup red bell pepper, diced
3 cloves garlic, minced
4½ cups vegetable stock
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon cayenne pepper (adjust to taste)
2 cups okra (fresh or frozen)
14 oz can red beans or kidney beans, drained and rinsed
1 tablespoon white vinegar
1 tablespoon vegan Worcestershire sauce
Salt to taste
Fresh chopped parsley for garnish

Instructions

Make the Roux:

In a heavy-bottomed saucepan, whisk together the oil and flour over medium-low heat.
Cook while whisking constantly until the roux turns a deep chocolate color, about 25-35 minutes. Be patient; do not increase the heat to avoid burning.

Sauté Vegetables:

In a large stock pot, add a teaspoon of oil and brown the sliced vegan sausage. Remove and set aside.
In the same pot, add another teaspoon of oil and sauté the onion, garlic, celery, and bell peppers for about 3-4 minutes until softened.

Combine Ingredients:

Add the vegetable stock to the sautéed vegetables and whisk in the prepared roux until well combined.
Stir in the browned sausage, tomato paste, bay leaf, thyme, and cayenne pepper.

Simmer:

Bring to a boil, then reduce heat to low and simmer uncovered for about 45 minutes.

Add Okra and Beans:

After simmering, add okra, red beans, vinegar, and vegan Worcestershire sauce.
Cook on low for an additional 10 minutes. Adjust thickness by adding more stock or letting it simmer longer if too thin.

Season and Serve:

Taste and adjust seasoning with salt as needed.
Serve hot over steamed rice and garnish with fresh chopped parsley.

Tips

If you prefer a spicier gumbo, increase the cayenne pepper or add hot sauce when serving.
This dish can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.

Enjoy your hearty and flavorful vegan gumbo!