This vegan gumbo is just how I remember it from my time living in Louisiana! It’s made with a delicious and rich dark roux, vegetables, vegan sausage and chicken, and served over rice (or my personal favorite, potato salad!) with tons of green onion. This is southern comfort food at its finest!

Vegan Gumbo

Most of you probably don’t know this, but I spent most of my adolescence growing up in Louisiana – and even though I don’t live there anymore, I still have family there, and visit often. That said, Cajun and Creole food is unlike any other cuisine! If there’s one thing Louisianans can agree on, it’s the love of food…and gumbo is southern comfort food like no other!

What is Gumbo?

Gumbo is a rich and hearty stew that originated in Louisiana, and is known for its flavorful combination of ingredients. It’s often considered a melting pot of cultures and cuisines, reflecting the diverse influences that shape Louisiana’s culinary traditions.

The roots of gumbo can be traced back to the cultural blend of Native American, African, French, Spanish, and Creole influences in Louisiana. The word “gumbo” is believed to have African origins, derived from the Bantu word “ki ngombo,” meaning okra, a key ingredient in many gumbo recipes. As you can see, gumbo is more than just a dish; it’s a symbol of Louisiana’s rich cultural heritage. It represents the coming together of diverse communities and the blending of culinary traditions that make Louisiana’s cuisine so distinctive.

Ingredients

• Vegan Sausage: You can use any variety of vegan sausage available, such as seitan-based, soy-based, or pea protein-based sausages. Choose a flavor that complements the overall gumbo profile.
• Vegan Chicken: Opt for your favorite type of vegan chicken, whether it’s strips, chunks, or shredded. You can find commercially available products or make your own using tofu, tempeh, or seitan.
• Vegetable Oil
• Vegan Bouillon Powder or Paste: I mix this in with the oil to add depth of flavor to the roux. It’s optional, but recommended!
• All-purpose Flour: You can use alternative flours like rice flour, chickpea flour, or gluten-free flour blends for a gluten-free option.
• The Holy Trinity (Onion, Bell Pepper, Celery, Garlic): These aromatic vegetables make up the “holy trinity” in Cajun and Creole cuisine, forming the flavor base of the gumbo.
• Diced Tomatoes
• Vegetable Broth
• Cajun Seasoning
• Bay Leaves: If you don’t have bay leaves, omitting them won’t drastically alter the dish. Alternatively, use a small amount of thyme or oregano.
• Okra
• Filé Powder: Filé powder is made from dried and ground sassafras leaves. It has a distinctive earthy and slightly lemony flavor. In gumbo, filé serves as a natural thickener and imparts a unique taste to the dish. If you’re not able to access filé powder, you can simply omit it.
• Green Onions

How to Make Vegan Gumbo:

Prepare the vegan sausage and chicken:

Add 1 teaspoon of oil to a large nonstick skillet over medium heat. Once the oil is hot, add the sausage and cook until heated through and slightly crisped around the edges, about 5-7 minutes. Cook the chicken in the same pan and set aside. 

Note: I like to overcook them a bit – since we are using vegan meats, I find that crisping them up helps keep their texture in the gumbo. Once crisp, remove and set aside.

Make the Roux:

In a large Dutch oven or pot, heat oil and one ‘Not Beef’ bouillon cube over medium heat – you want the oil to be hot, but not smoking. Once the oil is hot, gradually add the all-purpose flour while constantly stirring. It’s important to add the flour gradually to avoid clumps. A whisk or a wooden spoon works well for this. Keep stirring the flour and oil mixture consistently to avoid burning, about 15 to 25 minutes. The goal is to cook the flour until it reaches the desired color. For a vegan gumbo, you’ll want a dark brown roux, which adds a rich flavor to the dish. Note: If you notice the roux is browning too quickly, reduce the heat. The key is to achieve a deep, chocolate-brown color without burning the mixture.

Holy Trinity and Simmer!

Add the vegan butter, onion, celery, bell pepper and garlic and continue to cook while stirring, until fragrant, about 5-7 minutes. Slowly add the broth and stir until all the cubes have melted and the stew becomes thick. Add the tomatoes, parsley, and bay leaves, and season with the cajun seasoning. Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally.

Add the Okra and Simmer a Bit Longer:

Add the okra and cook for an additional 10-15 minutes. Add the sausage and chicken, stirring to combine. If using file powder, mix it in as well.

Enjoy!

Taste and adjust the seasonings, adding salt and pepper if needed. Remove the bay leaves before serving. Serve over rice or potato salad, garnish with green onion, and enjoy!

Tips and FAQs

Tips:

• Achieving the perfect roux color takes time and patience. Stir continuously and adjust the heat to prevent burning. A dark brown roux adds depth of flavor to your gumbo.
• Allow each ingredient to sauté and develop its flavor before adding the next. This helps create a rich and well-balanced gumbo.
• Adjust the spice levels to your liking. If you prefer a milder gumbo, reduce the cayenne pepper or omit it altogether.
• If using okra as a thickener, add it at the appropriate stage to avoid overcooking. Sliced okra contributes a unique texture to the gumbo.
• Fresh green onions add a burst of color and freshness. Consider reserving some for garnish just before serving.

FAQs:

Can I make Vegan Gumbo Ahead of Time?

Yes, gumbo often tastes even better the next day as the flavors meld. Prepare it ahead, let it cool, and store it in the refrigerator.

How Do I Store Leftover Vegan Gumbo?

Store leftover gumbo in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months.

Can I Freeze Vegan Gumbo?

Yes, gumbo freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw it in the refrigerator before reheating.

Can I Make This Vegan Gumbo Gluten-Free?

Yes, you can make the recipe gluten-free by using a gluten-free flour blend for the roux and ensuring that the vegan sausage and chicken alternatives are gluten-free.

More Louisiana-Inspired Recipes to Try!

• One Pot Cajun-Inspired Pasta
• Cajun-Style Snack Mix
• Louisiana-Inspired Parmesan Chick’n Pasta
• Vegan Muffuletta Panzanella

Vegan Gumbo FTW!

I hope you love this vegan gumbo as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Vegan Gumbo

Ashley

This vegan gumbo is just how I remember it from my time living in Louisiana! It’s made with a delicious and rich dark roux, vegetables, vegan sausage and chicken, and served over rice (or my personal favorite, potato salad!) with tons of green onion. This is southern comfort food at its finest!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Holiday-Inspired, Lunch/Dinner, Main, Main Course

Cuisine Cajun-Inspired

Servings 6

Ingredients

  

1x2x3x

• 1 14-oz package vegan sausage, sliced into 1-inch” slices
• 8 oz vegan chicken
• 1 teaspoon and ¾ cup vegetable oil divided
• 1 teaspoon vegan bouillon powder or paste optional
• 1 cup all-purpose flour
• 3 tablespoons vegan butter
• 1 green bell pepper diced
• 1 yellow onion diced
• 2 stalks celery diced
• 8 cloves garlic minced
• 6 cups vegan beef broth
• 1 14.5 oz can fire roasted diced tomatoes
• ¼ cup fresh minced parsley
• 3 bay leaves
• 2 teaspoons Cajun seasoning
• 2 cups frozen or fresh okra sliced
• 2 teaspoons filé powder optional
• 1 bunch green onion, sliced, plus more for garnish
• Sliced green onion for serving
• White rice or potato salad for serving, optional

Instructions

 

• Add 1 teaspoon of oil to a large nonstick skillet over medium heat. Once the oil is hot, add the sausage and cook until heated through and slightly crisped around the edges, about 5-7 minutes. Note: I like to overcook them a bit – since we are using vegan meats, I find that crisping them up helps keep their texture in the gumbo. Once crisp, remove and set aside. Cook the chicken in the same pan and set aside.
• Next, make a dark roux. In a large Dutch oven or pot, heat oil over medium heat – you want the oil to be hot, but not smoking – and season with 1 teaspoon of the bouillon powder or paste
• Once the oil is hot, gradually add the all-purpose flour while constantly stirring. It’s important to add the flour gradually to avoid clumps. A whisk or a wooden spoon works well for this.
• Keep stirring the flour and oil mixture consistently to avoid burning, about 15 to 25 minutes. The goal is to cook the flour until it reaches the desired color. For a vegan gumbo, you’ll want a dark brown roux, which adds a rich flavor to the dish. Note: If you notice the roux is browning too quickly, reduce the heat. The key is to achieve a deep, chocolate-brown color without burning the mixture.
• Add the vegan butter, onion, celery, bell pepper and garlic and continue to cook while stirring, until fragrant, about 5-7 minutes.
• Slowly add the broth and stir until all the cubes have melted and the stew becomes thick.
• Add the tomatoes, parsley, and bay leaves, and season with the cajun seasoning.
• Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally.
• Add the okra and cook for an additional 10-15 minutes.
• Add the reserved sausage, chicken and green onion, stirring to combine. If using file powder, mix it in as well.
• Taste and adjust the seasonings as needed.
• Remove the bay leaves before serving.
• Serve over rice or potato salad, garnish with green onion, and enjoy!

Keyword cajun cooking, creole cuisine, gumbo recipe, vegan comfort food, vegan gumbo

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