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Overhead view of white rice and vegan gumbo in bowl
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5 from 2 votes

Vegan Gumbo

Loaded with beans, vegetables, and vegan sausage, this gumbo recipe makes for a hearty meal. Plus, it's a one-pot dinner, so less to clean up!
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 511kcal

Ingredients

  • ½ cup avocado oil divided 120 ml
  • 2 cups okra sliced 170 grams
  • ¾ cup all purpose flour 94 grams
  • ⅔ cup yellow onion diced 94 grams
  • ⅔ cup green pepper diced 80 grams
  • 2 stalks celery diced 75 grams
  • 4 tablespoons cajun seasoning divided
  • 4 cloves garlic minced
  • 2 bay leaves
  • 5 cups vegetable broth 1200 ml
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar
  • 2 cups mushrooms sliced 180 grams
  • 16 ounce can red kidney beans drained and rinsed 454 grams
  • 14 ounce vegan sausage sliced 396 grams
  • Parsley, green onions and file powder for garnish

Instructions

  • Add 6 tablespoons of oil to a heavy bottomed pot over medium high heat. Heat for about 5 minutes until very hot.
  • Add the okra to the hot oil and fry for 2-3 minutes, stirring occasionally. Remove okra from the pot, leaving the oil behind.
  • Add the remaining 2 tablespoons of oil to the pot. Reduce the heat to medium.
  • Add the flour. Stir together and a thick paste will form. Continue to cook, stirring slowly and constantly for 20 minutes until the roux reaches a milk chocolate brown color.
  • Add the onion, green pepper, celery and 2 tablespoons of cajun seasoning to the roux. Stir constantly and cook for 2-3 minutes.
  • Add the garlic, bay leaves, and remaining cajun seasoning and cook 1 minute more.
  • Add the broth, thyme, apple cider vinegar, and mushrooms. Stir well to incorporate all of the flour with the liquid.
  • Add the okra back to the pot. Bring to a simmer and cook uncovered for 30 minutes. Stir occasionally to make sure no flour is stuck to the bottom of the pot.
  • Skim off any foam or oil that gathers on the surface of the gumbo and discard.
  • After 30 minutes of cooking, add the beans and sausage. Cook for an additional 30 minutes.
  • Remove the bay leaves and thyme sprigs from the pot before serving.
  • Serve with white rice and garnish with fresh parsley, green onions and file powder.

Notes

To store: Leftover gumbo can be stored in the refrigerator for up to 3 days in an airtight container. Reheat it on the stovetop or in the microwave.
To freeze: Vegan gumbo can be frozen for up to 3 months. Transfer it to an airtight container or freezer bag before freezing. To reheat, thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave.

Nutrition

Calories: 511kcal