This post contains affiliate links.
After learning how to make gumbo from a chef in New Orleans, I’m so excited to finally share my plant-based rendition of this comfort classic! This vegan gumbo recipe packs in all the classic flavor, with streamlines steps to make it easily at home.
save this recipe!When we visited New Orleans last fall, I knew I needed to learn about Cajun and Creole cooking and that gumbo would be a part of it. A local chef taught us how to make authentic gumbo (along with a trick for making a roux that takes gumbo from good to great).
Made with the holy trinity of flavor bases (celery, onion, and bell pepper) and vegan sausage, this vegan gumbo recipe will make you feel like you’ve just stepped into a Louisiana kitchen.
Your new favorite comfort dinner
- Streamlined is what I like to call my version of gumbo because I’ve paired down the steps to exactly what you need to do to have the absolute best flavor.
- Spicy and flavorful is what all Louisiana cooking is known for. Nothing lacks heat or salt and this soup is no exception.
- A great Sunday dinner that doubles as meal prep thanks to how well it keeps in the fridge and can be reheated.
Reader rating
“We enjoyed this recipe so much. Thank-you for sharing it. I will definitely make it again, as it is a new favourite for the family!” —Jayne
the holy trinity
The Holy Trinity is an offshoot of the traditional mirepoix from French cooking. It uses aromatics to create and develop a flavor base that can be used in a variety of dishes. While a mirepoix uses onion, carrots, and celery, the Holy Trinity uses bell pepper instead of carrots. There are a whole host of reasons this could be, but the most likely is that bell peppers grow better than carrots in the South.
more On roux
A roux is a staple of French cooking that uses flour and fat to thicken soups, sauces, and more. Its French roots are also shown in Cajun cooking since some of the earliest settlers to Louisiana were French. Roux can be made in 3 main styles, all of which use the same steps but take different times:
Blonde Roux
- takes 3-5 minutes
- blonde color
- good for gravy and soups, lacks complex flavor
Light Brown Roux
- takes 10-15 minutes
- light brown in color
- also good for gravy and soups but has more flavor than a blonde roux
Dark Brown Roux
- takes 20-40 minutes
- dark brown or milk chocolate brown in color
- perfect for gumbo!
Variations
Gumbo is great because you can mix up the fillings to match your taste or what you have on hand. Here are a few simple ideas.
- Okra can be added to the gumbo for a more authentic flavor and to help thicken the sauce even more.
- Other vegan sausages like andouille or spicy, even Italian, can be used for another flavor profile.
- If you can’t find vegan sausage, try using seitan crumbles, soy curls, or even cauliflower chunks. However, cauliflower will change the cooking time and yield less protein overall.
My roux burned, what do I do?
Unfortunately, if your roux burns, you will have to start over. This is why it’s so important to keep the heat low and slowly develop flavor, stirring constantly to prevent it from burning. The good news is that once the roux is done, you can store it in the fridge for up to a month to use in a variety of dishes!
And for another New Orleans-inspired recipe, you’ll love our Cajun chickpeas!
New Orleans-Style Vegan Gumbo
Ingredients
Roux
- 1 cup flour
- ¾ cup oil
Holy Trinity
- splash of oil
- 2 cups diced white onion, about 1 large onion
- 1 cup diced celery, about 4 ribs celery
- 1 green bell pepper
- 8 cloves garlic, minced
Fillings
- 16 oz sliced button mushrooms, 453 g
- 4 vegan sausages, we used vegan kielbasa sausages, sliced
- 8 cups vegetable broth, 2 L
- 1 15-oz can kidney beans, drained
Seasonings
- ¼ cup vegan Worcestershire sauce, 60 mL
- 2 Tbsp fresh thyme leaves
- 1 Tbsp hot sauce, like Crystal
- 2 tsp paprika
- 1 tsp each salt, file powder, cayenne pepper, black pepper
- 2 bay leaves
To Serve
- Rice, prepare while gumbo cooks
- Sliced green onions
Instructions
- Roux: In a large saute pan, whisk together 1 cup flour and ¾ cup oil. Cook over medium/low heat, stirring often until mixture turns the color of milk chocolate.This will take 20 to 40 minutes and requires frequent stirring to prevent it from burning. I like to have it cooking while I prep the other gumbo components nearby, stirring it every minute or so.
- Holy Trinity: Heat a splash of oil in a separate large saute pan or pot over medium heat. Add 2 cups diced white onion, 1 cup diced celery, and 1 green bell pepper. Cook until onion is soft and translucent, about 5 minutes. Stir in 8 cloves garlic and continue cooking for a minute.
- Protein: Add 16 oz sliced button mushrooms and 4 vegan sausages (sliced). Cook until browned, about 10 to 15 minutes.
- Make the Gumbo: If you haven't been using a large pot already, transfer your protein mixture to a large pot. Add the finished roux, 8 cups vegetable broth, 1 15-oz can kidney beans, and all seasonings. Bring to a simmer and cook for 30 to 45 minutes to thicken and let flavors blend.
- Serve: Taste before serving and add more salt if needed. Serve with rice and ample sliced green onions. Salt will bring out all the flavors – if it tastes at all bland it just needs a touch more salt. I've included 1 tsp as a baseline, but everyone's vegetable broth and vegan sausage has different amounts of sodium so you may need more.
Notes
Yes, you can use a 1:1 gluten free flour replacement but the texture may be slightly gritty in the roux. Can I make this in advance?
As I noted above, the roux can be made in advance but the entire gumbo is best eaten the day of. Making the roux in advance can save you up to 40 minutes, and make this gumbo ready in under an hour! Plus, if you get easily distracted, making the roux separately can help ensure it doesn’t burn. You can also dice and prepare all of your vegetables and spices in advance to save on prep time. What type of rice should I serve with gumbo?
A medium or long grain white rice, like jasmine rice, is preferred with gumbo because it has SO much flavor already. And topping with green onions add a nice crunch and fresh flavor!
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
We LOVE gumbo is this house, and have to say this nailed it. Very food recipe, and easy to turn into a meat lovers gumbo.
If it’s vegan, I prefer it not to even look like there are animal ingredients. So no vegan sausage in mine. Also, Costco again has a wonderful organic no salt seasoning in the extra large container to help the budget. For me, no splash of fat, no sugar and no salt makes the cardiac arteries and circulatory system perform their best work. No to most processed ingredients, including sausages.
This is so satisfying and filling. I make my own seitan sausages which makes this recipe very easy on the grocery budget. It makes a huge batch so either invite the neighbors or freeze it for lunches.
Oh yum!! So happy to hear you could make the recipe your own 🙂 Happy eating!
We enjoyed this recipe so much. Thank-you for sharing it. I will definitely make it again, as it is a new favourite for the family.
Love hearing that, thanks for trying it!