New Orleans-Style Vegan Gumbo
This plant-based gumbo is a cozy twist on the New Orleans classic—packed with bold flavor and simplified steps to make it easy, vegan, and totally satisfying at home.
Servings: 4 servings
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.
Video
Notes
Storage: Leftovers will keep in the fridge in a sealed container for 5 days. Or, it can be frozen for up to 3 months, just let it thaw before reheating. To reheat, slowly heat on the stove.
Can I make this gluten-free?
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!
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!
