Vegan gumbo is a traditional Louisiana cajun stew made with various vegetables in a thick, slightly spicy tomato broth. Serve this vegan gumbo recipe as a soup, or add brown rice for a thick stew. And don't forget the vegan cornbread!
What's on today's menu? I'm spicing it up with some vegan gumbo. By now, you know I love comfort food made from fresh produce and the healthiest ingredients. However, Gumbo is a soup famous in the U.S. state of Louisiana and is the official state cuisine. My vegan gumbo recipe consists of thick, strong-flavored broth and the cajun/creole "holy trinity" ― celery, bell peppers, and onions. But of course, I added many other veggies, including fresh okra, a gumbo staple, because it's vegan.
Jump to:
If you can't find fresh okra, frozen okra works well. Or skipping okra is another option.
Vegan gumbo, a comforting stew rather than a soup, centers around a roux. Although most roux is made with butter or oil, creating an oil-free roux is easy.
Usually, roux, an equal combination of fat and flour, becomes a thickening agent in the Gumbo, making the broth thick. Instead, the oil-free roux browns with the sautéed vegetables, requiring only the moisture from the vegetables as they cook.
As a result, the vegan Gumbo thickens without needing to add any fat or oil.
Vegan Gumbo Vs Jambalaya?
Even though I love vegan Jambalaya, jambalaya is primarily a rice dish. However, both dishes boast multicultural Creole and Cajun roots, so they are similar.
The main difference, however, is the role of rice, which is integral to both. Gumbo is served with rice cooked separately, but rice goes directly into the jambalaya pot.
One of the nice things about Gumbo is you can eat it with or without rice. I sometimes enjoy Gumbo without any rice; I eat it like soup from a bowl and skip the rice altogether.
What does Gumbo Taste Like?
Vegan Gumbo is rich and earthy and has a reasonably spicy flavor, but it does not burn your mouth spicy. Compared to Thai or Indian food, it is mild in spice.
But remember to cautiously add cajun seasoning to food because it can't be removed once added, so add a small amount at a time based on the directions to get the flavor you want.
Since everyone's taste is different, adjust seasoning later for individual preference.
Gumbo Ingredients
- Onion: I used white onion for the strong, robust flavor.
- Garlic: Use fresh garlic cloves whenever possible for the best flavor.
- Celery: Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion, and celery and that they should be highly seasoned.
- Green Pepper: Green pepper is amongst the holy trinity of vegetables traditionally cooked into gumbos.
- Carrots: Carrots offer a sweetness and crunch to the stew.
- Okra: Okra is an acquired taste and often has a slimy texture if not cooked correctly. However, it is a traditional ingredient to gumbo recipes.
- Cauliflower: Cauliflower is the "meat" replacement for this vegan gumbo recipe.
- Flour: I suggest whole wheat flour, used as a thickener in the soup.
- Dark Kidney Beans: Dark red kidney beans are firm and large. They are meaty and perfect for a thick stew or soup.
- Diced Tomatoes: I used canned diced tomatoes. For a deeper flavor chose fire-roasted diced tomatoes.
- Tomato Sauce: Tomato sauce flavors the broth giving it a rich flavor.
- Vegetable Broth: I buy vegetable broth in bulk at Whole Foods whenever I see it because I use it so often.
- Vegan Worcestershire Sauce: I like Amy's vegan Worcestershire sauce, but there are many different vegan brands. Look for brands that say vegan or do not contain anchovies.
- Bay Leaf: The bay leaf is added during cooking and removed before serving. It adds additional deep flavor.
- Cajun Seasoning: I love spicy food. So, Slap Ya Mama Cajun Seasoning is my favorite brand, but any cajun seasoning you enjoy works well.
- Brown Rice: The brown rice is optional if you want to add additional fiber and eat the it as a stew.
- Parsley: I love the fresh taste of parsley, so I garnish the vegan gumbo with parsley.
Gumbo Ingredient Substitutions
- Yellow onion is an excellent substitute for white onion in recipes. For a sweeter gumbo, choose red onion.
- Fennel is often used to replace celery in recipes. But it does have a black licorice flavor, which sometimes overpowers the soup.
- If you can't find fresh okra, frozen okra works well. Or skipping okra is another option.
- Cauliflower is not a typical gumbo ingredient, but it's my "meat" substitute.
- Choose any type of flour; for a gluten-free option, choose gluten-free flour.
- Light kidney beans are an excellent replacement for dark kidney beans in recipes.
- Any rice can be served with gumbo.
What is Okra, and What Does it Taste Like?
Okra has a sweet, grassy flavor that takes on more depth with prolonged cooking and a texture that can be crisp, juicy, dense, and creamy.
Even though vegan gumbo contains a roux, okra helps thicken the sauce even more. To cut the okra, cut off both ends and then cut it into slices.
Once cut, the okra releases a slimy fluid, which is normal. The sliminess, however, is what helps the sauce thicken even further.
According to Healthline, one cup (100 grams) of raw okra contains:
- Calories: 33
- Carbs: 7 grams
- Protein: 2 grams
- Fat: 0 grams
- Fiber: 3 grams
- Magnesium: 14% of the Daily Value (DV)
- Folate: 15% of the DV
- Vitamin A: 14% of the DV; Vitamin C: 26% of the DV; Vitamin K: 26% of the DV; Vitamin B6: 14% of the DV
Okra is an excellent source of vitamins C and K1.
How to Make Vegan Gumbo
Begin sauteing the garlic, onions, and celery until the onions are translucent.
Then, add one tablespoon of flour, stirring the sweating vegetables until the coated with flour.
Next, add all the remaining ingredients, and bring the mixture to a boil. Then, turn down the heat to medium-low and allow to cook uncovered for 30 minutes.
When the vegan gumbo is cooking and thickening, make the brown rice if you haven't already.
To serve the spicy stew, place the rice serving on one side of the bowl and pour the stew on the other side. The sauce then seeps into the brown rice. But, as I said before, I love it without the rice too.
Great Side Dishes for Gumbo
And don't forget the vegan cornbread; it goes perfectly with vegan gumbo. Or, choose these great side dishes instead.
- Hush puppies
- Vegan potato salad
- Corn on the cob
- Fresh salad
Recipe FAQs
Traditionally, gumbo is a hearty stew made from combinations of seafood, meat (such as andouille, chicken, and ham), or vegetables that are served hot over cooked rice.
Traditional favorites usually include seafood, sausage, and chicken gumbo, but it's incredibly versatile. Vegan gumbo is a way to enjoy the stew's flavors without any animal products.
Gumbo is essentially an edible metaphor. Much like the cultures in this region, this stew is a rich and diverse blend. It's made up of varying flavors and cooking techniques each equally fantastic on their own but together, they create a culinary symphony.
Tips
- Because my family likes their Gumbo on the spicy side, I use 1 Tablespoon cajun seasoning. But, again, I suggest beginning with a teaspoon and slowly elevating the spicy to meet your spicy comfort level.
- Another significant part of making this vegan gumbo recipe is that it all happens in one pan, except for the rice.
- Generally, I make rice in my rice cooker on a Sunday, and we use it for various recipes during the week. I'm all about food prep and making life easier.
- So, brown rice for this vegan gumbo recipe is no exception.
- If you can't find fresh okra in the produce section, which if sometimes tricky, find it in the freezer section.
- If you don't like okra, skip it.
- I like using Souper Cubes for freezing soups and stews. Freeze the soup separately from the rice, or stir and freeze it.
Vegan gumbo is spicy comfort food that warms you from the inside out!
Other Soups and Stews to Enjoy This Season
If you love this vegan gumbo recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Gumbo
Ingredients
Vegan Gumbo
- 1 White Onion diced
- 3 cloves Garlic minced
- 1 cup Celery diced
- 1 Green Pepper diced
- 1 cup Carrots diced
- 1 cup Okra sliced (fresh or frozen)
- ½ head Cauliflower cut into florets
- 2 Tablespoons Flour gluten-free may be substituted
- 15 ounces Dark Kidney Beans
- 30 ounce Diced Tomatoes
- 8 ounces Tomato Sauce
- 3 cups Vegetable Broth
- 1 Tablespoon Vegan Worcestershire Sauce
- 1 Bay Leaf
- 1 Tablespoon Cajun Seasoning I like Slap Ya Mama Cajun Seasoning (Start with a teaspoon at a time and taste as you go)
- 3 cups cooked Brown rice or rice of choice (optional)
- ¼ cup Parsley garnish optional, chopped
- Vegan Cornbread optional
Instructions
- In a soup pot, saute the garlic, onions, and celery until the onions are translucent.
- Then, add 1 Tablespoon flour at a time, whisking it into the sweating vegetables. Cook for a few minutes, stirring/whisking the flour continuously to avoid burning the bottom of the pan.
- Now, add a small amount of vegetable broth, creating a paste-type substance on the vegetables.
- Add the remaining ingredients, except for the parsley.
- Stir to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and cook uncovered for 30 minutes.
- Prepare rice according to the directions
- I served with an oil-free cornbread recipe
Notes
- Because my family likes their Gumbo on the spicy side, I use 1 Tablespoon cajun seasoning. But, again, I suggest beginning with a teaspoon and slowly elevating the spicy to meet your spicy comfort level.
- Another significant part of making vegan Gumbo is that it all happens in one pan, except for the rice.
- Generally, I make rice in my rice cooker on a Sunday, and we use it for various weekly recipes. I'm all about food prep and making life easier.
- So, brown rice for this vegan gumbo recipe is no exception.
- If you can't find fresh okra in the produce section, which is sometimes tricky, find it in the freezer section.
- If you don't like okra, skip it.
- I like using Souper Cubes for freezing soups and stews. Freeze the soup separately from the rice, or stir and freeze it.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Lee Ann
What is the measurement of flour?
Kathy Carmichael
Hi Lee Ann, two Tablespoons. Add one Tablespoon at a time and whisk to form a roux. II hope you enjoy the recipe.