Homemade Vegan Gumbo

This easy vegan gumbo recipe is the pinnacle of comfort food. It’s packed with warming flavors, it’s rich, hearty, savory, and delicious. 

The vegan gumbo base consists of a caramelized roux and the “Holy Trinity” – a combination of green bell peppers, onion, and celery that lay the foundation for most Creole and Cajun dishes. But as chef Isaac Toups would say, “you don’t want to forget the pope aka the garlic”.

Gumbo is a dish that represents the melting pot (quite literally) of cultures settled in Louisiana over the centuries. There is a multitude of influences on this dish depending on the region and who’s preparing it.

There’s seafood gumbo, chicken and sausage gumbo, and gumbo z’herbes, and it can be made creole-style or Cajun-style. You can even add oregano for a Sicilian touch. The list goes on and on. 

Gumbo recipes have been passed down through generations. There are as many variations as there are cooks. In the true nature of gumbo, you’re more than welcome to make this recipe your own.

Why You’ll Love This Vegan Gumbo With Okra

This vegan gumbo recipe is loaded with veggies which makes it especially gut-friendly. I love a rich, savory comfort food that leaves your tummy feeling all warm and cozy. Yay for food that tastes good and feels good.

All the vegetables are cooked until tender, releasing all those juices and flavors into the stew. When you cook okra for longer it gets this dense and creamy texture that’s so satisfying. You won’t even miss the meat!

The vegan gumbo base of roux is cooked until it resembles caramel, bringing depths of flavor to the dish. It’s nutty and bounteous in caramelization. A touch of liquid smoke gives that andouille sausage taste without any of the guilt.

Homemade vegan gumbo comes together a lot faster than classic gumbo with meat. You only need to simmer the stew for about 1 hour, instead of 3 hours. Try our gumbo fries if you’re looking for a non-vegan gumbo recipe to make next. 

Vegan Gumbo Ingredients

First, there are a couple of essential kitchen items you’ll need: 

• A large heavy-bottomed pot or Dutch oven
• A whisk (or a large wooden spoon)

Here are the ingredients for our easy vegan gumbo recipe:

• ½ cup avocado oil (or another high smoke point oil)
• 2/3 cup all-purpose flour (or a gluten-free flour blend)
• 2 medium green bell peppers, diced
• 2 celery stalks, ends removed, finely chopped
• 1 medium yellow onion, diced
• 2 cups vegetable broth
• 1 cup okra, sliced (fresh or frozen)
• 1 large carrot, diced
• 4 handfuls of spinach
• 1 lb. white button mushrooms, sliced (or another mushroom)
• 4 garlic cloves, minced or crushed
• ½ tsp. liquid smoke (optional)
• 1 Tbsp. Cajun seasoning (or more to taste)
• 2 Bay leaves
• 1 14-oz can of chopped tomatoes
• 1 15-oz can of pinto beans 
• Salt & Pepper to taste

For serving: 

• Fluffy rice (like basmati or jasmine)
• Spring onions, chopped

How To Make Vegan Gumbo

Step 1: Prep the vegetables

Before you start making the roux (the mixture of oil and flour), you want to make sure you have at least the “Holy Trinity” ready to go. Chop the celery, green bell pepper, and onion. 

I recommend cutting the rest of the veggies as well; mushrooms, carrot, garlic, and okra. 

Step 2: Prepare the roux

Add the oil to a heavy-bottomed pot and heat over medium. Add flour and whisk into a paste. 

Step 3: Cook the roux to desired color

Keep whisking for about 20 minutes on high heat (or for around 1 hour on medium heat) until the roux changes into a creamy caramel color. Don’t take your eyes off the roux and don’t stop stirring. It sounds hard but is actually pretty simple.

Step 4: Cook the “Holy Trinity”

When the roux has turned caramel color, add the “Holy Trinity” of onion, celery, and green bell pepper. Add a pinch of salt and mix and cook until the vegetables soften. This should take 5-10 minutes. 

Step 5: Blend in the broth and vegetables

Pour the vegetable broth in, stirring as you go to avoid lumping. Add okra, carrot, mushrooms, spinach, garlic, liquid smoke, Cajun seasoning, and bay leaves. Stir to incorporate.

Step 6: Mix in tomatoes & pinto beans

Add the chopped tomatoes and pinto beans and stir in.

Step 7: Simmer the stew until tender and fragrant

Bring the stew to a simmer, cover the pot, lower the heat to medium-low, and let cook for about 40 minutes to 1 hour until everything is tender and fragrant. 

Step 8: Serve with rice and spring onions. Enjoy!

Add salt and pepper to taste and serve with optional fresh rice and chopped spring onions.

Notes & Variations

• To give this vegan gumbo more flavor, try using vegan butter instead of avocado oil. You may want to cook the roux on medium heat instead of high since vegan butter has a lower smoke point. 
• Keeping an eye on the roux and stirring constantly is crucial. If you burn the roux, you’ll have to toss it and start from zero. If you’re new to roux (a mixture of flour and oil or butter), check out our article on How To Thicken Mac and Cheese. 
• Make sure to use a heavy-bottomed pot since it’s harder to burn the roux. If you only have a light-bottomed pot, I recommend turning the heat down to medium and cooking the roux, stirring constantly, for about 1 hour.
• If you can’t find okra, you can substitute any other frozen or fresh vegetables. I like to add some corn for sweetness, some green beans, cauliflower, broccoli, or even pumpkin or squash. In the true nature of gumbo, make this homemade vegan gumbo your own. 
• You’re welcome to spice things up by adding some freshly chopped jalapeño peppers in with the “Holy Trinity”. Be careful with the seeds and white part, that’s where all the heat is stored.
• Cremini mushrooms or white champignons work just as well as white button mushrooms. I like to use a milder mushroom so that it doesn’t overpower the flavor and the roux can shine. 
• To make a more authentic vegan gumbo, try adding a good-quality vegan smoked sausage. You can toss in some vegan shrimp to make vegan seafood gumbo. We love All Vegetarian Inc’s brand, and New Waves Food’s shrimp taste surprisingly close to the real deal. 
• You can keep leftovers stowed covered in the fridge for up to 5 days. Or freeze portions in airtight containers for up to 3 months and enjoy a bowl of comforting vegan gumbo whenever you wish. Let it thaw before heating for the best texture.

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