Vegan Gumbo
The best Vegan Gumbo recipe that brings the flavors of Louisiana right to your kitchen! This easy, thick, and hearty stew is packed with traditional Creole and Cajun spices, plus classic Southern veggies like okra, celery, onion, and bell pepper staying true to its authentic New Orleans roots! A naturally gluten-free, allergy-free, and completely plant-based meal everyone will love!
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Total Time: 50 minutes
- Yield: 4-6 Servings 1x
- Category: Main
- Method: Stove-Top
- Cuisine: Southern, American
Ingredients
Scale
- 1/2 Cup Gluten-Free All-Purpose Flour
- 1/2 Cup Vegan Butter (1 stick)
- 1 Cup Chopped Green Bell Pepper
- 1/2 Cup Chopped Yellow Onion
- 2 Large Celery Stalks (chopped)
- 10 oz Sliced Okra (frozen and thawed or fresh, about 1 1/4 Cups)
- 1 14.5 oz Can Fire-Roasted Diced Tomatoes
- 1 14 oz Can Sliced Hearts of Palm (drained)
- 1 15 oz Can Whole White Potatoes (drained, sliced)
- 1 15 oz Can Kidney Beans (drained)
- 3 Cup Low-Sodium Vegetable Broth
- 2 Cloves Garlic (minced, 2 Tsp minced)
- 2 Bay Leaves
- 1 TB Cajun Seasoning (see notes)
- 1 Tsp Filé Powder (optional)
- 2-3 Tsp Hot Sauce (optional)
- 1/4 Cup Chopped Fresh Parsley (optional, more to top)
- Sliced Scallions (optional, to top)
Instructions
- Add the vegan butter to a large soup pot over medium heat and allow it to melt before adding the gluten-free flour.
- Stir the mixture together until you have a thick paste and allow it to continue cooking until it thins out and the flour gets a nutty scent and brown color, about 10-20 minutes. Be careful not to burn it or you'll need to start over.
- Now add the bell pepper, onion, celery, garlic, and okra. Mix the veggies in the roux so everything is coated and allow the veggies to soften, about 5 minutes.
- Add the kidney beans, diced potatoes, sliced hearts of palm, tomatoes, bay leaves, and spices. Stir everything together before adding the vegetable broth.
- Allow the gumbo to simmer for about 20 minutes until it thickens up. At this point taste the sauce and season with extra salt and pepper if needed or more cajun seasoning. Add optional hot sauce, to taste. Stir in the fresh chopped parsley if desired. If you'd like a thinner sauce, add more vegetable stock.
- Remove the pot from the heat and serve with a scoop of white rice, fresh sliced scallions, and chopped parsley.
Notes
- Storage: Once cooled to room temperature, you can store leftover gumbo in a closed container in the fridge for about 5 days.
- Reheating: Add leftover gumbo back to a pot with a few tablespoons of water and heat until warmed through. The water helps loosen the sauce from being chilled in the fridge. You can also zap individual servings in the microwave when you're short on time!
- Freezing: You can freeze leftover or make-ahead gumbo in an airtight freezer-safe container, leaving some room at the top for expansion, for about 6 months. You can also freeze the gumbo flat in freezer bags for easy stacking and storing once frozen solid. Allow the gumbo to thaw overnight in the fridge, before reheating it on the stove in a pot with a few tablespoons of water to get it moving again.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-gumbo/
