Vegan Gumbo
This vegan gumbo is just how I remember it from my time living in Louisiana! It's made with a delicious and rich dark roux, vegetables, vegan sausage and chicken, and served over rice (or my personal favorite, potato salad!) with tons of green onion. This is southern comfort food at its finest!
Ingredients
- 1 14-oz package vegan sausage, sliced into 1-inch” slices
- 8 oz vegan chicken
- 1 teaspoon and ¾ cup vegetable oil divided
- 1 teaspoon vegan bouillon powder or paste optional
- 1 cup all-purpose flour
- 3 tablespoons vegan butter
- 1 green bell pepper diced
- 1 yellow onion diced
- 2 stalks celery diced
- 8 cloves garlic minced
- 6 cups vegan beef broth
- 1 14.5 oz can fire roasted diced tomatoes
- ¼ cup fresh minced parsley
- 3 bay leaves
- 2 teaspoons Cajun seasoning
- 2 cups frozen or fresh okra sliced
- 2 teaspoons filé powder optional
- 1 bunch green onion, sliced, plus more for garnish
- Sliced green onion for serving
- White rice or potato salad for serving, optional
Instructions
- Add 1 teaspoon of oil to a large nonstick skillet over medium heat. Once the oil is hot, add the sausage and cook until heated through and slightly crisped around the edges, about 5-7 minutes. Note: I like to overcook them a bit – since we are using vegan meats, I find that crisping them up helps keep their texture in the gumbo. Once crisp, remove and set aside. Cook the chicken in the same pan and set aside.
- Next, make a dark roux. In a large Dutch oven or pot, heat oil over medium heat – you want the oil to be hot, but not smoking - and season with 1 teaspoon of the bouillon powder or paste
- Once the oil is hot, gradually add the all-purpose flour while constantly stirring. It's important to add the flour gradually to avoid clumps. A whisk or a wooden spoon works well for this.
- Keep stirring the flour and oil mixture consistently to avoid burning, about 15 to 25 minutes. The goal is to cook the flour until it reaches the desired color. For a vegan gumbo, you'll want a dark brown roux, which adds a rich flavor to the dish. Note: If you notice the roux is browning too quickly, reduce the heat. The key is to achieve a deep, chocolate-brown color without burning the mixture.
- Add the vegan butter, onion, celery, bell pepper and garlic and continue to cook while stirring, until fragrant, about 5-7 minutes.
- Slowly add the broth and stir until all the cubes have melted and the stew becomes thick.
- Add the tomatoes, parsley, and bay leaves, and season with the cajun seasoning.
- Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally.
- Add the okra and cook for an additional 10-15 minutes.
- Add the reserved sausage, chicken and green onion, stirring to combine. If using file powder, mix it in as well.
- Taste and adjust the seasonings as needed.
- Remove the bay leaves before serving.
- Serve over rice or potato salad, garnish with green onion, and enjoy!
Tried this recipe?Let us know how it was!