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This vegan gumbo is made with a rich dark vegan roux, plant-based protein, and lots of veggies. Serve with rice for a delicious, hearty meal!
I’m a huge fan of pretty much any Louisiana-inspired dish, like our popular vegan jambalaya, or this vegan beans and rice recipe, so I had to make my own vegan gumbo, and boy, it turned out extremely delicious!
It’s made with a quick but tasty vegan roux, ready in less than 20 minutes (which is not that long for a roux), kidney beans as the source of plant-based protein (although any other type of protein will do), and loads of fresh veggies, included the Holy Trinity (onion, celery, and green bell pepper).
Ingredients and substitutions
- Oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- All-purpose flour: I’ve only made this recipe using all-purpose flour, but I think it could work if you use another type. However, you may need to add more or less.
- Veggies: I’ve used garlic, green bell peppers, celery, onion, cauliflower, and green onions, but please feel free to use what you have on hand. However, I’d always include the Holy Trinity (onion, celery, and green bell pepper) if possible. Okra is often used to make this recipe, but I don’t like it and it’s hard to find in my area, so I omitted it.
- Plant-based protein: I used kidney beans, but you can also use other types of legumes, tofu, seitan, or tempeh.
- Cajun seasoning: store-bought is fine, but I prefer to make my own blend, it’s more affordable and ready in only 2 minutes!
- Bay leaf.
- Vegetable stock: I like to use vegetable stock because it enhances the flavor of this recipe. However, water is okay too. Making your own vegetable stock at home is a good idea, but feel free to use store-bought if you want.
- Liquid smoke: although this ingredient is optional, it gives this dish an amazing smoky flavor.
Dietary variations
- Make it gluten-free: use our gluten-free flour blend or any gluten-free flour for a gluten-free version of this recipe.
How to make vegan gumbo
- First, you have to make the roux, so heat the oil in a pot.
- Then add the flour, stir, and cook on medium-high heat, whisking constantly, for about 15-20 minutes, or until the roux mixture reaches a dark brown color.
- Stir in the garlic, green bell peppers, celery, and onion. Continue to cook, stirring every 10 to 15 seconds, until the veggies have softened.
- Add all the remaining ingredients, and stir.
- Bring to a boil, then simmer uncovered for 10-15 minutes or until the veggies are tender, remove the bay leaf, and serve immediately over rice.
How to store
- Refrigerator: store in an airtight container at room temperature or in the refrigerator for up to 1 week.
- Freezer: store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some vegetable stock or water if needed.
What to serve with it
Gumbo is usually served over rice, but it’s also delicious with some vegan cornbread, vegan bread, vegan potato salad, or cauliflower rice as a low-carb alternative.
Looking for more vegan stews?
Did you make this Cajun seasoning recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Vegan Gumbo
-
Prep:
10 mis -
Cook:
40 mins -
Total:
24 minute -
4-6 1x -
Main Dish -
American -
Vegan
Servings 4-6 1x
Scale
Tap or hover over number to scale servings
This vegan gumbo is made with a rich dark vegan roux, plant-based protein, and lots of veggies. Serve with rice for a delicious, hearty meal!
Ingredients
- ½ cup oil (120 ml), I used extra virgin olive oil
- 1 cup all-purpose flour (125 g)
- 4 cloves of garlic, sliced
- 2 green bell peppers, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 medium head of cauliflower, cored and chopped into florets
- 3 green onions, sliced
- 2 15-ounce cans of kidney beans (850 g), drained and rinsed (3 cups or 520 g)
- 2 tbsp Cajun seasoning
- 1 bay leaf
- 4 cups vegetable stock (960 ml)
- 1 tsp liquid smoke (optional)
Instructions
- Heat the oil in a heavy-bottomed pot.
- Then add the flour, stir, and cook on medium-high heat, whisking constantly, for about 15-20 minutes, or until the roux mixture reaches a dark brown color (similar to milk chocolate). Be careful not to let it burn! Adjust the heat if it seems to be browning too slowly or too quickly.
- Once the roux is ready, immediately stir in the garlic, green bell peppers, celery, and onion. Continue to cook, stirring every 10 to 15 seconds, until the veggies have softened (about 5 minutes).
- Add all the remaining ingredients (cauliflower, green onions, beans, Cajun seasoning, bay leaf, vegetable stock, and liquid smoke), and stir.
- Bring to a boil, then simmer uncovered for 10-15 minutes or until the veggies are tender.
- Adjust seasoning if necessary, remove the bay leaf, and serve immediately over rice (optional).
- Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
- Use our gluten-free flour blend or any gluten-free flour for a gluten-free version of this recipe.
- Feel free to use the veggies you have on hand. However, I’d always include the Holy Trinity (onion, celery, and green bell pepper) if possible. Okra is often used to make this recipe, but I don’t like it and it’s hard to find in my area, so I omitted it.
- I used kidney beans as the source of protein, but you can also use other types of legumes, tofu, seitan, or tempeh.
- I like to use vegetable stock because it enhances the flavor of this recipe. However, water is okay too. Making your own vegetable stock at home is a good idea, but feel free to use store-bought if you want.
- Although liquid smoke is optional, it gives this dish an amazing smoky flavor.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 361
- Sugar: 7.3 g
- Sodium: 791 mg
- Fat: 20.2 g
- Saturated Fat: 3.8 g
- Carbohydrates: 40.7 g
- Fiber: 9 g
- Protein: 9.5 g
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