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    Home » Entrees

    Vegan Gumbo

    Published: Aug 17, 2019 Updated: Mar 18, 2022 by Alison Andrews This post may contain affiliate links

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    Vegan Gumbo

    Fabulously hearty vegan gumbo with loads of flavor from a rich vegan roux and tons of veggies. Savory and delicious comfort food!

    Vegan gumbo with rice in a black bowl.

    This vegan gumbo came about because a reader requested it (thank you!). I don’t know if I would have really tried to make a gumbo if I hadn’t received the request because it just wasn’t something that was on my radar very much.

    I’m really glad it is now though. I set out to find out all about it, and Jaye and I had big fun experimenting with the recipe to get the perfect gumbo!

    And this recipe is it. It’s extremely delicious, with a rich flavor that comes from a slow cooked roux and plenty of vegetables. 

    For another Louisiana-inspired favorite, try our vegan jambalaya too. 

    Vegan gumbo topped with chopped spring onions in a black bowl.

    How To Make Vegan Gumbo

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    The key to a good gumbo is the roux. You cook it long and slow until it reaches a milk chocolate color. It requires a bit of patience and a lot of stirring but it’s totally worth it. 

    Vegan Roux for Gumbo

    Add some vegan butter to a pot. Let it melt over medium heat, and then add in the all purpose flour and stir it into a paste. And then keep stirring!

    Over the course of about 20 minutes (if you’re on high heat) and around an hour on low heat, you keep stirring and watch that roux change.

    It starts off as a thick paste, and then starts to thin out, but the color stays the same.

    Collage of four photos showing making a vegan roux for gumbo.

    Gradually the color starts to change, so that eventually you have the color of milk chocolate. 

    The milk chocolate color is exactly what you’re going for and indicates that your roux is perfectly done. 

    Collage of four photos showing making a vegan roux for gumbo.

    If you burn the roux, you have to start again. So depending on the pot you’re using, you might well be better off taking the slow and steady approach.

    We have made it both ways, at high heat and getting it to the milk chocolate stage within around 20 minutes, and the slow and steady way on low to medium heat, taking around an hour to get to the milk chocolate stage.

    Even if you start off at fairly high heat, keep a super close watch and be ready to turn down the heat at the smallest hint that it might burn. And stir non-stop. 

    Our pot is very heavy bottomed, so the chance of burning is lowered, so doing it at high heat wasn’t as much of a risk. All this to say, be careful and don’t burn it. 

    TIP: Vegan butter can be replaced with oil. However vegan butter is preferable for flavor in this dish. 

    The ‘Holy Trinity’

    Once your roux is ready, then you add the ‘Holy Trinity’ of veggies! In Cajun cooking, this is finely chopped green bell peppers, celery and onion. Add that to your roux and stir it in.

    Collage of two photos showing chopped veggies added to roux in pot and cooked.

    Let it cook until softened.

    Cooked vegetables in a pot.

    Then add vegetable stock and stir it in. 

    Two photo collage showing vegetable stock added to pot and cooked in.

    Next comes some frozen veg or okra – we would have used okra but could not find any, so settled for frozen mixed veg – cauliflower, mushrooms, garlic, cajun seasoning, liquid smoke and a bay leaf. Stir this in. 

    Two photo collage showing frozen veg and spices added to pot and stirred in.

    Add chopped tomatoes and kidney beans and stir in.

    Two photo collage showing chopped tomatoes and beans added to pot and mixed in.

    And then just let it all simmer away until everything is cooked and fragrant and totally delicious. 

    Two photo collage showing vegan gumbo simmering in a pot and then cooked.

    Season with some salt and pepper and serve! 

    Vegan gumbo in a pot with a wooden spoon.

    How to Serve Vegan Gumbo

    Serve it with rice and some chopped spring onions (also known as green onions or salad onions or scallions) on top. This is the traditional way to serve it. Of course if you want to serve it with cauliflower rice that would be great too. 

    If you want to serve something on the side, then you can’t go wrong with some vegan cornbread or home baked whole wheat bread!

    Make It Gluten-Free

    You can try using a gluten free all purpose flour blend instead of the regular flour to make your roux. Make sure you get it to the chocolate color the same way you would with the regular flour. 

    Vegan gumbo with a wooden spoon.

    Storing and Freezing

    Keep leftovers stored in the fridge in a covered container and they will stay good for 4-5 days.

    It’s also freezer friendly for up to 3 months.

    Vegan gumbo with rice in a black bowl with a spoon.

    You will love this vegan gumbo recipe! It is:

    • Hearty
    • Rich
    • Veggie-Packed
    • Comfort Food
    • Savory
    • Delicious!

    It’s even easy to make. Don’t be intimidated by that roux, it’s actually really easy. 

    Vegan gumbo topped with spring onions in a black bowl with a spoon.

    More Hearty Vegan Dinner Recipes

    1. Vegan Stew
    2. Vegan Korma
    3. Vegan Mac and Cheese
    4. Vegan Chili
    5. Vegan Bolognese
    6. Vegan Moussaka

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan gumbo in a black bowl with a spoon.

    Vegan Gumbo

    Fabulously hearty vegan gumbo with loads of flavor from a rich vegan roux and tons of veggies. Savory and delicious comfort food!
    5 from 40 votes
    Print Pin Rate
    Course: Entree
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4
    Calories: 494kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • ⅔ cup All Purpose Flour (83g)
    • 2 Medium Green Bell Peppers Finely chopped
    • 2 Celery Stalks Finely chopped
    • 1 Medium Onion White, Yellow or Brown, Finely chopped
    • 2 cups Vegetable Stock (480ml)
    • 1 cup Mixed Frozen Vegetables
    • 1 Medium Head of Cauliflower chopped into florets
    • 5 cups Cremini Mushrooms (480g) Sliced
    • 1 Tablespoon Crushed Garlic
    • 1 Tablespoon Cajun Seasoning
    • ½ teaspoon Liquid Smoke
    • 1 Bay Leaf
    • 14 ounce Can Chopped Tomato (400g)
    • 15 ounce Can Kidney Beans Drained
    • Salt and Pepper To Taste

    For Serving:

    • Basmati Rice
    • Chopped Spring Onions
    Prevent your screen from going dark

    Instructions

    • Add the vegan butter to a heavy bottomed pot and let it melt over medium heat. Add in the all purpose flour and stir it into a paste. 
    • Keep stirring and over the course of about 20 minutes (if you’re on high heat) and around an hour on low to medium heat, you’ll watch the roux change, from a thick paste into a thin sauce and the color will gradually change until you eventually reach a milk chocolate color which indicates that your roux is perfectly done. A high quality heavy bottomed pot will be ideal especially if you choose the high heat fast route. If you have a concern that it may burn in your pot then rather take the slow and steady approach. The end result will be worth it. 
    • If you burn the roux, you have to start again. So be very careful. Unfortunately once burnt that roux can’t be salvaged and it will have to be redone. 
    • When your roux reaches the milk chocolate stage, then add in the green bell pepper, celery and onion, called the ‘Holy Trinity’ of veggies. Add to your roux and mix in and cook until the veggies are softened. 
    • Add the vegetable stock and stir in. 
    • Add frozen veg, cauliflower florets, mushrooms, garlic, cajun seasoning, liquid smoke and a bay leaf. Stir this in. 
    • Add the chopped tomatoes and kidney beans and stir in. Bring it all to a simmer, cover the pot and leave it to simmer until everything is cooked and fragrant. 
    • Add salt and pepper to taste. 
    • Serve with basmati rice (optional) with some chopped spring onions on top.

    Notes

    1. Vegan butter can be subbed for oil but vegan butter is recommended.
    2. If you can get okra then you can swap the mixed frozen veg for 1 cup of fresh or frozen okra.
    3. Cremini mushrooms are also called baby bella or portobellini. You can also swap these for white button mushrooms.
    4. Spring onions are also called green onions or salad onions or scallions.
    5. Cook time presumes only 20 minutes is spent on the roux.
    6. Nutritional information is for gumbo only and does not include rice.

    Nutrition

    Serving: 1Serve | Calories: 494kcal | Carbohydrates: 56g | Protein: 16.3g | Fat: 24.2g | Saturated Fat: 6.5g | Sodium: 951mg | Fiber: 12.1g | Sugar: 14g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Santi says

      February 06, 2025 at 6:29 pm

      I have made your vegan Gumbo with okra and the veggies, especially mushroom of a few varieties.
      I never such varieties before, so your recipe made delicious.

      Reply
      • Nadine @ Loving It Vegan says

        February 19, 2025 at 8:59 am

        Glad to hear you enjoyed the recipe Santi!

        Reply
    2. TAJS says

      November 13, 2024 at 8:21 pm

      This recipe deserves a chef’s kiss 😘. The only thing I did different was used smoked paprika instead of liquid smoke. I used what I already had at home; nonetheless, it was still amazing. Will definitely repeat.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        November 19, 2024 at 8:13 am

        Happy to hear you enjoyed the recipe! Thanks so much for your great review!

        Reply
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    5 from 40 votes (15 ratings without comment)

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