Vegan Gumbo Recipe

This vegan gumbo recipe is rich, delicious and completely dairy-free. Made with fresh okra and sweet potatoes, this plant-based gumbo is perfect over a bowl of rice for a fuss-free weeknight dinner.

An essential part of Southern Louisiana culture, gumbo is a thick stew-like soup that's typically made with meat, okra and loads of Cajun seasonings.

This vegan gumbo recipe eliminates the meat but keeps the rest of the flavours for a quick and easy plant-based meal the entire family will love.

Even though both gumbo and jambalaya are staples of Creole and Cajun cooking, the prep methods are quite different.

Gumbo is a flavourful, thick soup that's typically served over rice, while jambalaya is a one-pot rice meal similar to Spanish paella.

Why you'll love this easy vegan gumbo recipe

• It's super vibrant and flavourful yet easy to make.
• It tastes even better the next day.
• You can easily customize this vegan gumbo to make it your own.

Ingredients and substitutions

Sunflower oil - Any neutral oil like sunflower or canola works well in this vegan gumbo.

Onion - I like to use red onion in this recipe, but yellow or white onions are also good options.

Celery - Finely chopped celery gives both flavour and texture to this gumbo.

Bell pepper - Use any colour you want in this gumbo or even a mix of colours.

Garlic - Freshly chopped garlic is always best but you can use frozen garlic if that's what you have on hand.

Cajun seasoning - I used a shop-bought Cajun seasoning for this vegan gumbo for convenience. You can easily make your own, though, by mixing cayenne pepper, paprika, garlic powder, oregano, pepper and salt.

Chopped tomatoes - Canned diced or crushed tomatoes are both perfect for this recipe.

Okra - Both fresh and frozen okra is great in gumbo. If you're using frozen okra, cut it into small rings.

Sweet potato - Cut the sweet potato into smaller cubes if you want them to cook quicker.

Black-eyed beans - You can substitute black-eyed beans with red beans or pinto beans.

How to make vegan gumbo

Heat the sunflower oil in a large, deep pan and whisk the flour in it to make a roux. Cook on low-medium heat for 10 minutes, whisking often until the mixture thickens and darkens in colour.

Add the onion, celery and red pepper, stir to combine and cook for 10 minutes, stirring often, until the veggies are softened.

Stir in the garlic and cajun seasoning, then add the chopped tomatoes and stir to combine.

Add the okra, sweet potato, black-eyed beans and vegetable stock and bring to a simmer.

Simmer for 15-20 minutes, season to taste and serve with basmati rice, garnished with chopped spring onions if you like.

Leftovers and storage

• This vegan gumbo tastes even better the next day because the flavours have more time to blend.
• It will keep well in the fridge for up to 5 days in an airtight container. You can reheat it on the stovetop or in the microwave.
• To freeze this vegan gumbo, allow it to cool completely, then place it in an airtight container or Ziploc bag and freeze for up to 3 months.

Recipe notes and tips

• You can serve this vegan gumbo over freshly cooked rice or quinoa or simply with some crusty bread.
• If you have time, stir the roux for 20 over low-medium heat until it has a dark caramel colour. Make sure it doesn't burn, though.
• Use vegan butter instead of oil for the roux for a creamier consistency.

If you liked this vegan gumbo recipe, you might also like some of my other easy vegan recipes:

• Vegan Jamaican Gungo Peas Stew
• Ciambotta (Italian Vegetable Stew)
• Vegan Spanish White Bean Stew
• Vegan Sweet Potato Chickpea Stew
• Easy Vegan Pea and Potato Stew

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