This New Orleans Style Vegan Gumbo is easy and delicious to make! It is gluten-free and full of delicious and hearty ingredients! This gumbo recipe will take your taste buds right back to the South!
One of the things that I love the most is down-home, Southern food. While I make my home in California, my family traces our roots back to the South. This New Orleans Style Vegan Gumbo is full of those hearty, cajun flavors that you are used to. Filled with cleaner ingredients, including a gluten-free roux!
For some other delicious recipes, try this Vegan Jambalaya or this Cajun Pasta with Smoked Sausage.
Jump to:
Gumbo vs. Jambalaya
There are big differences between Jambalaya and Gumbo that you might not know of if you didn't traditionally grow up around these foods. The main difference between these two dishes is their use of rice. Gumbo is really a soup or stew that's often served over a little rice, while jambalaya is made with the rice cooked into the dish, making the grain an integral part of it. Both dishes boast multicultural Creole and Cajun roots.
Why This Vegan Gumbo Is So Great
- Gluten-Free Roux- Probably the best thing about this recipe is the fact that it is made with a gluten-free roux. Roux is typically made with flour and some sort of fat, such as butter or oil. This roux uses Cassava flour in place of the all-purpose flour making it the perfect recipe for those who are gluten-free to enjoy!
- Plant-Based- This recipe skips the meat and ops for plant-based proteins which help to lighten the dish up a bit and allows for vegans and meat eaters alike to enjoy!
- Quick and Easy Recipe- This gumbo comes together in about an hour which makes it a quick and easy recipe for a weeknight. It is such a hearty dish that no one would guess that it takes just an hour!
Ingredient Notes
- Plant-Based Sausage- Gumbo is made with sausage, chicken, and shrimp. This vegan gumbo is a little on the lighter side, relying on plant-based sausage and mushrooms to do the heavy lifting of the animal proteins. I used beyond sausage in this recipe, but feel free to use whatever plant-based sausage links you can find. I have heard great things about Field Roast or Lightlife!
- Cassava Flour- The base for the roux is Cassava flour. Cassava flour is a grain-free flour created from the cassava root plant. Consider it similar to that of tapioca starch. It has a mild flavor and fine texture that is perfect for gluten-free cooking!
- Avocado Oil- The second part of the roux is made up of Avocado Oil. Avocado oil is perfect for this recipe because it has a mild flavor and high smoke point. If you don't have avocado oil on hand, you can swap with another mild oil such as canola or sunflower. You can even use vegan butter as your fat base.
- Cajun Seasoning- Cajun seasoning is a mixture of paprika, garlic powder, pepper, onion powder, celery salt, oregano, cayenne, and thyme. You can either make your own or use a pre-bought mixture. I opted for the pre-bought kind as that is what I had in my pantry.
- Holy Trinity- The holy trinity of cajun cooking is a mixture of onion, celery, and bell peppers. It is the cajun version of mirepoix.
- Okra- This is a key ingredient in this gumbo recipe, acting as both the thickener and giving delicious flavor. Gumbo derives its name from the West African word for okra, ki ngombo. You can choose to leave this out if you can't find it, however, I highly suggest leaving it in. If you can't find fresh okra, check the freezer section of your local grocery store where you should be able to find frozen okra.
See the recipe card for the full ingredient list and quantities.
Instructions
How to Make the Roux
- Heat the avocado oil in a medium-sized saucepan over medium heat.
- Whisk the cassava flour into the oil and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.
- Once the roux is dark brown in color, remove it from the heat and set it aside.
How to Make the Gumbo
- Brown the sausage In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well and then remove them to a plate.
- Saute the vegetables. Add the vegetables, garlic, and cajun seasoning to the hot skillet that had the sausage with one tablespoon of oil. Saute until tender, about 5 minutes. Add the vegetables to the large soup pot with the roux.
- Add the sausage to the soup pot and cover it with vegetable broth. Bring to a simmer for 15 minutes.
- Add the chopped okra and simmer for an additional 15 minutes, until the stew is thickened and fragrant.
- Serve warm over rice
Hint: Use the same skillet for both the sausage and holy trinity, I like to just do it in batches and make the roux in my dutch oven, that way I only have to clean two dishes!
Substitutions
- Low Sodium - Make your own cajun seasoning to keep this low-sodium.
- Kidney Beans -Add some kidney beans to bulk up the protein in this vegan gumbo even more.
- Oil-Free - You can make the roux without oil, place flour, and spread evenly in a cast-iron skillet or other oven-safe, heavy pan. Place in the center of the 400 degree preheated oven. Bake for 60 to 70 minutes stirring every 15 minutes at first. After color develops on the flour, stir every 10 minutes.
Variations
- Tomatoes - Tomatoes are more common in Creole gumbos. If you’d like to add tomatoes to this gluten-free gumbo recipe, purée 14 ounces of diced fire-roasted tomatoes and add to the pot at the same time the sausage. No need to reduce the amount of broth.
- Filé powder - Filé powder, is also known as gumbo filé. It is an herbal powder made of ground-up sassafras leaves, this can be used in place of okra if you prefer.
- Kid-friendly - Add half the amount of cajun seasoning to keep it from getting too spicy for little ones. Serve them the gumbo over white rice at a ration of 1:2, one part gumbo, two parts rice.
Check out this other delicious Southern dish, Vegan Creamed Spinach Casserole!
FAQ's
Yes! Totally add some jackfruit into the mix! It will really lend that shredded chicken texture that authentic gumbos have.
While there are a lot of authentic qualities about this gumbo, no, I would not state that it is authentic for a few different reasons. First, at the heart of the dish, it is a meat based dish. So you won't find mushrooms or plant-based sausage in the original. Second, gumbos are so different based on the region where you are from and most recipes are passed down from family to family. So I honestly don't know if there is just one "authentic" gumbo recipe out there.
You will most often find tomatoes in Creole based Gumbos. The difference between Creole and Cajun is vast. In present Louisiana, Creole generally means a people and culture of mixed colonial French, African American and Native American ancestry. “Cajun” is derived from “Acadian” which are the people the modern day Cajuns descend from. These were the French immigrants who were expelled from Nova Scotia, and eventually landed in Louisiana.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Dutch Oven or Large Soup Pot
- Cast Iron Skillet
- Metal Spatula
- Wooden Spoons
- Chef Knife
Storage
Store the vegan gumbo in an airtight container for 3-4 days in the refrigerator.
To freeze, allow the gumbo to cool completely, and store it in a freezer-safe container (separate from the rice) for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Top Tips
- Be careful not to burn the roux. The roux is the central element to this delicious vegan gumbo. Dark roux with regular flour usually takes up to 45 minutes, but cassava flour creates that nutty dark flavor extra fast since it’s grain-free!
- Keep this easy gumbo recipe grain-free by serving it over cauliflower rice instead of the traditional white rice! It keeps the carb count lower you still get all of that delicious flavor.
- Gumbo can definitely be made ahead of time and even tastes better the day after it’s cooked. Cool then refrigerate the entire pot, covered, for up to 2 days. Reheat over low heat.
Other Recipes You'll Love
- Vegan Creamed Spinach Casserole
- Vegan Southern Peach Cobbler
- Cajun Pasta with Smoked Sausage
- Vegan Jambalaya
Easy New Orleans Style Vegan Gumbo (Gluten-Free)
Ingredients
- 1 cup avocado oil
- 1 cup cassava flour
- 1 large yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 5 stalks celery
- 3 cloves garlic
- 2 tablespoons cajun seasoning
- 8 cups vegetable broth
- 1 package plant-based Spicy Italian sausage links I used Beyond Meat
- 1 cup diced okra
- 1 cup diced mushrooms
Instructions
- Heat the avocado oil in a medium-sized saucepan over medium heat.
- Whisk the cassava flour into the oil and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.
- Once the roux is dark brown in color, remove it from the heat and set it aside.
- In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well and then remove them to a plate.
- Add the vegetables, garlic, and cajun seasoning to the hot skillet that had the sausage with one tablespoon of oil. Saute until tender, about 5 minutes. Add the vegetables to the large soup pot with the roux.
- Add the sausage to the soup pot and cover it with vegetable broth. Bring to a simmer for 15 minutes.
- Add the chopped okra and simmer for an additional 15 minutes, until the stew is thickened and fragrant.
- Serve warm over rice
Notes
- Be careful not to burn the roux. The roux is the central element to this delicious vegan gumbo. Dark roux with regular flour usually takes up to 45 minutes, but cassava flour creates that nutty dark flavor extra fast since it’s grain-free!
- Keep this easy gumbo recipe grain-free by serving it over cauliflower rice instead of the traditional white rice! It keeps the carb count lower you still get all of that delicious flavor.
- Gumbo can definitely be made ahead of time and even tastes better the day after it’s cooked. Cool then refrigerate the entire pot, covered, for up to 2 days. Reheat over low heat.
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
amanda says
This gumbo was SOOOO good. I loved all of the flavors and can't wait to make it again!
Emily says
This gumbo is easy and delicious to make! I love this vegan variation with healthy ingredients!
Lilly says
I love the flavors of this gumbo!
Toni says
Delicious recipe and easy to make.
Bernice says
Gosh this gumbo really did take me back. It was just like the dish we had while in NOLA. I sure would like to go back there again, but in the meantime...
Gloria says
Just what I need on this snow day. It will be a all day event to clear out today. I will need a warm meal after all this.
Serena says
Love the flavors!
Swathi says
This New Orleans Vegan gumbo looks delicious I would love to try it.
Kristina says
Delicious recipe.
Kaitlin says
I loved this recipe because it was super simple and easy! I like to add Nutritional Yeast to my gumbo as well. It helps thicken and gives it extra flavor! I Highly recommend trying a splash of apple cider vinegar and vegan worchestire about 20 mins before it’s done cooking 🙂
Thanks for this wonderful, easy recipe.
Emily Flint says
I always order gumbo when we go out and now I can make it at home! Everyone loved this recipe and it will be on rotation this winter!
Michelle says
This was my first time making gumbo and it's soooo good!
Shilpa says
I’ve never tried a gumbo. This looks incredibly delicious and flavourful. Thanks for sharing the detailed recipe.
Sam says
Bell peppers are my favorite and I love that this is vegan!! Yum!!
Marinela says
This hearty vegan gumbo is full of flavor and so easy to prepare. Love that you used okra besides all those plant-based ingredients. Great idea for a wholesome lunch or dinner!
Linda says
Perfect for Meatless Monday!
Joshua says
Yes! This hit the spot! This New Orleans gumbo was perfect.
Tajda says
This gumbo looks so delicious & easy to make! I love all the veggies and the fact that it's also gluten free 🙂
Bianca says
Yummm, this was so delicious! The perfect way to reduce our meat consummation.
Elizabeth Swoish says
Gumbo is a favorite of mine and this does not disappoint. Great flavor and easy recipe to follow. Thank you!
Stine Mari says
Mmm I love gumbo, thanks for making a delicious vegan version!
Ana says
I loooove this gumbo! Every bite was so flavorful and delicious! Can't wait to make it again.
Natalie says
Vegan gumbo... oh I have to give this a try. Looks amazing. Perfect winter dish!
Tavo says
Delish recipe! We had it for dinner tonight on a cold night and it was perfect!
Liz says
I love gumbo! We have some colder weather headed our way, so I am excited to give this recipe a try this week!
Marta says
I never would've imagined loving vegan gumbo, but I stand corrected. It was so full of flavor that I didn't even miss the meat!
Veronika Sykorova says
I've always wanted to try a classic gumbo but there is always so much meat in it that I never did. I'm so glad I came across your recipe, this was so much fun to make and so delicious! This gumbo is definitely a keeper and I'll make it again soon!
Tatiana says
I made this gumbo for my vegan friends and they loved it and asked for a recipe
nancy says
i really love all the spices and flavours of this gumbo! really been enjoying all these one pot solutions
Sandhya Ramakrishnan says
I have always looked at gumbo recipes and have wanted to make vegetarian / vegan version of it. This recipe is just perfect and we all loved it.
Jessica says
This recipe is a game-changer! I hadn't had gumbo since I went vegan over a year ago and I was craving it something fierce. This turned out so flavorful and delicious! I can't wait to make it again!
sara says
So good! I had never made a vegan gumbo and honestly I did not miss the meat or fish at all. Delicious!
Jacqueline Debono says
I have never had gumbo or been to New Orleans. But I love the flavours in this vegan version. It also looks really tasty and warming. Perfect for the cold weather we're having right now!
Gwynn says
I love gumbo and am always looking for new recipes to try. I love that this recipe is vegan and so delicious!
Hayley Dhanecha says
We use okra a lot in Indian cooking, so happy to see that we can use in other cuisine too. This vegan gumbo recipe is such a cosy, flavourful and filling.
Jenny says
This New Orleans gumbo came out delicious. The ingredients were all in my pantry, which made it so easy. Your instructions were perfect. Will make it again for sure.