This easy vegan gumbo with plant-based sausage and okra is hearty, filling, and delicious - Made super quick and easy with a roux-free method!
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Why You'll Love This Recipe
This recipe is not a traditional gumbo recipe as it's a quick to make and it's vegan twist is inspired by both Cajun and Creole recipes. To save time, it ditches the fussy, long roux browning steps (saving 30+ minutes!), uses pre-mixed seasoning, adds tomatoes, and is thickened with okra.
The resulting vegan sausage, okra, and vegetable stew in spiced tomato broth is a hearty, filling meal, easy to make, and make-ahead friendly.
Looking for more hearty main dishes? Try out this sweet potato pumpkin soup, vegan manicotti, and butternut squash carrot soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients, amounts, and substitutes.
- Beans: I used canned black beans, though kidney beans also work (low-sodium if preferred). If cooking your own, use 3 cups of cooked beans.
Simple Recipe Variations
This recipe for vegan gumbo is highly adaptable with:
- Spices: Try adding 1-2 bay leaves, or a large pinch (adjust to taste) of sage, thyme, parsley, or oregano.
- Vegetables: Bulk up the vegetable gumbo recipe with frozen mixed vegetables, cauliflower, mushrooms, carrots, corn, spinach/kale, etc.
- Liquid seasonings: Add depth with a splash of liquid smoke, vinegar, tabasco/hot sauce, and/or vegan Worcestershire sauce.
- Filé powder: Made from dried sassafras leaves, this powder also thickens gumbo. Add 1-3 teaspoons in the last few minutes.
How to Make Vegan Gumbo
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, dice the onion and bell pepper, slice the celery, de-seed and mince the jalapeño, and mince the garlic. Then, heat the oil in a large, heavy-based pan over medium heat. Pan-fry the sliced vegan sausage for 3-5 minutes. Set aside.
Step 2: In the same pot, sauté the onion, garlic, celery, jalapeno, bell pepper, and okra for 3-5 minutes, until softened.
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Step 3: Stir in the fire-roasted tomatoes, black beans, Cajun seasoning, and vegetable broth. Bring to a boil, then reduce to a simmer.
Step 4: Simmer the vegan gumbo for 20-25 minutes, then add the cooked vegan sausage, adjust the salt and pepper to your liking, then serve. Enjoy!
FAQs
The word gumbo itself actually derives from a Southeast African word which translates to okra, so it's a much beloved addition. However, you could substitute it in this vegetarian gumbo with zucchini or green beans or omit it entirely.
Cajun-based gumbo usually skips tomatoes; Creole-based gumbo often includes them - so it's up to you.
This is fairly typical when cooking okra and is actually part of the reason it's added to gumbo - to thicken it.
To minimize sliminess, though, sauté the okra first. However, note the gumbo will be soupier unless another thickener is added.
Use equal parts - ¾-1 cup - of flour and oil. Whisk it and heat over low, stirring constantly. Then, add the 'holy trinity' ingredients and sauté for 5-7 minutes.
Be careful to keep the heat low, stirring often, to avoid burning the roux - otherwise you'll need to start over.
Pro Recipe Tips
- To save prep time: Use pre-chopped ingredients.
- Use similar-sized vegetables: That way, they'll cook evenly.
- Don't skip any of the 'trinity': This vegetable medley creates rich depth of flavor. Also, don't rush the sauté step for maximum rich depth.
- For a thicker gumbo: Add filé powder or cornstarch (in a slurry) towards the end, OR make the roux version (in the FAQs).
Serving Suggestions
Enjoy this vegan gumbo with okra alone or over Instant Pot quinoa or white rice (like this Instant Pot jasmine rice, coconut basmati rice, or Instant Pot basmati rice) topped with green onions.
I also enjoy it with bread (crusty bread, dinner rolls (like these garlic herb dinner rolls), or cornbread). It may also pair well with this easy air fryer garlic bread.
Storage Instructions
Fridge: In an airtight container for up to 5 days (it'll taste better on day two!).
Freeze: I love storing it in individual servings in freezer-safe containers/bags for 3 months. Thaw it in the refrigerator overnight before reheating.
Reheat: In a microwave (in 30-second bursts, stirring between) or on the stove (over medium-low heat, stirring often) until hot.
More Vegan Main Dishes to Consider
If you tried this quick vegan gumbo recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Quick Vegan Gumbo
Ingredients
- 1 tablespoon of oil
- 1 ½ cups of sliced vegan sausages
- ½ medium yellow onion chopped
- 2 medium cloves of garlic minced
- 2 ribs of celery sliced
- ½ jalapeño seeded and minced
- 1 bell pepper (any color), chopped
- 1 cup of frozen or fresh chopped okra
- 1 (14.5-ounce) can of fire-roasted tomatoes with juices
- 2 (15-ounce) cans of black beans drained and rinsed
- 1 to 3 teaspoons of Cajun seasoning (adjust to taste)
- 4 cups of vegetable broth
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the sliced vegan sausage and pan-fry for 3 to 5 minutes, flipping occasionally, until browned. Remove the sausage from the pot and set aside.
- In the same pot, add the onion, garlic, celery, jalapeño, bell pepper, and okra. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the fire-roasted tomatoes (with juices), black beans, Cajun seasoning, and vegetable broth. Bring to a gentle boil, then reduce the heat and let simmer for 20 minutes.
- Return the cooked sausage to the pot and stir to combine. Taste and adjust salt and pepper if needed.
Notes
- To save prep time: Use pre-chopped ingredients.
- Use similar-sized vegetables: That way, they'll cook evenly.
- Don't skip any of the 'trinity': This vegetable medley creates rich depth of flavor. Also, don't rush the sauté step for maximum rich depth.
- For a thicker gumbo: Add filé powder or cornstarch (in a slurry) towards the end, OR make the roux version (in the FAQs).
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