Quick Vegan Gumbo
This easy vegan gumbo with sausage and okra is ultra-hearty, filling, and delicious – Made super quick and easy with a roux-free method!
Servings: 6
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).