Vegan File Okra Gumbo

This post may contain Affiliate Links. Please see my Disclaimer for more details.

A New Orleans Vegan Gumbo is probably how the first gumbo was prepared. Then eventually, came the crabs and shellfish from the Gulf of Guinea. However, this one’s a New Orleans file okra gumbo. The flavors are so mind-blowing I may stick to this one for a long time…I’m lying, lol.

Here are some more Classic gumbos: Gumbo Z'herbes, Seafood Filé Gumbo, and Chicken and Sausage Gumbo.

File powder is ground sassafras leaves the same leaves that are used to make root beer. If you cannot find it in your local store, I highly suggest ordering some online because it will add that extra touch, to make a good gumbo a great gumbo.

Recipe Video:

Vegan Filé Okra Gumbo Cooking Tips:

Fry the okra to avoid a slimy meal. You can remove a ¼ cup of oil to reduce the amount of oil in the gumbo but since the oil holds all the flavor don’t remove too much. Only use Italian vegan sausages, others will have seasoning mixes that do not complement the gumbo.

All creole seasoning is not created equal, I recommend, Paul Prudhomme, Seafood Magic. It’s not salty and has a great blend of herbs and spices. Gumbo is the best 24-48 hours later.

I used Lundberg wild rice blend, rinse the rice for 2 minutes, add 1 tablespoon of creole seasoning, 1 tablespoon of oil, 2 cups water and cook the rice according to package instruction. 

How To Store Okra Gumbo

Freezer: After gumbo cools, transfer to an airtight container. Place in the freezer for up to 6 months. Thaw 48 hours before using.

Fridge: After gumbo cools, transfer to an airtight container. Place in the fridge for up to 7 days max.

Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.

Substitution Options:

You can use any rice you have on hand to serve with the gumbo.

If you use frozen okra, thaw and dry completely on several paper towels. You want to remove as much moisture as possible. This will keep the oil from popping when you fry the okra.

what to serve with Vegan File Okra Gumbo?

• Meyer Lemon Sweet Tea
• Wakanda Cake with Strawberry Mint Salad
• Jasmine Vegetable Rice

2020 Black History Month Potluck Links:

Beautiful Eats & Things | Honey Herb Roasted Sweet Potatoes | vegetarian

D.M.R. Fine Foods |Vegetarian Chili | vegetarian

Dash of Jazz |Vegan Buttermilk Biscuits with Spiced Pear Compote | vegan

Dish it with Tisha | Mushroom and Okra Po' Boy |vegetarian

Domestic Dee |Dirty Rice |vegan

Food Fidelity |Vegan Curry Cauliflower | vegan

Kenneth Temple |Wakanda Cake | vegan

Marisa Moore Nutrition |Spicy Black-Eyed Pea Fritters | vegan

Meiko and the Dish | Cajun Shrooms & Grits | vegetarian

Rosalynn Daniels | Vegan Bread Pudding | vegan

Savory Thoughts | Haitian Black Rice (Diri Djon Djon) | vegan

The Hungry Hutch | Vegetarian Southern-Style Collard Greens | Vegan

Whisk it Real Gud | Vegan Jollof Rice | vegan

A Little Food | Southern Sweet Fried Corn | vegan

AGirlCalledAdri | Pound Cake | vegetarian

Baum Ass Foods | Slow Cooked Black-eyed Peas + Greens | vegan

Collards Are the Old Kale | Red Beans and Tri-Color Quinoa | vegetarian

FoodLoveTog | Black-Eyed Pea Hummus | vegetarian

Her Mise En Place | Rice Pudding | vegetarian

Kalisha Blair | Yeasted Cornmeal Dinner Rolls | vegetarian

Kenya Rae | Sweet potato Biscuits | vegetarian

On Ty’s Plate | Collard Greens Salad with Orange Vinaigrette | vegetarian

Orchids + Sweet Tea | Banana Cake + Cinnamon Browned Butter Buttercream | vegan

Razzle Dazzle Life | Roasted Garlic White Veggie Lasagna | vegetarian

Sweet Tea and Thyme Sweet Potato Casserole with Brown Sugar Topping | vegetarian

Orchids + Sweet Tea | Southerner's Banana Pudding Cheesecake Bites | vegetarian

Marisa Moore Nutrition | Crispy Roasted Okra with Peanut Sauce | vegan

Kenneth Temple | Vegan File Gumbo | vegan

Meiko and the Dish | Sweet Potato Pancakes | vegetarian

Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox! 

To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

📖 Recipe

Vegan File Okra Gumbo

Kenneth Temple

A vegan gumbo is probably how the first gumbo was prepared. Then eventually, came the crabs and shellfish from the Gulf of Guinea. However, this one’s a New Orleans file okra gumbo. The flavors are so mind-blowing I may stick to this one for a long time…I’m lying, lol.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, Creole, Southern

Servings 8 persons

Calories 368 kcal

Equipment

• 5-quart pot
• Slotted spoon
• Ladle
• Wooden spoon
• Dry measuring cups
• Dry measuring spoons

Ingredients

  

1x2x3x

• 1 cup avocado oil plus more if needed
• 24 oz. small okra sliced ¼ inch, tops & bottoms removed
• 1 large onion chopped medium
• 1 red bell pepper chopped medium
• 3 stalks celery chopped medium
• 1 tablespoon creole seasoning
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne
• ½ teaspoon white pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 6 garlic cloves chopped small
• 2 tablespoons tomato paste
• 2 bay leaves
• 5 fresh thyme sprigs
• 1 tablespoon vegan worcestershire
• 8 cups low sodium vegetable stock
• 4 field roast Italian sausage sliced ½ inch thick
• 2 teaspoons file powder plus more for garnish
• 3 cups of wild rice blend cooked

Instructions

 

• Turn on the heat to medium-heat in a heavy bottom pot, add avocado oil, heat for 5 minutes, once hot, fry okra in batches, fry okra for 1-2 minutes. Drain okra in a bowl lined with paper towels. Add the onion, bell pepper and celery and cook for 6 minutes, stirring occasionally. Add the okra and stir a few times.
• In a medium bowl add the creole seasoning, kosher salt, black pepper, cayenne, white pepper, garlic powder and onion powder, mix together. Season with vegetables with half the seasoning mix, stir vegetable mixture a few times. Add garlic, bay leaf and thyme sprigs, stir a few times.
• Add the tomato paste, stir to make sure it coats the vegetables. Add the remaining seasoning mix, vegan worcestershire and vegetable stock, stir a few times and bring gumbo to a boil. Add Italian sausage and file powder, bring back to a boil then reduce the heat to medium-low and cook for 35 minutes.
• Turn off the heat, taste and adjust seasoning, serve in individual bowls with a rice, add file at the dinner table.

Notes

Recipe Tips:

• File powder is ground sassafras leaves the same leaves that are used to make root beer. If you cannot find it in your local store, I highly suggest ordering some online because it will add that extra touch, to make a good gumbo a great gumbo.
• Tips for success, fry the okra to avoid a slimy meal. You can remove a ¼ cup of oil to reduce the amount of oil in the gumbo but since the oil holds all the flavor don’t remove too much.
• Only use Italian vegan sausages, others will have seasoning mixes that do not complement the gumbo.
• All creole seasoning is not created equal, I recommend, Paul Prudhomme, Seafood Magic. It’s not salty and has a great blend of herbs and spices. Gumbo is the best 24-48 hours later.
• I use Lundberg wild rice blend, rinse the rice for 2 minutes, add 1 tablespoon of creole seasoning, 1 tablespoon of oil, 2 cups water and cook the rice according to package instruction.

Nutrition

Calories: 368kcalCarbohydrates: 28gProtein: 5gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gSodium: 1565mgPotassium: 464mgFiber: 5gSugar: 6gVitamin A: 2043IUVitamin C: 43mgCalcium: 91mgIron: 1mg

Keyword gumbo, louisiana gumbo

Cooked this recipe?Let me know how it was!