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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. 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.
vegan file 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.
Can you make ahead?
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.
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
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Vegan File Okra Gumbo
- 5-quart pot
- Slotted spoon
- Wooden spoon
- Dry measuring cups
- Dry measuring spoons
- 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
- 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.
- 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.
23 thoughts on “Vegan File Okra Gumbo”
Thank you for this vegan gumbo recipe. It’s easy and delicious. My house smelled wonderful. I will be making “Vegan File Okra Gumbo” again and again. I actually had the very rice you recommended in my pantry. Great just great!
Comments like yours Diane is why I share recipes. Keep cooking that deliciousness!
Excellent Recipe Kenneth!! Thank you so much. I made a couple of adjustments and incorporated a tiny roux after the fried okra and before the trinity. I also subbed beyond meat Italian sausage in place of field roast as I am gluten intolerant. The combination of the wild rice and okra gumbo is outstanding! What a wonderful medley of spices, veggies and sausage. Beautiful color and texture abounds . Thanks again!
This recipe is AMAZING! My husband and I love it!
Hello, am I discarding the oil or putting the vegetables back into it?
Hello, you’re adding the vegetables in the same oil.
Does this freeze well? It was delicious
Yes! It’ll certainly does. After gumbo cools, transfer to an airtight container. Place in the freezer for up to 6 months. Thaw 48 hours before using.