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My Vegan Okra Gumbo captures the essence of the classic New Orleans gumbo flavors, free from roux, meats, or shellfish. And yes, it's gluten-free!

Here are some classic New Orleans soup recipes: Mock Turtle Soup, Gumbo Z'herbes, Seafood Filé Gumbo, and Chicken and Sausage Gumbo.

Recipe Video:

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Recipe Video:
What is Gumbo?
Key Ingredients
How To Make Vegan Gumbo
How To Store Vegan Gumbo
Pro Recipe Substitutions, Tips & Tricks
FAQ
More Vegan Recipes
Before You Begin
2020 Black History Month Potluck Links:
📖 Recipe

What is Gumbo?

A vegan gumbo was likely how the first gumbo was ever prepared. Then, eventually, came the crabs, shrimp, chicken, and smoked sausage. Gumbo's origins are from the West African coast. The Gulf of Guinea originates from gumbo; okra is the base ingredient that acts as a thickener to this delicious soup. A cousin of the modern-day gumbo served in Louisiana is Soupa konja, a Senegalese okra and seafood gumbo.

Pureist will tell you it's not gumbo unless it has okra. However, you can make gumbo with a dark roux and still get a similar texture to your gumbo.

My vegan gumbo recipe is influenced by my Creole-Cajun roots, which blend Native American, West African, French, and German. Yes, German, if it had not been for the Germans' sausage-making skills, the world would not know Andouille sausage.

My twist to this vegan version is to use still onions, celery, bell pepper, okra, and cajun seasoning, but I'll be using a plant-based vegan sausage to give it that same taste and flavor that smoked sausage adds to a traditional gumbo.

I will not be making a roux because the thickness of this gumbo will come from the okra and filé powder. Not using a roux makes it gluten-free, so you can finally share a bowl with your friends who've been drooling for a pot of gumbo they can dive into.

Key Ingredients

Here are the star ingredients that will make your vegan gumbo shine.

Fresh Okra

I always prefer to use fresh ingredients whenever I can. Using fresh okra has a lot of advantages that frozen okra doesn't have. No thawing and it's an easier clean-up.

Holy Trinity

You'll need onion, celery, and bell pepper to make this recipe. I like to use a red bell pepper instead of a green bell pepper because it gives a prettier final product.

Tomato Paste

A traditional New Orleans okra gumbo recipe is the only one with fresh tomatoes. The tomato acts as an umami flavor component that helps build layers of flavor. I like to use tomato paste because it's less acidic and will also help with adding the body to the gumbo.

Herbs and Spices

The base seasoning will be my Cajun seasoning. You can use my homemade creole seasoning in this recipe, too. I'll also be using cayenne pepper for a little spicy kick. Be sure to use fresh thyme and bay leaves for flavor and filé powder.

Vegetable Broth

I like using a low-sodium vegetable broth to add flavor to the gumbo. If you only use water, you will dilute the flavor and have to go heavier on the seasoning to ensure you don't wash away the flavor.

Vegan Sausage

My go-to vegan sausage is Field Roast Italian sausage. It's a delicious plant-based sausage that would make a meat eater like his bowl.

How To Make Vegan Gumbo

This vegan gumbo recipe is easy, flavorful, and takes less than an hour to whip up. I recommend using a better quality oil like avocado or olive oil instead of vegetable oil for a healthier meal.

Turn on the heat to medium heat in a heavy bottom pot like a Dutch oven, heat oil for 5 minutes, and once hot, fry okra in batches for 1-2 minutes. Drain in a bowl lined with paper towels. Add onion, bell pepper, and celery and cook for 6 minutes, stirring occasionally. Add okra back to the pot.

In a medium bowl, mix creole seasoning, kosher salt, black pepper, cayenne pepper, white pepper, garlic powder, and onion powder. Season with vegetables with half the seasoning mix, and stir the vegetable mixture a few times. Add garlic, bay leaves, and fresh thyme sprigs.

Stir in the tomato paste, making sure it coats the vegetables. Add the remaining seasoning mix, vegan worcestershire, and vegetable broth, stir a few times, and bring to a boil. Add the vegan sausage and filé powder, get back to a boil, then reduce the heat to medium-low and cook for 35 minutes until the gumbo has reduced and thickened slightly. Turn off the heat, taste, and adjust the seasoning.

To serve, add white or brown rice to a bowl, ladle gumbo in, garnish with green onions or chopped parsley, and a ½ teaspoon of filé powder at the dinner table.

How To Store Vegan Gumbo

Cool completely before storing the gumbo; transfer it to an airtight container and place it in the fridge for 7 days after it cools. To freeze it, transfer it to an airtight container in the freezer for 3 months. Thaw it for 24-48 hours in the fridge before using it, or do a quick thaw by placing it in a large bowl of cold water in the sink. To reheat, add the gumbo to a small or medium saucepan, heat over medium heat, and cook until the mixture comes to a low boil, about 10 minutes or less. (Depends on how much you're reheating.)

Pro Recipe Substitutions, Tips & Tricks

Here are a few things to remember while you whip up a batch of this mouthwatering vegan gumbo with okra.

Gumbo tastes its best 24-48 hours later. This gives the flavor time to marry and develop.
File powder is ground sassafras leaves, the same leaves used to make root beer. If you cannot find it in your local store, I recommend ordering some online because it adds that extra touch to make a good gumbo great.
Frying the okra is critical to avoiding a slimy meal. To reduce the oil content in the gumbo, remove a quarter cup of oil. However, remember that the oil carries all the flavorful goodness, so it's best not to remove too much. I keep a paper towel with white vinegar to remove the slime from my knife.
Only use Italian vegan sausages; other vegan sausages will have seasoning mixes that do not complement the gumbo. Vegetable broth and stock can be used interchangeably.
Thaw and dry completely on several paper towels if you use frozen okra. You want to remove as much moisture as possible. This will keep the oil from popping when you fry the okra.
All Creole/Cajun seasonings are not created equal; I recommend using my Savory Low-Sodium Cajun seasoning. It's not salty and has a great blend of herbs and spices. Or you can use my homemade creole seasoning recipe.
You can use any rice you have on hand to serve with the gumbo. I use Lundberg wild rice blend, rinse the rice for 2 minutes, add 1 tablespoon of creole seasoning, 1 tablespoon of oil, and 2 cups water, and cook the rice according to package instructions. Yes, you can serve it with potato salad. My recipe works best.
If you can't find vegan worcestershire sauce at your local grocery store, try my go-to version using this link. I don't suggest using soy sauce as a substitute because it has a different flavor profile.

FAQ

Here are the reader's top questions about making a delicious pot of vegan gumbo at home.

What is vegan gumbo made of?

Vegan gumbo is a flavorful dish made with various ingredients that create a party of flavors. It includes avocado oil, sautéed vegetables, fried okra, creole seasoning, garlic cloves, tomato paste, bay leaves, thyme sprigs, vegan Worcestershire sauce, low sodium vegetable stock, field roast Italian sausage, and file powder. It's served with white or brown rice.

Is gumbo still gumbo without okra?

Gumbo, a specialty from Louisiana, can be enjoyed with or without okra. In the traditional New Orleans version, a dark roux is preferred for a rich color and chocolate-like flavor. Some people still choose to add okra to a roux-based gumbo, but it's unnecessary. The absence of okra doesn't take away from the essence of gumbo.

Should you fry okra before putting in gumbo?

Okra serves a dual purpose in gumbo. Not only does it add flavor, but it also contributes to thickening the dish. Have you ever wondered how you keep okra from getting slimy in gumbo? To prevent a slimy texture, frying the okra before adding it to the gumbo is recommended. Once fried, add the okra to enhance the dish's flavor and thickness.

What is the difference between gumbo and gumbo ya ya?

Gumbo can be prepared using a variety of ingredients. For a vegan variation, okra, tomatoes, and filé powder are sufficient. However, one can also incorporate shrimp, smoked sausage, and crabs for a more traditional flavor. Gumbo ya-ya is a chicken and sausage version made with a roux and without any okra.

What to serve with Vegan Gumbo?

Here are a few delicious items you can serve with your gumbo. Buttermilk Biscuits, Cornbread, Flatbread, Meyer Lemon Sweet Tea, and Sweet Tea.

More Vegan Recipes

Although I'm not vegan, I still know how to add flavor to vegan dishes.

Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Read the recipe once before pulling the tools and ingredients out.

Step 2: Put everything measured into individual bowls.

Step 3: Start following the recipe and get ready for the best vegan gumbo you've ever enjoyed.

The flavors of this vegan okra gumbo are mind-blowing. It's so amazing that you can serve it to your friends who swear off vegan food and make them a believer. It's a hearty and satisfying dish that doesn't compromise on flavor. So, why not give it a try?

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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📖 Recipe

New Orleans Vegan Gumbo with Okra

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

Cook Time 45

Total Time 1

Course Main Course

Cuisine American, Cajun, Creole, Southern

Servings persons

Calories 368 kcal

Equipment

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

Ingredients

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 like a Dutch oven, heat oil for 5 minutes, and once hot, fry okra in batches for 1-2 minutes. Drain in a bowl lined with paper towels. Add onion, bell pepper, and celery and cook for 6 minutes, stirring occasionally. Add okra back to the pot.
In a medium bowl, mix creole seasoning, kosher salt, black pepper, cayenne pepper, white pepper, garlic powder, and onion powder. Season with vegetables with half the seasoning mix, and stir the vegetable mixture a few times. Add garlic, bay leaves, and fresh thyme sprigs.
Stir in the tomato paste, making sure it coats the vegetables. Add the remaining seasoning mix, vegan worcestershire, and vegetable broth, stir a few times, and bring to a boil. Add the vegan sausage and filé powder, get back to a boil, then reduce the heat to medium-low and cook for 35 minutes until the gumbo has reduced and thickened slightly. Turn off the heat, taste, and adjust the seasoning.
To serve, add white or brown rice to a bowl, ladle gumbo in, garnish with green onions or chopped parsley, and a ½ teaspoon of filé powder at the dinner table.

Video

Notes

Make Ahead & Storage

Pro Recipe Substitutions, Tips & Tricks