Vegan Gumbo
Add Preferred SourceEvery time I make Vegan Gumbo, those bold Cajun flavors get me. The vegan sausage gets smoky, flavoring the whole pot, while the kidney beans get so tender in that spiced broth. The holy trinity of onion, celery, and bell pepper softens into the broth, making it rich and deeply flavorful.
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I make this for Mardi Gras parties, cozy weeknight dinners, meal prep Sundays, and cold weather comfort because it’s warming, protein-packed, and feeds a crowd easily. It’s perfect for batch cooking since the flavors deepen overnight and it reheats beautifully for quick lunches. The gumbo keeps in the fridge for up to 4 days or freezes for up to 3 months in airtight containers
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Gumbo with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love how this gumbo comes together in one pot with bold Cajun flavors and hearty vegetables, making it a great recipe for busy weeknights or weekend gatherings.
Brown the Vegan Sausage
Heat the olive oil in a large pot or Dutch oven over medium heat. I like using this Dutch oven because it distributes heat evenly and prevents scorching.
Add the sliced vegan sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. For extra smokiness and more flavor, add a few drops of liquid smoke to the oil before browning the sausage. You can also swap the vegan sausage for soy curls if you prefer a different texture.
Cook the Holy Trinity
Add the diced onion, celery, and green bell pepper. Cook for 5 to 6 minutes, stirring frequently, until the onion becomes translucent and the vegetables begin to soften.
You can substitute other vegetables, such as okra, or add fire-roasted tomatoes for a deeper, more complex flavor.
Add the Garlic
Stir in the minced garlic and cook for 30 seconds, stirring frequently, until fragrant. This garlic press makes quick work of mincing and releases more of the garlic’s natural oils for deeper flavor.
Build the Base
Add the Cajun seasoning, dried thyme, vegetable stock, and bay leaf. Stir well and bring the mixture to a boil for a classic flavor. Add the red kidney beans and mix until evenly combined.
For a richer, earthier taste, use mushroom stock instead of regular vegetable stock. You can also add a pinch of smoked paprika or cayenne pepper for extra heat and a hint of smokiness. If you’re using fresh thyme instead of dried, add about 1 tablespoon of chopped leaves for the best flavor.
Simmer the Gumbo
Reduce the heat to medium or medium-low, cover, and simmer for 30 minutes, stirring occasionally. The cook time is flexible, so if you’re making a huge batch for a crowd, simmer it a bit longer for an even richer flavor.
Pour additional water or vegetable stock if the gumbo becomes too thick. Continue cooking until the vegetables are fully tender and the flavors have melded.
Season to Taste
Taste and add salt as needed along with white pepper and black pepper, and stir in a splash of hot sauce if you like extra heat. Remove and discard the bay leaf.
Serve Hot Over Rice
Serve the gumbo hot over cooked long-grain white rice. Garnish with chopped green onions and fresh parsley for brightness and color. For a heartier option, serve over brown rice instead of white rice.
This vegan recipe is also perfect for meal prep since the flavors deepen over time. Enjoy!
This gumbo travels beautifully to potlucks, family gatherings, and outdoor events. Transport it in a heavy pot with a tight-fitting lid or transfer it to an insulated casserole carrier to keep it warm for up to 2 hours. If you’re bringing it cold, reheat it on the stovetop or in a slow cooker at your destination.
Bring the cooked rice separately in a covered container to prevent it from absorbing too much liquid during transport. The gumbo actually improves in flavor as it sits, making it perfect for preparing ahead and taking on the go.
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 vegan sausages sliced
- 1 cup red kidney beans rinsed and drained
- 1 cup yellow onion diced
- 2 celery stalks diced
- 1 cup green bell pepper diced
- 3 cloves garlic minced
- 5 cups vegetable stock
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 tablespoons Cajun seasoning
- Salt and black pepper to taste
- 2 cups cooked long-grain white rice for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced vegan sausage and cook for 4 to 5 minutes, stirring occasionally, until browned.1 tablespoon olive oil, 4 vegan sausages
- Add the diced onion, celery, and green bell pepper. Cook for 5 to 6 minutes, stirring often, until the onion becomes translucent and the vegetables begin to soften.1 cup yellow onion, 2 celery stalks, 1 cup green bell pepper
- Stir in the minced garlic and cook for 30 seconds, until fragrant.3 cloves garlic
- Add the Cajun seasoning, dried thyme, vegetable stock, and bay leaf. Stir well and bring the mixture to a boil. Add the red kidney beans and mix until evenly combined.1 cup red kidney beans, 5 cups vegetable stock, 1 bay leaf, 2 tablespoons Cajun seasoning, ½ teaspoon dried thyme
- Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add additional water or vegetable stock if the gumbo becomes too thick.
- Taste and season with salt and black pepper as needed. Remove and discard the bay leaf.Salt and black pepper
- Serve the gumbo hot over cooked long-grain white rice.2 cups cooked long-grain white rice
Notes
- Brown the sausage well: Let the vegan sausage develop a deep golden color before moving to the next step for maximum flavor and texture.
- Dice vegetables evenly: Cut the onion, celery, and bell pepper into similar-sized pieces so they cook at the same rate and soften together.
- Don’t skip the simmer: The 30-minute simmer allows the flavors to meld and the kidney beans to fully absorb the Cajun-spiced broth.
- Adjust the consistency: Stir in extra vegetable stock or water during simmering if the gumbo becomes too thick, checking every 10 minutes.
- Remove the bay leaf: Always remove and discard it before serving to prevent anyone from biting into it accidentally.
- Flash-freeze for easy portions: Freeze individual servings in freezer-safe containers for 2 hours, then seal tightly so they stack neatly and thaw faster when you need a quick meal.
Nutrition
How to Store Leftovers
Let the gumbo cool completely before transferring it to airtight containers. Glass containers with tight seals prevent freezer burn and keep the gumbo tasting fresh. Store it in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through, or warm it on the stovetop over medium-low heat until heated through. If frozen, thaw it overnight in the fridge before reheating. The gumbo may thicken as it sits, so stir in a splash of vegetable stock or water while reheating to reach your desired consistency.
What to Serve With Vegan Gumbo
Serve it with warm cornbread or crusty French bread for soaking up the flavorful broth. A simple green salad with lemon vinaigrette or coleslaw adds a cool, crunchy contrast.
Collard greens, roasted okra, or sautéed green beans make great vegetable sides that complement the Cajun spices without competing with the gumbo.
More Easy Recipes for You to Try at Home
Here are some other easy vegan comfort food recipes I think you’ll love!
