Vegan Gumbo

Vegan Gumbo is my favorite way to enjoy bold Cajun flavors in a hearty one-pot meal. This Louisiana-style stew is loaded with smoky vegan sausage, tender kidney beans, aromatic vegetables, and spicy Cajun seasoning in savory broth over fluffy rice. The flavor is authentically Southern with layers of spice and depth. It's perfect for Mardi Gras parties, weeknight dinners, meal prep, and cold weather comfort because it's filling and tastes better the next day. The gumbo keeps in the fridge for up to 4 days or freezes for up to 3 months. and satisfying.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Vegan Gumbo

Servings:

Calories: 393kcal

Author: Mandy Applegate

Equipment

Dutch oven

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

US Customary - Metric

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

I've made this gumbo many times, and these tips help me get perfect results every batch.

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