Vegan Gumbo Recipe (Louisiana Style)

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This vegan gumbo recipe is delicious and has an intense flavor that is derived from a slow-cooked stew and lots of vegetables.


The full recipe and measurements are at the end of the post. The following is a short summary of the procedure to go along with the process of making vegan gumbo.

The secret to making a great gumbo can be found in the roux. It is cooked slowly and long until it turns the color of milk chocolate. It takes a little patience as well as a lot of stirring but it’s worth it.


Make vegan butter in the pot. Allow it to melt over moderate heat. Then, add the all-purpose flour and mix it to create an emulsion. Keep stirring!

Over the course of approximately twenty minutes (if you’re using high temperature) and about an hour at low heat, you continue stirring and watch your roux change.

It begins as a thick paste it then begins to thin out, however, the color remains the same.

Gradually, the color starts to change, and eventually, you will have the milk chocolate color.

The milk chocolate hue is exactly what you’re looking to get and signifies that your roux is flawlessly completed.

If you’ve burned the roux, you’ll need to begin the process over. Also, depending on the cooking pot you’re using might be better off using the slow and steady method.

We’ve tried it both ways, using high temperatures and getting to the stage of milk chocolate within 20 minutes and the slower and steady process at the low-medium heat, which takes approximately an hour to reach the stage of milk chocolate.

Even if you begin with a moderately high temperature be sure to keep an attentive eye on things and be ready to reduce the heat when you see the slightest sign that it is burning. Stir continuously.

The pot we use is heavy-bottomed. Therefore, the likelihood of burning is less as cooking in high heat didn’t pose any risk. This is all to say take care and ensure you avoid burning it.

Tips: Butter made from vegan sources could be substituted with oil. But vegan butter is preferred to enhance the flavor of this dish.


In Cajun cooking, it’s finely chopped celery, green bell peppers, and onions. Mix it into the roux and mix into.


Cook it until softened.

Add vegetable stock, and mix it up.

The next thing to add is frozen vegetables or okra. We would have chosen okra, but we did not have any therefore we went with frozen mixed veg like mushrooms, cauliflower, and garlic. Add cajun seasoning liquid smoke and bay leaf. Mix this all in.

Add chopped kidney beans and tomatoes and mix in.

Then let it simmer until everything is cooked aromatic and absolutely delicious.

Sprinkle with salt and pepper, then serve!


It is best served with rice, and sprinkle some fresh spring onions (also called green onions, salted onions, or even scallions) over it. This is how we traditionally serve it. Of course, if you would like to serve it alongside cauliflower rice, it would be excellent as well.

If you’re looking to serve something with your meal and you want to serve it on the side, you aren’t going to be disappointed with homemade sourdough bread made from vegan ingredients.

vegan gumbo recipe

How to Store

Reserve leftovers in the refrigerator in a sealed container, and they’ll last for about 4-5 days.

It’s also safe to freeze for up to 3 months.


Vegan Gumbo Recipe

vegan gumbo recipe


You’ll love this vegan gumbo recipe! It’s:

  • Hearty
  • Rich
  • Veggie-Packed
  • Comfort Food
  • Savory
  • Delicious!


Timing for Preparation: 20 mins

Cook Time 1 hour

All Time: 1 Hour 15 minutes

Servings: 4

Calories: 500kcal



  • 1/2 cup Vegan Butter (112g)
  • 1/3 cup all-purpose flour (83g)
  • 2 medium Green Bell Peppers Finely chopped
  • 2. Celery Stalks Chopped finely
  • 1 Medium Onion, White, Yellow, or Brown, finely chopped
  • 2 cups Vegetable Stock (480ml)
  • 1 cup Mixed Frozen Vegetables
  • 1 medium-sized Cauliflower head
  • 5 cups Cremini Mushrooms (480g) Sliced
  • 1. Tablespoon of Crushed Garlic
  • 1 TablespoonSeasoning for Cajun
  • 1/2 teaspoon liquid Smoke
  • 1 Bay Leaf
  • 14-ounce Can of Chopped Tomato (400g)
  • 15-ounce Can of Kidney Beans Drained
  • Salt, and Pepper To Taste

To Serve with:

  • Basmati Rice
  • Chopped Spring Onions



  • Pour the vegan butter into the heavy-bottomed pot to melt at moderate temperature. Incorporate the all-purpose flour and mix it to create the form of a paste.
  • Continue to stir and, over around 20 mins (if you’re using high temperature) and about an hour at low to moderate heat. You’ll see the roux transform from a thick, thick paste to a thin sauce. The color will slowly change until you finally get an ethereal milk chocolate color which means that the roux has been flawlessly done. A top-quality heavy-bottomed pot is the best choice, particularly when you go for the fast high heat option. If you are concerned that it could cause burning inside your pot, then opt for a slow and steady method. The final result is worth the effort.
  • If you do burn the roux it is necessary to begin again. Be very cautious. Once the roux is burned, it cannot be reconstructed and must be rebuilt.
  • Once your roux is at the stage of milk chocolate, then add the bell pepper with green color as well as celery and onion. Add them to the roux, blend in and cook until your veggies are soft.
  • Add the vegetable stock to the pot and mix in.
  • Include frozen veg and florets of cauliflower and mushrooms, garlic, cajun seasoning liquid smoke, and bay leaves. Mix it all in.
  • Add the tomatoes chopped as well as kidney beans and mix them into. Bring everything to a boil, then place the lid on the pot and allow the pot to cook until it is tender and delicious.
  • Salt and add pepper according to your preference.
  • Enjoy with rice basmati (optional) and sprinkle some spring onions chopped to serve on top.


  1. Vegan butter can be substituted for oil however vegan butter is highly recommended.
  2. If you are able to find Okra, you can exchange the mixed frozen vegetables for 1 cup of frozen or fresh Okra.
  3. Cremini mushrooms are also known as Portobellini or baby Bella. They can also be substituted for white button mushrooms.
  4. Spring onions are also known as salad onions, and green onions, are also known as scallions or scallions.
  5. Cooking time is estimated to be 20 minutes spent on the roux.
  6. The nutritional information is intended only for gumbo only and does not contain rice.


Serving 1 serving. Calories: 494kcal Carbohydrates 56g 16.3g and Fat 24.2g and saturated fat 6.5g Fiber: 12.1g • Sugar: 14g

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Denise Castillo
Denise Castillo
10 months ago

What can I use instead of vegan butter or oil!