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Vegan (Say what?!) Gumbo

Vegan (Say what?!) Gumbo


"Gumbo (a West African word that means 'okra') is traditionally served over long-grain white rice, but feel free to health it up by using brown rice. I was challenged to come up with a vegan gumbo recipe that removed the meat, but kept similar consistency, texture, and that savory, spicy flavor. Laissez les bons temp rouler!"
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2 h 30 m servings 211 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 1 tablespoon canola oil in a skillet over medium high heat.
  2. Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  3. Transfer the vegetable mixture to a large bowl; set aside.
  4. Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
  5. Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
  6. Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
  7. Stir in the vegetable mixture and tomatoes.
  8. Pour in about one more cup of vegetable broth, stirring to combine.
  9. Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
  10. Cover and continue to simmer for 1 1/2 hours, stirring occasionally.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 8
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The only change to look out for is the cayenne pepper. We put just over 1/2 of one teaspoon of cayenne where it calls for 1 1/2. Glad we didn't add more as it was spicy with just that amount. ...

I like this recipe with a couple of minor tweaks. I agree with the caution flag in cayenne pepper. I like hot spicy food but 1 1/2 teaspoons would be too hot for me. I also would not saute th...

I struggled with trying to find a working vegetarian/vegan recipe. This came out perfect. Thank you!

Delicious! I am a "new" vegan and finding some things rather tasteless! This recipe meets all my taste cravings! I did cut back on the cayenne as one reviewer suggested. It would have been fine ...

I was really surprised with the recipe and loved it. As others have said I made the roux first and added the vegetable to stop the roux from over cooking. Here are the alterations I made I subs...

I really liked this recipe! The okra and roux gave it good authenticity. Unfortunately I couldn't find liquid smoke or file powder. Luckily I think it was plenty thick without the file, but it c...

Very good base to work from. 1/2 tsp cayenne plenty and I like it hot. For my taste could use a little more acidity--maybe some tomato paste? Will try adding some sweet potato in the leftover to...

Really good. My family enjoyed this. I used less okra, since I did not have as much on hand, and cut down on the cayenne to make sure everyone would enjoy it. Also, I did not have any eggplant o...

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