Vegan (Say what?!) Gumbo Recipe -
Vegan (Say what?!) Gumbo Recipe
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Vegan (Say what?!) Gumbo

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  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.
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Reviews More Reviews

Jan 14, 2013

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. My advice is to add your cayenne gradually and taste. Otherwise, it was delicious!

Nov 08, 2012

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


7 Ratings

Feb 06, 2015

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 the vegetables prior to making the roux. I always make my roux first, then saute the garlic, onions, pepper and celery and finally the broth, whatever other veggies you care to add, spices and gradually bring up the cayenne to your desired level. Finally if you use that much okra you really don't need file powder. They both serve the same purpose, thickening the gumbo. All minor comments about a very nice recipe.

Sep 06, 2014

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 for me but my husband doesn't like too hot.

Nov 02, 2014

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 on hand, so I added some frozen corn near the end of the cooking time. My husband, who has never liked okra in the past, enjoyed it in the gumbo. A nice vegetarian variation on gumbo!


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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 948 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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