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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Nov 2, 2021 · modified: Jan 3, 2023 by Freya · This post may contain affiliate links ·

How to make Delicious and Easy Vegan Gumbo

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How to make delicious vegan Gumbo using a classic roux, okra, peppers and yummy vegan chicken pieces. Easy to prepare and so good!

Vegan Gumbo recipe
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It may seem inappropriate to some, but to me Cajun food will always represent the holidays. It started back in 1986 when I was staying with a friend during Thanksgiving. His family had some Cajun friends who were hosting the festivities that year. What I experienced was the quintessential holiday experience. The food was really sublime and the mood was uniquely festive. I have rarely encountered such genuine and generous people in the years since and I will always remember how great that Thanksgiving was.

Jump to:
  • A Little Cajun History
  • What is a Cajun Roux?
  • Try my delicious vegan mains
  • 📋 Recipe
  • 💬 Comments

I can't think of anything better to have with gumbo than some vegan smokey collard greens on the side, and of course, vegan cornbread.

I have always had a weakness for hot food especially if it was somewhat esoteric. This was probably the result of growing up in a family that celebrated cultural diversity. As a child my parents always had a room to spare for an exchange student and I longed every year for the International Banquet held at the university where my parents were employed. I wish there were still opportunities like that at my disposal!

A Little Cajun History

Although Cajun food never had representation at any of these banquets, it wouldn’t have been misplaced. The cuisine of this region was formed by an amalgamation of food from North America, Europe, and Africa. Although the word Cajun is a corruption of Acadian (The name for the area of Nova Scotia settled by the French), few people outside Louisiana realise that Cajun heritage is derived from German, Spanish, Native American, African, and French culture.

How to make vegan Gumbo

Despite the fact that the migration of the French from Acadia occurred in the mid 18th century, the cuisine of this region didn’t become part of the mainstream vernacular until the 1990’s. It then flirted with acceptance for a year or two and quickly fell out of favour. I think the acceptance of this food and the subsequent rejection can both be attributed to the same thing: health. The initial intrigue was very likely a reaction to the bland and boring health consciousness of the 1980’s. The rapid fall from grace for Cajun food was probably the result of the next wave of health food fascism that swept the country again in the 1990’s.

How to make vegan Gumbo

Recently however, Cajun cuisine has experienced a resurgence in popularity, and not just in America. British chefs are preparing these dishes with increasing frequency as well! This can be linked to an increasing appreciation of French country cooking and the campaigning of chefs like Keith Floyd in the UK and Emeril Lagasse in the US. And hopefully the public is finally ready to wake up to the fact that the secret to a healthy diet is moderation, natural ingredients, and balance. Maybe studies such as the recent analysis of the French Paradox have something to do with that.

How to make vegan Gumbo

I owe my love of Cajun food to two things. A cold Thanksgiving with a nice family and one of the greatest television chefs ever, Justin Wilson! My gumbo recipe is adapted from the versions I watched him make on PBS when I was younger. Gumbo comes in many varieties and has a very fascinating history and etymology, but I am not going to disgrace this fantastic cuisine by purporting to be an expert. There is a lot of information available online.

How to Make Vegan Gumbo

I’m sure that genuine Cajuns wouldn’t be happy with my version of the grand pappy of their cuisine, but in the final analysis I think the simplicity and heartiness would meet with their approval.

What is a Cajun Roux?

A Cajun Roux is very similar to a French style roux (as used in white sauces, such a Bechamel), in that you mix oil with flour, thereby creating a thickening agent for your sauce.

A Cajun Roux is different, however, in that you cook the roux until it darkens, so it infuses a quite distinctive flavour to the sauce. You will know when your roux is ready, it will start to smell a lot like freshly popped popcorn!

How to make a vegan Gumbo
Starting the roux with flour and oil
How to make a vegan Gumbo
And now it should be smelling a little like popcorn and is a rich dark brown colour
How to make a vegan Gumbo
The triumverate of veg stirred through the roux
How to make a vegan Gumbo
Adding the vegan chicken pieces and chillis

Try my delicious vegan mains

  • Easy and Delicious Cajun Tacos
  • Akri Bhindi
  • Easy Lasagne
  • Quick and Easy Tofu Bowl
  • Comforting vegan Shepherds Pie
  • Sag Aloo
  • Matsunomi-No-Cha-Han Japanese Brown Fried Rice
  • Easy Vegan Mushroom Rice
  • Cabbage in the Troo Style (vegan sausage and cabbage bake)

📋 Recipe

How to make vegan Gumbo
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5 from 77 votes

Freya's so-called Vegan Gumbo

YIELD 6
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
A simple yet tasty supper dish that the whole family will love!

Equipment

  • Large Pan

Ingredients

  • 3 tablespoon plain flour
  • 2 tablespoon oil olive or peanut
  • 1½ cups onion diced
  • 3 bell peppers red, yellow, orange, or green
  • 1½ cups celery diced
  • 1½ cups okra chopped
  • 1-2 Scotch Bonnet depending on taste
  • 1 vegan chicken pieces
  • 4 cups stock this can be any mixture of water, vegetable stock, and white wine
  • ⅛ cup Tabasco
  • 1 tablespoon salt
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • 1 cup easy cook long grain rice

Instructions

Making the Roux

  • Mix the flour and oil in a heavy bottomed stockpot and stir constantly over medium heat. You will know it is ready when the flour turns the colour of peanut butter and smells like popcorn. Don’t let it burn!

Making the Gumbo

  • Add the trinity of vegetables (onion, peppers, celery) to your roux, stir until they are coated. Allow to sweat down a bit. Add some water if the vegetables start to stick.
  • Add vegan chicken pieces and chillies. Allow to cook for about 2 minutes. Add all remaining ingredients EXCEPT rice.
  • Simmer over low heat for at least one hour.
  • Add rice (if you’re Freya), or cook rice on the side. Cook for a further 20 minutes.
  • Serve over rice with Gumbo Filé on top.
RECIPE BY Freya

Nutrition

Serving: 100g | Calories: 543kcal | Carbohydrates: 91g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 11675mg | Potassium: 2058mg | Fiber: 20g | Sugar: 39g | Vitamin A: 15302IU | Vitamin C: 550mg | Calcium: 278mg | Iron: 5mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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  1. Kayla DiMaggio says

    November 04, 2021 at 3:04 pm

    5 stars
    Ummm hello! This was amazing! We are southern and love a good gumbo! Thanks for veganizing it!

    Reply
  2. Natalie says

    November 04, 2021 at 3:35 pm

    5 stars
    This gumbo looks amazing. Warming and comforting. I'm craving a bowl right now! I'm going to make this for dinner tomorrow. Thanks for sharing the recipe.

    Reply
  3. Amanda Scarlati says

    November 04, 2021 at 4:06 pm

    5 stars
    Loved this vegan gumbo, so full of flavor!

    Reply
  4. nancy says

    November 04, 2021 at 7:16 pm

    5 stars
    love this comfy Vegan gumbo! I love a good filling soup!

    Reply
  5. Megan Ellam says

    November 04, 2021 at 9:16 pm

    5 stars
    Yummo! Crazy good and so easy to make. Thanks again for another incredible recipe.

    Reply
  6. Alexandra says

    November 05, 2021 at 1:58 am

    5 stars
    Such a hearty dish with amazing flavours!

    Reply

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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