How to make Delicious and Easy Vegan Gumbo
Looking for a delicious vegan recipe that is packed with flavor? My vegan gumbo recipe is the perfect dish to satisfy your cravings. Made with a medley of fresh vegetables, protein-rich plant-based ingredients, and aromatic Cajun spices, this gumbo is a true delight for your taste buds. Whether you’re a vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a winner.
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.
Table of Contents
A Little Cajun History
Cajun cuisine 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.
Recently, 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.
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.
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!
In a large saucepan, add the plain flour and oil.
Cook over medium heat, stirring constantly, until the mixture has turned a rich brown colour, and smells like popcorn.
Ingredients
- Vegetables: onions, celery, bell peppers (these constitute the Cajun holy trinity of cooking), plus Scotch bonnet chilis and okra.
- Flour and oil for the roux.
- Plant-based chicken pieces
- Cayenne pepper and hot sauce. No self-respecting gumbo should omit the heat element, but tone it down to suit your tastes.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Instructions
Try my delicious vegan mains
- Easy and Delicious Cajun Tacos
- Tasty Vegan Prawn Creole
- Spicy Jambalaya
- 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)
Freya’s so-called Vegan Gumbo
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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Ummm hello! This was amazing! We are southern and love a good gumbo! Thanks for veganizing it!
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.
Loved this vegan gumbo, so full of flavor!
love this comfy Vegan gumbo! I love a good filling soup!
Yummo! Crazy good and so easy to make. Thanks again for another incredible recipe.
Such a hearty dish with amazing flavours!